2006 KT988 Shu Tuocha
2006 KT988 Shu Tuocha
Crafted by Xingyang Workshop
- DATE OF PICKINGSpring 2006
- Pu'erYunnan 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.
- truesavory100sticky rice, brown sugar, malttruefloral85osmanthus, lotustruefloral60tatamitruefruit25citrus
- savory - sticky rice, brown sugar, malt
- floral - osmanthus, lotus
- floral - tatami
- fruit - citrus
the Xingyang Collective also recommends:
- 2008 KT952 Loose Leaf ShuThis tea is made from tiny spring buds from old growth tea trees and fermented for a clean and smooth flavor. Xingyang is proud that ten years of age on this tea will taste more like a twenty year pu’er because of the quality leaf material and slow meticulous fermentation process. The result is deep, herbaceous and cooling with a lingering aftertaste.
- 2007 LQ888 Wuliang Ailao ShengThis cake is a lovely example of Xingyang’s blending skill. By combining the classic sweet and woody sheng flavor of Wuliang leaf material with the more wild and exotic flavor of Ailao Shan, they have created a nuanced, well-balanced cake with a creamy mouthfeel, foresty accents and lingering floral and fruit aromas.
- Xingyang 2002 Golden Leaf ShuThis tea is Xingyang's crowning achievement. It is made with big leaf picked from ancient wild trees. The loose leaf is stored and slowly fermented in low moisture over one year and finished in 2003 for another eleven years of dry fermentation before being packed in 2014. The result is the sweetest, cleanest and deepest shu pu'er we have tried. This tea can be steeped over twenty times and yields a beautiful clear brew with a deep forest flavor and lingering aftertaste.
'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.'
- 36-820560 seconds303620530-45 seconds30412room temp8 hours
oz.use 205° watersteep 60 secondsresteep many times
add 30 sec. each infusion
Gongfu3 g.6 ozuse 205° watersteep 30-45 seconds
add 30 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy