from Kūnmíng Jūnyìxiáng factory
Shu Puer "Gantang", 2017
Weight
Dried apricots · dried longan · roasted almonds · candied dates
"Gantang" is a ripe puer made from the spring harvest of century-old trees from the Mengsong, Naka, and the ancient Baotang village areas. The raw material was blended evenly and fermented using the small-pile method on an elevated platform above the ground, keeping the tea's aroma clean without the slightest off-notes. The Chinese classify this puer's fermentation level at 7.5/10: it has already acquired the ripe softness of a shu, while retaining vitality, fragrance, and a pronounced huigan. After extended aging, the tea was pressed into cakes in 2025.
The aroma is very sweet and clean: dried apricots, sugar cookies, and after warming up — plum and ripe fruits.
The taste feels like opening a box of dried fruits: dried longan, candied dates, and roasted almonds intertwine into a thick, warm, and silky infusion.
There is virtually no bitterness — even if you accidentally oversteep the tea in the teapot for a long time (as happened to me), it preserves its smoothness and balance. In the aftertaste, sweetness gradually returns, a pleasant shengjin emerges, and the tea itself lingers for a long time in the mouth and throat.
A mature, comfortable, and truly delectable shu for those who prefer clean, dried-fruit sweetness, a dense texture, and a smooth flavor profile over earthy roughness.
- Kind
- Shu puer
- Year
- 2017
- Producer
- Kūnmíng Jūnyìxiáng factory
- Origin
- China / Yunnan
- Locality
- Mengsong, Naka, and Baotang areas
- Tea type
- Factory
Description
Dried apricots · dried longan · roasted almonds · candied dates
"Gantang" is a ripe puer made from the spring harvest of century-old trees from the Mengsong, Naka, and the ancient Baotang village areas. The raw material was blended evenly and fermented using the small-pile method on an elevated platform above the ground, keeping the tea's aroma clean without the slightest off-notes. The Chinese classify this puer's fermentation level at 7.5/10: it has already acquired the ripe softness of a shu, while retaining vitality, fragrance, and a pronounced huigan. After extended aging, the tea was pressed into cakes in 2025.
The aroma is very sweet and clean: dried apricots, sugar cookies, and after warming up — plum and ripe fruits.
The taste feels like opening a box of dried fruits: dried longan, candied dates, and roasted almonds intertwine into a thick, warm, and silky infusion.
There is virtually no bitterness — even if you accidentally oversteep the tea in the teapot for a long time (as happened to me), it preserves its smoothness and balance. In the aftertaste, sweetness gradually returns, a pleasant shengjin emerges, and the tea itself lingers for a long time in the mouth and throat.
A mature, comfortable, and truly delectable shu for those who prefer clean, dried-fruit sweetness, a dense texture, and a smooth flavor profile over earthy roughness.