Mengku 'Gong Ting Palace' ripened pu-erh

Gong Ting Palace – silky clean, soothing shu puer from Lincang

The Mu Ye Chun (木叶春, "Wood-Leaf-Spring") is one of the most well-known series from the Mengku Rongshi house. The tea is harvested and processed in the northwestern part of Yunnan, in the Lincang / Shuangjiang – Mengku region. The raw material, made from the local Yunnan Da Ye Zhong (large-leaf) tea variety, undergoes a clean, careful wo dui (wet piling) fermentation, resulting in a refined, silky-textured, low-bitterness shu puer.

Origin & Processing

• Region: Shuangjiang Mengku, Lincang, Yunnan, China
• Raw material: Yunnan large-leaf (Da Ye Zhong), typically spring harvest
• Processing: shu puer (wo dui fermentation), pressed cake (bingcha)
• Style: clean, without "composty" notes, sweet earthy profile
• Storage: dry, clean storage; recipe code and vintage on the lot label

Taste Experience

In the cup, a deep mahogany color, with aromas of dates, red fruits, cocoa nibs. The taste is clean, softly sweet; an earthy-woody base, molasses, subtle cedar, and toasted grains. The body is medium-full, the texture smooth, velvety. A long, warming finish, with a delicate sweet aftertaste.

Flavor Profile (briefly)

• Aroma: dates, cocoa nibs, subtle cedar
• Taste: sweetly earthy, molasses, toasted grain undertones
• Body: medium-full, silky mouthfeel
• Aftertaste: long, warm, clean
• Caffeine: low-medium (gentle, "evening-compatible")

Why we love it?

• Reliable everyday shu puer – clean ferment, without unnecessary rusticity.
• Versatile – handles multiple infusions well, works beautifully with both infusers and gaiwan.
• Soothing character – "comforting" sweetness, settling, warming presence.

Preparation

Suggestion: carefully break off pieces from the pressed cake, following the grain of the leaves; preheat your tools with hot water. A quick rinse (2-3 seconds) can be beneficial for shu puer.

Asian Style (gaiwan / small pot)

• Leaf : water – 5–6 g / 100 ml
• Water – 95–100 °C
• Steeping times – 10–12 sec → 12–15 sec → 18–25 sec, then gradually increase
• Infusions – 7–10+

Western Style (infuser / pot)

• Leaf : water – 3 g / 250 ml
• Water – 95–100 °C
• Steeping time – 2:30–3:30 minutes
• Infusions – 2 (for the second, add +30–60 sec)

Cold brew (refrigerated infusion)

• Leaf : water – 5 g / 500 ml
• Water – soft, refrigerator cold
• Steeping time – 8–12 hours in the refrigerator
• Serving – directly from the refrigerator, without ice; a soft, chocolatey-date refreshing drink

Useful tips

• Water – soft/medium-soft water enhances sweetness and texture.
• Dosing – if it feels too strong, reduce to 4 g/100 ml and shorten the first two infusions.
• Purity – the strength of Mu Ye Chun is its "clean" shu character; if you detect any off-notes, shorten the steeping time.

Ingredients & packaging

• Ingredient: 100% Camellia sinensis (shu puer)
• Packaging: aroma-sealed bag / measured from broken cake (according to current packaging)
• Storage: cool, dry place, protected from odors and direct light