WAO TEA

Reverence Shu Pu'er 1992

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  • Reverence Shu Pu'er 1992

WAO TEA

Reverence Shu Pu'er 1992

Sold out

Gong ting ripe pu'er leaves harvested in 1992 in Menghai, Yunnan province, South of China.  Gong ting leaves are typically the leaves that would be reserved to the emperor. Only golden buds and very young small leaves are used to produce a gong ting tea. 

This tea is an invitation to meditate on the essence of reverence ; to cultivate deep honor and respect for all there is.

Tasting experience : Offering a sweet and spicy liquor evoking deep nourishing earth and rich soil. 

Elemental Wisdom : Yin Earth. Associated to nourishment, compassion, respect. This tea is an invitation to nourish and rest, to release energy that no longer serves the collective. The deepness of this tea is an invitation to allow space for introspection and presence.

Energy (Qi) : Awaken deep into the roots, nourish the sacral chakra, comfort the stomach and spleen.

Brewing guide:
Teaware: Yixing tea pot, or small teapot
Gong Fu: 100 ml water · 95 °C · 2 tsp tea 
Multiple Infusions: (1) Rinse/discard · (2) 15 sec · (3) 10 sec · (4) 15 sec + 3 sec every additional infusions.

Quantity of tea per bag : 50g
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Gong ting ripe pu'er leaves harvested in 1992 in Menghai, Yunnan province, South of China.  Gong ting leaves are typically the leaves that would be reserved to the emperor. Only golden buds and very young small leaves are used to produce a gong ting tea. 

This tea is an invitation to meditate on the essence of reverence ; to cultivate deep honor and respect for all there is.

Tasting experience : Offering a sweet and spicy liquor evoking deep nourishing earth and rich soil. 

Elemental Wisdom : Yin Earth. Associated to nourishment, compassion, respect. This tea is an invitation to nourish and rest, to release energy that no longer serves the collective. The deepness of this tea is an invitation to allow space for introspection and presence.

Energy (Qi) : Awaken deep into the roots, nourish the sacral chakra, comfort the stomach and spleen.

Brewing guide:
Teaware: Yixing tea pot, or small teapot
Gong Fu: 100 ml water · 95 °C · 2 tsp tea 
Multiple Infusions: (1) Rinse/discard · (2) 15 sec · (3) 10 sec · (4) 15 sec + 3 sec every additional infusions.

Quantity of tea per bag : 50g