Black Tea Stuffed Mandarin

Regular Price $3.00 Special Price $2.64

(per item)

Wild Yunnan Black tea

aged in Mandarin peel

Iconic Yunnan Golden Buds takes on aromatic depth aged in mandarin peel for notes of honey, chrysanthemum, redwood, barley, cinnamon and citrus.

Spring 2017 ♦ Pu'er, Yunnan

Details

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 PICKINGSpring 2017
- Puer Yunnan Province
- ELEVATION1000 meters
- Da Ye ZhongTea Varietal
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.

true
floral
55
honey, chrysanthemum
true
spice
40
cinnamon, redwood
true
savory
60
brown sugar, barley
true
fruit
65
mandarin, orange peel
true
velvety, bright
Tasting Profile
- floral - honey, chrysanthemum
- spice - cinnamon, redwood
- savory - brown sugar, barley
- fruit - mandarin, orange peel
- texture - velvety, bright

the Xingyang Workshop also recommends:

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.
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.
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 steepingenjoy many steepings
Iced/Cold
5 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy

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Black Tea Stuffed Mandarin

Black Tea Stuffed Mandarin

Crafted by Xingyang Workshop

Tasting Profile

the Xingyang Workshop also recommends:

Steeping Instructions

Western

Gongfu

Iced/Cold

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