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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

  • VERY FLORAL – honeysuckle, linden floral
  • SAVORY – barley, amaro
  • SPICY – juniper, coriander
  • A LITTLE VEGETAL – spearmint
DATE OF PICKINGMarch 2016
Pu'erYunnan Province
ELEVATION1000 meters
Da Ye ZhongTea Varietal

For most of its history, Xingyang has focused on more classic, “pure” pu’er, sourcing and blending to bring out the best in a particular pressing or recipe each season. While many use flowers or herbs to cover up common leaves with mass-market appeal, Xingyang has been working in the last year to develop a line of scented pu’er, blended with local flowers and with respect for all of their ingredients. Pressed and finished just last year, this 2016 Honeysuckle Pu’er is one of Xingyang’s very first blended offerings. The honeysuckle is uniquely floral and vegetal, offering not only an interesting refreshing flavor, but years of tradition as a Chinese medicinal flower, recommended for its potential anti-inflammatory and cold-fighting properties.

 

 

 

 
" 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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