Xingyang 2007 Shu Pu’er

  • Xingyang 2007 Shu Pu’er - click to enlarge
  • Xingyang 2007 Shu Pu’er - click to enlarge
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    NOTES:caramel
    raisin
    citrus
    cake
    cinnamon
    No Longer Available

    This tea is no longer available and has been archived. There are no current plans to offer it again in the future.

    A true comfort tea with notes of sea-salted caramel and raisin-spiced rum cake that make this the perfect shu pu'er to drink every day. . . .

    The aroma of the wet leaf is that of fresh ground flour with lime and a touch of jasmine. With such a unique smell, it is the thick and enveloping sensation of inhaling the steam that tips it off as pu’er.

    The early steepings are rich and complex- a skillful balancing act between the vaporous musty qualities of Xingyang’s older pu’er, and a sweet, savory, and distinctly warm sensation to ground the tea. We get a wonderful sea-salted caramel flavor on the sides of the palate with an earthy-sweet aftertaste of delicate mushrooms like enokis. The sweet and thick body continues to build towards a cake-like quality similar to our Yanxin’s Reserve ’04 shu.

    Later steepings become even richer to the point of creaminess, which, coupled with the sweet citrus juiciness building up, suggests lemon creme cookies. Spicy and tangy notes show through for a unique raisin spiced rum cake flavor. The comforting associations that this tea has makes it a perfect pu’er to drink every day.

    Note: The 500g option includes the Xingyang 2007 in its original packaging from Xingyang Tea Co, outer box with tea details and Xingyang’s trademark inner paper bag.

    Date of Picking:May 11th, 2007

    Location of Picking:Simao, Yunnan, China

    What Was Picked:Xingyang Tea Co Pu'er KH9200, small leaf and bud mixture

    Quantity Acquired:We acquired an initial batch of 18 pounds.

    Sourcing Agent(s):Wang Shilin

    Gongfu Style Brewing
    Use 5g of tea for a 4-5oz gaiwan or yixing clay teapot.  Pour boiling water into pot and immediately pour out into pitcher.  Pour this rinse over the pot and cups used.  Repeat rinse a second time.  Steep for 2-4 seconds each infusion, and enjoy at least 12 infusions.

    Xingyang Workshop’s Recommendation
    The company that produces this one recommends 5g for 4oz of water, with one rinse and a 2 minute steep time at boiling.  Steep at least 8 times.  This yields a very potent and intense brew, but gives you a full picture of what the tea has to offer..

    Western Brewing
    Use 1T of tea per 8oz or water.  Rinse leaves twice with 208 degree water.  Steep for 2 minutes.  Enjoy at least 3 infusions.

    Wang Shilin

    "Learn about the extraordinary personality behind sourcing this tea....

    Taste, Texture and Aroma Part Three: Pu'er and the Spicy Flavor Spectrum

    "Educate your palate to better understand the complexities of taste, aroma, and more....

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