laocang premium yunnan dian huang shu puer
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Yunnan Gold

Dianhuang Gongting Shu Puer

19 €

Quality gongting puer from the Menghai area. It yields a dark beverage with mellow woody taste and subtle aroma akin to that of coniferous forests.

SKU: 0047. Categories: , , , .

Additional Information

English name:

Yunnan Gold

Type and Grade:

Gongting shu (cooked, ripe, heavily fermented) puer.

Chinese:

老仓滇黄 (熟普洱)

Pinyin:

lǎocāng diānhuáng (shú pǔ'ěr)

Name origin:

Laocang is the name of the tea manufacturer, dian – is the abbreviated name of the Yunnan province, huang means 'yellow', and it's also part of the word 'huangjin' literally meaning 'yellow metal', i.e. 'gold', which is used to describe the relatively high proportion of golden buds used to make this tea.

Ingredients:

Buds leaves of Camellia sinensis.

Cake weight:

357 gr.

Harvested:

2012-2016

Origin:

Yunnan, China

Steeping suggestions:

one serving: 6 grams (0.2 lb)
water: ~ 90 °C, 100-250 ml (~ 195°F, 3-9oz)
time: 30-180+ seconds
number of infusions: 7-10
discard the first brew

Packaging and storage:

We put all puer cakes into resealable plastic bags for extra protection. If stored in a cool and dry place, puer tea will remain drinkable for dozens of years.

Shipping:

Worldwide with Express Mail Service (EMS tracking) or China Post

Product Description

Yunnan Gold Gongting Shu Puer – Dianhuang

Yunnan Gold is great quality gongting puer from the Menghai area. This Laocang’s dianhuang yields a dark beverage with mellow woody taste and subtle aroma akin to that of coniferous forests.

Why we like it?

This shupu dianhuang has excellent flavor and fragrance. It is virtually immune to overbrewing. Should you leave it steeping for a while, be it intentional or by accident, you will end up with a very strong but certainly drinkable beverage. This is a good choice for all tea lovers who like their shu puer strong but don’t want to compromise on overall palatability.

Roman’s personal score: 85/100
Miha’s personal score: 90/100

The scores above represent how the Daoli co-founders Miha and Roman feel about each particular tea. The ratings are given on 0 to 100 scale and are absolutely subjective. We simply translate into numbers our first impression about this tea.

A few words about the manufacturer

Laocang is a small, family-based, puer-oriented Yunnan tea establishment particularly famous for their tuocha, i.e. small, round-shaped nuggets of pressed sheng and shu puer. In addition to that, they also make nice puer cakes. Laocang’s selection of puer is immense, ranging from very cheap to fairly expensive.

Roman has been friends with the owners for nearly five years, and in this time he came to know them as tea makers of impeccable integrity, a high sense of responsibility, and adherence to long-standing traditions.

Basic facts about puer

There are two kinds of puer tea: shu (ripe, cooked, heavily fermented) and sheng (raw). Shu puers undergo an extensive (several months to a year) fermentation process, whereas sheng puers are not fermented at all. Shu puers produce dark brown infusions quite similar to black tea. The color of sheng puer tea may range from lime to intense yellow – the spectrum typical of green teas, but that’s where the similarity ends. A typical sheng puer has a pronounced bittersweet flavor and a lingering mellow aftertaste called huigan (回甘) or liugan (留甘) in Chinese.

Some people are discouraged from exploring puer teas because of erroneous perceptions that all puers taste like earth or have other unpleasant qualities. This only applies to low-quality puers that were either made of bad leaves, processed in a wrong way, or stored under inappropriate conditions. Brewed properly, good quality puers may seem unusually strong to an inexperienced palate, but they should not feel disagreeable in any way.

Shu puer tea is often divided into supreme (gongting), extra, 1st, 3rd, 5th, and 7th grades. Sheng puers are sometimes classified into extra, 2nd, 4th, 6th, and 8th grades, but this system is far from universal. The grade of puer tea is primarily determined by the buds vs. leaves ratio, as well as the size and shape thereof. Supreme-quality shu puer (aka gongting), for instance, is supposed to be buds only with each bud averaging up to one inch in length. Extra class shu is 50-60% buds and 40-50% leaves. First grade shu puer is approximately 30% buds and 70% leaves. Third grade has leaves that are larger in size and the bud content is accidental. Fifth and seventh grades are almost entirely made up of leaves, the main difference being in size, thickness, and texture of tea material used. Shengs follow a similar pattern, but, again, standards vary significantly among manufacturers.

General steeping suggestions

Tea can be steeped in a tea pot, gaiwan, or a strainer placed right in your cup. Feel free to experiment with time, temperature, and quantity. If tea feels a bit strong or bitter, just use less leaves or steep it for a shorter period of time.

The purpose of the first brew is to rinse the leaves, so it shouldn’t last more than five seconds and should be discarded. Pour the hot water again. This time, steep it for longer periods. Avoid leaving the leaves soaking in water between brews, because it makes tea taste bitter and steals a lot of its flavor. If used properly, about six grams of tea leaves can yield several middle-size cups of excellent tea.

Chinese people enjoy the original taste of tea, so they never use milk, sugar, or lemon.

Gongfu steeping suggestions for Yunnan Gold

Start with this, then experiment:

  • one serving: 6 grams (0.2 lb)
  • water: ~ 90 °C, 100-250 ml (~ 195°F, 3-9oz)
  • time: 30-180+ seconds
  • number of infusions: 7-10
  • discard the first brew

Gongting responds very well to lengthy steepings, so feel free to brew it for as lons as you want. The beverage will get darker, but, unlike black tea, it won’t make it bitter.

Note: hold the cake in one hand and snap off a piece of required size with the other. As you get closer to the middle of the cake where the density of pressed leaves is greater, you should a special puer knife, and awl or something similar to detach layers of tea horizontally.

Laocang dian huang

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