Ge Lang He 格朗和

Ge Lang He, Meng Hai, West of Lan Cang River, Xi Shuang Ban Na, Yun Nan Province, China (~1000m elevation)

Pu Er teas are named after the location where they are grown. Ge Lang He is the name of the township where there are many tea mountains. However, Ge Lang He is also used to refer to a specific lot between Nan Nuo Shan and Pa Sha.

Category: Green Tea - Sheng Pu

Sub-Category: Shai Qing (Sun-dried Green)

Cultivar: Heirloom, ancient Gu Shu tea trees

Ge Lang He is made of all Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.

This tea has a showy aroma with vegetal and floral notes. It has a concentrated body that presses down on the back of the tongue and offers a tiny hint of bitterness. Teas from the west of Lan Cang River are typically known for their more forward, robust, and substantial profile.

Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.