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Produced By Xingyang Workshop

Xingyang Workshop cultivates tea using traditional organic farming techniques and hand processing to yield clean, sweet classic profiles.

Tasting Profile

  • FLORAL – chrysanthemum
  • FRUITY – neroli citrus
  • VERY SAVORY – brown sugar, buckwheat
  • SPICY – galangal, ginger, coriander
DATE OF PICKINGJan 2017
Pu'erYunnan Province
ELEVATION1000 meters
Da Ye ZhongTea Varietal

Chrysanthemum flowers are one of the most popular traditional Chinese medicinal flowers, often brewed on their own or added to shu pu’er and steeped all day in big pots or gaiwans. Xingyang elevates this popular pairing with this chrysanthemum and shu pu’er pressing, part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The chrysanthemum makes their clean crisp shu pu’er taste even more sweet and refreshing.

 

 

 

 
" Whether it’s pressed with chrysanthemum and roses or stuffed into oranges and miniature clementines, there are few things more traditional that scenting pu’er. Adding traditional medicinal herbs and flowers to pu’er is, for many, both reasonable and delicious... "

Steeping Instructions

Western

5 g.6-8
oz.
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion

Gongfu

5 g.6  oz.use 205° watersteep 10 seconds
add 10-30 sec. per steeping
enjoy many steepings

Iced/Cold

5 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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