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2017 Chrysanthemum Pressed Shu

2017 Chrysanthemum Pressed Shu

CURRENTLY OUT OF STOCK
(100g / 3.53oz)
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China’s most beloved pu’er blend
Chrysanthemum and pu’er is a dim sum classic across southern China. Xingyang’s take is particularly nuanced, clean and refreshing. Notes of bright chrysanthemum, ginger, coriander, neroli and brown sugar.
Jan 2017 ♦ Pu'er, Yunnan
China’s most beloved pu’er blend
Chrysanthemum and pu’er is a dim sum classic across southern China. Xingyang’s take is particularly nuanced, clean and refreshing. Notes of bright chrysanthemum, ginger, coriander, neroli and brown sugar.
Jan 2017 ♦ Pu'er, Yunnan
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Crafted By Xingyang Workshop

Xingyang Workshop was founded by several masters from much larger Xiaguan to revive the ideals of clean, slow meticulous fermentation and small batch blending.
 
Thanks to their 50+ years of connections, Xingyang is able to flex their relationships for some of the best leaf material in Yunnan from wild, single-origin sites.
    • DATE OF PICKINGJan 2017
    • Pu'erYunnan Province
    • ELEVATION1000 meters
    • Da Ye ZhongTea Varietal

    Chrysanthemum flowers are one of the most popular traditional Chinese medicinal flowers, often brewed on their own or added to shu pu’er and steeped all day in big pots or gaiwans. Xingyang elevates this popular pairing with this chrysanthemum and shu pu’er pressing, part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The chrysanthemum makes their clean crisp shu pu’er taste even more sweet and refreshing.

  • true
    65
    chrysanthemum
    true
    65
    neroli citrus
    true
    70
    brown sugar, buckwheat
    true
    70
    galangal, ginger, coriander

    Tasting Profile

    • floral - chrysanthemum
    • floral - neroli citrus
    • savory - brown sugar, buckwheat
    • spice - galangal, ginger, coriander

the Xingyang Workshop also recommends:

  1. Xingyang 2002 Golden Leaf Shu
    Xingyang 2002 Golden Leaf Shu
    This 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.
  2. 2006 KT988 Shu Tuocha
    2006 KT988 Shu Tuocha
    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.
  3. 2008 KT952 Loose Leaf Shu
    2008 KT952 Loose Leaf Shu
    This 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.

  • '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'

  • 5
    6-8
    205
    30 seconds
    15-30
    5
    6
    205
    10 seconds
    10-30
    5
    12
    room temp
    8 hours

    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 ozuse 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 hours    add ice & enjoy

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