Pu-erh Tea

Jīnguā Gòng Chá金瓜贡茶

jīnguā gòngchá

Origin: China, Yúnnán Province (云南, Yúnnán). Historical homeland — territory ...
Tea type: Pu-erh Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Imperial pu-erh in the shape of a golden pumpkin: liquid gold with a 300-year history.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5–7 g per 100–150 ml water when brewing by gongfu cha method. When brewing in large vessels — 5 g per 250 ml (1:50 ratio).
Water Temperature: 95.000000
Brewing Notes: Ideal choice, especially "zini" or "duanni" clay. Porous structure of Yixing clay absorbs and returns aromas, creating teapot "memory" that enriche...
Water Temperature Detail: 95–100°C. For Jingua Gong Cha only just-boiled or nearly boiling water is used — high temperature is necessary for full opening of densely compressed bud raw material and e...
Gongfu Water Temperature: 98.000000

Origin

Tea Type: Puer
Origin Country: CN
Province: Yunnan
Category: Special form of compressed pu-erh (紧压茶, jǐnyā chá); historical imperial tribute (贡茶, gòngchá). One of the most famous and expensive pu-erhs in history. Included a...
Coordinates: Approximately 22°08' North latitude, 101°28' East longitude (Yibang-Mansong area, Mengla County).
Origin: China, Yúnnán Province (云南, Yúnnán). Historical homeland — territory of the Six Great Tea Mountains (六大茶山, Liù Dà Cháshān) in Xīshuāngbǎnn&#22...

Taste

Dry Leaf Appearance: Pressed tea has characteristic pumpkin-like or spherical form — squat-round, with relief edges resembling pumpkin segments. Surface is dense, smooth or slightly bumpy. Color dep...
Dry Leaf Aroma: Aged tea possesses deep, warm aroma with notes of dried longan (桂圆干, guìyuán gān), old wood, camphor. Shǔ versions are distinguished by notes of red dates (枣香, zǎo xiā...
Liquor Aroma: Deep, multi-layered. Dominated by "chen xiang" (陈香, chénxiāng) — "aged aroma," combining notes of old wood, parchment, dry medicinal herbs (药香, yào...
Liquor Color: Sheng pu-erh: from yellow-green (young) through amber (5–15 years) to deep ruby-chestnut (20+ years). Shu pu-erh: rich dark ruby, red-chestnut (红浓, hóng nóng — "r...
Spent Leaves: High-quality Jingua Gong Cha from bud raw material demonstrates whole, tender, compact buds with golden shade. Sheng version — reddish-brown, elastic. Shu version — dark chestnu...
Taste: Dominated by characteristics "chunhou" (醇厚, chúnhòu — "dense, thick, oily"), 甘 (gān — "sweet, with long aftertaste"), 滑 (huá — &quot...

Details

Cultivar: The foundation for Jingua Gong Cha is the Yunnan large-leaf variety — Yúnnán Dǎ Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng), botanically belonging to *...
Picking: Spring picking (春茶, chūnchá), predominantly in March-April. Historically, preference was given to the earliest spring raw material, when buds are maximally filled with sap ...
Phase: Early
Early Months: 3,4
Late Months: 3,4,5,6,7,8,9,10,11
Peak Months: 3,4

Где купить

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