2006 KT988 Shu Tuocha
2006 KT988 Shu Tuocha
Sourced By the Xingyang Workshop
Xingyang is a small talented team that blends pu'er to create their ideal, a classic Chinese flavor. They are known for their particular skill with clean, smooth fermentation.
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Tasting Profile
- savory - sticky rice, brown sugar, malt
- floral - osmanthus, lotus
- spice - tatami
- fruit - citrus
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- DATE OF
PICKINGSpring 2006
- Puer Yunnan Province
- ELEVATION1100 m
- Da Ye ZhongTea
Varietal
This convenient tuocha is pressed in 3g quantities to reflect Xingyang’s preferred brew method of less leaf, cooler water and long steep times to bring out the rich texture in their tea. This tuocha uses Xingyang’s special Gong Ting leaf material and yields a rich osmanthus sticky rice flavor.
- DATE OF
PICKINGSpring 2006
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'This reminded us of one of our favorite dishes in southern China, sticky rice cakes soaked in osmanthus syrup and caramelized in a wok. The mouthful was creamy and thick, with a vanilla almond aroma. Supporting the light sticky rice flavor profile, we got a light, citrus zip with a caramelized brown sugar aftertaste.'
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Steeping Instructions
Western
3 g.6-8
oz.use 205° watersteep 60 secondsresteep many times
add 30 sec. each infusionGongfu
3 g.6 ozuse 205° watersteep 30-45 seconds
add 30 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz. use room temp.° water refrigerate overnight
8 hours hours add ice & enjoy
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