Gu Puer Fang Cha - 2007
As far as factory made puer goes, this is an aged sheng well worth its price. Taking inspiration from a famous square tea brick created in the 70s by the Menghai Tea Factory, it was pressed in 2007 by Simao Gupuer, a tea company created by Wang Xia, one of the mainstays from the aforementioned government run Menghai Tea Factory, who left in 1999 to start her own company (3 years after Menghai privatized into Dayi).
If reading all that just dried your eyes out, fear not, because this tea has way more going on than an interesting backstory for the puer faithful. Machine pressed, this brick is almost as much a joy to look at, as it is drink. Notes of sautéed crimini mushrooms, camphor and aged newspaper permeate each cup, with a strong astringency and bitterness that runs down the middle of the tongue.
Dry stored in Guangzhou until June of 2023, this tea has plenty left in the tank to go another decade or two in storage, or could be blown through in a free-wheeling weekend with your tea friends. Like all factory puer, this tea is best enjoyed with a full stomach.
Teamaker - Simao Gu Puer Tea Industry Co., Ltd.
Location - Simao (now called Puer) Prefecture, Yunnan Province
Pressed Time - August 2007
- Gong Fu - This tea works great in both porcelain and semi porous vessels. Since it is a compact brick, we recommend carefully breaking off a piece using a puer knife. Fill about a third of the vessel with dry leaf. Grandpa style is possible, but with the recommendation of less is more.
- Western - We strongly believe that this tea is best suited for Gong Fu style brewing. If you are not familiar, yet still interested in this tea, we suggest doing a little research on equipment needed and overall brew philosophy before jumping in.