Gongting Shu vs Mengku Shu

Gongting Shu

Gongting shu, or Palace Ripe Pu-erh, is made from fine buds sorted out of ripe pu-erh piles for a more delicate, refined cup. The infusion is notably smooth: cocoa, red dates, and a soft earthy sweetness with a thick, velvety body and clean finish. Because buds ferment faster than leaves, gongting is often blended into shu cakes to add depth and aroma. It is one of the easiest ripe pu-erhs for newcomers to enjoy.

Mengku Shu

Mengku shu is ripe pu-erh from the Mengku area of Lincang, Yunnan, a region better known for bold sheng. Ripe teas from here are thick, smooth, and sweet: dark dates, molasses, and damp forest floor with a clean finish and very little bitterness. The body is full and the mouthfeel silky, making it a comfortable daily shu that also stands up to long gongfu sessions with many short infusions.

Gongting Shu

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Mengku Shu

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Gongting Shu

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Mengku Shu

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Gongting Shu

China · Yunnan

Gongting refers to a grade of ripe pu-erh bud material, produced across Yunnan's Menghai and Lincang regions.

Mengku Shu

China · Yunnan (Lincang)

Mengku, in Shuangjiang county of Lincang, is a historic pu-erh production area in northern Yunnan.