PU-ERH · 357 g
Ripe Pu-erh “Golden Monkey”, 2013
A ripe Pu-erh cake listed as Golden Monkey, 2013, with earthy sweetness, aged wood and dark chocolate notes.
€45
Tasting qualities
Aged wood / Dark chocolate / Forest petrichor / Velvety smooth
Origin
Menghai, Yunnan, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 6–7 g
- Water
- 100 ml
- Temperature
- 95–100°C
- Time
- 10–15 sec
Loosen a portion of the cake, allow the leaves to wet through, then infuse and drain fully between pours.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 3 g
- Water
- 300 ml
- Temperature
- 95–100°C
- Time
- Start tasting after 3 min
Use an intact flake of the cake in a roomy mug. Let it open, sip when comfortable and refill at halfway.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
A compressed piece may open slowly, then give a much fuller cup. Watch the change in texture as well as colour before lengthening the next infusion. Use less leaf in a cup that will keep steeping while you drink.
Our exploration
Settle into what supports you.
Try letting the rounded texture prompt a return to body weight and contact with the ground. Carry that simple focus into an easy, familiar posture.
Focus · Settling and steadiness
| Asana | Dandasana — feel the sitting bones and length through the spine. |
|---|---|
| Dantian | Lower dantian — rest attention below the navel. |
| Chakra | Muladhara — notice the body’s points of support. |
| Meridian | Spleen channel — follow its familiar pathway with unhurried attention. |
Community exploration
What did you notice while drinking Ripe Pu-erh “Golden Monkey”, 2013 or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Pu-erh in Qing records
Pu-erh in compressed forms
Historical Pu-erh · Zhao Xuemin, Bencao Gangmu Shiyi, vol. 6
Zhao Xuemin records Pu-erh from Yunnan in large, medium and small compressed forms, including large tribute rounds.[1] The entry concerns historical Pu-erh broadly; it does not identify this cake or its processing.
In the libraryBencao Gangmu Shiyi (本草纲目拾遗) ↗
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[2] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[3]
References
- Bencao Gangmu Shiyi (本草纲目拾遗)ISBN 7800896714
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
