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2017 Lily Flower Pressed Shu Pu'er

2017 Lily Flower Pressed Shu Pu'er

CURRENTLY OUT OF STOCK
(100g / 3.53oz)
banner
Experimental, rich pu’er
with lily flowers
Clean, beautiful shu pu’er pressed and aged with deep dark, juicy lily flowers for incredible complexity and lingering sweetness. Notes of lotus, taro, neroli and molasses.
Jan 2017 ♦ Pu'er, Yunnan
Experimental, rich pu’er
with lily flowers
Clean, beautiful shu pu’er pressed and aged with deep dark, juicy lily flowers for incredible complexity and lingering sweetness. Notes of lotus, taro, neroli and molasses.
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

    Xingyang Workshop was inspired in 2016 to start pressing a series of pu’er bars based on traditional Chinese medicinal fruits and flowers. Their workshop’s famously clean fermentation process yields a rich sweet and crisp shu pu’er base to press with beautiful bright orange lily blossoms that unfold in the gaiwan with a heady deep aroma. The brick is scored to break into easy single brewing portions.

  • true
    65
    taro, miso, molasses
    true
    50
    day lily, lotus
    true
    30
    neroli

    Tasting Profile

    • savory - taro, miso, molasses
    • floral - day lily, lotus
    • fruit - neroli

the Xingyang Collective also recommends:

  1. Xingyang 2013 Big Leaf Sheng
    Xingyang 2013 Big Leaf Sheng
    This stone-pressed cake of big leaf sheng pu'er is made from old growth 'Qiao Mu' leaf and silver buds blended for a perfect, smooth, and sweet Xingyang flavor. This cake is only about five years old, yet it is full of complexity. The dominant camphor notes are very promising for aging. The sweet aftertaste and smooth mouthfeel make this cake a great example of the Chinese "classic" idea of what great sheng pu'er should be.
  2. Shu Pu'er Stuffed Mandarin
    Shu Pu'er Stuffed Mandarin
    Xingyang has painstakingly removed the pulp from green mandarin oranges and stuffed them with a beautiful budset shu pu’er to infuse with the citrus aroma over time. These little manadarin oranges are great in a big pot that you can keep refilling all day. The densely stuffed orange takes so long to open up that you can easily get a dozen infusions. The mandarin flavor is bright and tropical with notes of honeysuckle, jasmine and cream to compliment the superbly sweet and clean brown sugar flavor of the shu pu’er.
  3. 2007 LQ838 Sheng Pu'er
    2007 LQ838 Sheng Pu'er
    Xingyang uses qiaomu (wild arbor) big leaf material to press this unique cake. This wild arbor blend is full of wild forest flavors, and bold aroma, made more potent and deep from over ten years of aging. Xingyang’s in-cake insert emphasizes that the pressing and fermentation process on this tea was done with long term aging in mind, and the results are certainly starting to pay off.
  4. Xingyang Golden Buds 2008 Shu
    Xingyang Golden Buds 2008 Shu

    This is an incredible cake made entirely of leaf material normally reserved for fine golden buds Yunnan Black. The buds are slowly and cleanly fermented before being stone-pressed into loose cakes for further aging. The result is sweet and savory like fine Jin Jun Mei, but with the deep forest complexity of fine shu pu'er. Thick, commanding and singular, this is a cake to invest in and enjoy for many years.

  • '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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