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2017 Orange Peel Pressed Shu Pu'er

2017 Orange Peel Pressed Shu Pu'er

CURRENTLY OUT OF STOCK
(100g / 3.53oz)
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Orange and fine pu’er
aged together for complexity
Clean, crisp shu pu’er pressed with aromatic orange peel for a deep beautiful brew. The 100g bar is easy to break into single steepings. Notes of brown sugar, citrus, and cedar.
Jan 2017 ♦ Pu'er, Yunnan 
Orange and fine pu’er
aged together for complexity
Clean, crisp shu pu’er pressed with aromatic orange peel for a deep beautiful brew. The 100g bar is easy to break into single steepings. Notes of brown sugar, citrus, and cedar.
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
    • ELEVATION1000 meters
    • Da Ye ZhongTea Varietal

    Xingyang was inspired in 2016 to start a series of pu’er bars inspired by traditional Chinese home remedies, including various herbs, fruits and flowers. This orange peel and shu pu’er pairing is one of the most classic pressings in the series. The bright, sweet orange peel flavor is a perfect complement for Xingyang’s clean fermentation process. The shu pu’er contributes a deep dark buckwheat flavor and sweet brown sugar undertones that contrast beautifully with the juicy orange.

  • true
    85
    orange peel
    true
    85
    brown sugar, buckwheat
    true
    25
    cedar

    Tasting Profile

    • fruit - orange peel
    • savory - brown sugar, buckwheat
    • spice - cedar

The Xingyang Collective also recommends:

  1. 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.
  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. Black Tea Stuffed Mandarins
    Black Tea Stuffed Mandarins
    While pu’er stuffed citrus has been taking off in popularity across China, Xingyang is exploring the black tea and citrus pairing in this inspired little mandarin orange. The rich savory flavor of the Yunnan Black pairs with the bright tropical citrus perfectly. Early steepings are rich and tropical with brown sugar and tangerine citrus dominating, while later steepings become cozy and full of cinnamon orange spice as the black tea starts to dominate.

  • '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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