Gongfu sessions at The Good Liver
Wed Nov 13 at 300PM
Fri Nov 15 at 100PM + 230PM
Sat Nov 16 at 100PM + 230PM
Wed Nov 20 at 300PM
Fri Nov 22 at 100PM + 230PM
Sat Nov 23 at 100PM + 230PM
$25 / 60 min tasting || Limited space
705 Mateo St. 90021 DTLA Arts District
Gong Fu means ‘the art of doing something well’. In the Chinese tea ceremony known as Gong Fu Cha, the implication is that time — effort — and dedication will produce a profound tea experience.
For this fall tasting series we will slowly imbibe two puerhs over an hour and experience an autumnal slow down through a duality of raw and ripe puerh tea — exemplifying a stark yang/yin contrast in flavors and characteristics.
2016 Fade Raw Puerh from W2T
Fade is a raw puerh tea, pressed in 2016 using 2015 Huangpian [the largest leaf in Puer processing] material from Yiwu prefecture. Raw puerh traditionally denotes camellia sinensis var. assamica that is harvested, pile fermented, and pressed to age. Fade is characteristically soft — sweet — and thick, with a slight sour note that will give way to honey and smoothness with successive steeps. Fade also has a strong body feeling as it's re-steeped, though that varies from person to person.
Tasting notes: Floral, Green Grapes, Ocean Mist
2016 Trap Bird Ripe Puerh from W2T
Trap Bird is a ripe puerh tea, pressed in 2016 with small grade leaf from Menghai. Ripe puerh traditionally denotes camellia sinensis var. assamica that is harvested, hyper-fermented with a proprietary culture, and pressed to age. Trap Bird is characteristically dark and earthy in a "post rain" sense, yet with a lighter body than most other ripe puerhs. Ripe puerh is often touted for its superpowers: contains antioxidants, aids in digestion, lowers blood sugar — and promotes weight loss. Tasting notes: Whiskey, Apricot, Earth... and a touch of dry wood