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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

  • SPICY – ginseng, licorice, coriander
  • FLORAL – lotus
  • VERY SAVORY – brown sugar, buckwheat
DATE OF PICKINGJan 2017
Pu'erYunnan Province
ELEVATION1000 meters
Da Ye ZhongTea Varietal

The ginseng blossom is a lesser-known traditional chinese medicinal flower, which Xingyang has pressed into their famously clean and crisp shu pu’er as part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The ginseng flower is a perfect compliment to Xingyang’s rich brown-sugar and spice heavy shu pu’er blend.

 

 

 

 
" 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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