The Xingyang 1998 is one of the most complex, engaging pu’ers that we have ever had the privilege to try, with a vaporous texture and sweet aftertaste so multi-faceted that they defy description. . . . The 1998 Xingyang is a true tea lover’s tea. It evokes the smells and feeling of being surrounded by books in an ancient library, yet it is not musty in a dirty way like many older pu’ers. The mustiness takes the mouthfeel of an enveloping vapor. The aftertaste is perfectly sweet and lingers for hours. As this tea steeps on. (30 or more steepings can easily be had) a bright vegetal taste emerges, which plays with the sweet aftertaste. The smell is deep, like wet ocean sand.
Despite its age, this tea is incredibly accessible due to its sweet and sparkling taste. It appeals to anyone who is interested in tea as an experience that goes beyond the beverage. In friendly competition with other tea hunters, this Xingyang has outpaced teas from the 50′s and 60′s in terms of complexity. See what all the fuss is about and try some for yourself.
Date of Picking:Picked in 1998, finished and packed in 2001.
Location of Picking:Xingyang Workshop, Simao County
What Was Picked:Large wild leaf material, fermented for clean taste between sheets of fabric.
Quantity Acquired:Fifteen tins, 100g each
Sourcing Agent(s):Wang Shilin
Use filtered, freshly boiled water, or bottled spring water to prepare this fine tea.
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 18 infusions.
Xingyang Workshop's Recommendation
The family who produces this one recommends 5g for 4oz of water, with one rinse and a 2 minute steep time at boiling. Steep at least 12 times. This yields a very potent and intense brew, but the Xingyang is clean and light enough to handle the long steeping.
Western Brewing
Use 1T of tea per 8oz or water. Rinse leaves twice with 208 degree water. Steep for 3 minutes. Enjoy at least 5 infusions.
