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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 2013 Big Leaf ShengThis 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.
- 2017 Jingmai Shu Pu'er
This full 100g shu pu'er brick from Xingyang Workshop is a great introduction to their work. The unique sweet sarsaparilla flavor of this beautiful Jing Mai Shan pu’er is a real delight. You can break off one piece for a larger gaiwan or pot, or a half piece for a small personal gaiwan or teapot. Don’t miss the mineral-laden sparkle in the texture and the deep juniper forest notes that complement the “root beer” like sarsaparilla and molasses.
- 2017 Rose Blossom Shu Pu'erRose and Pu’er is one of the great classic pairings offered up at dim sum establishments and beverage stands across Southern China. Xingyang Workshop presents their impressive take on the classic as part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The rose blossoms bring out a deep cinnamon spice in their clean sweet shu pu’er.
- 2017 Orange Peel Pressed Shu Pu'erXingyang 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.
- 2017 Lily Flower Pressed Shu Pu'erXingyang 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.
- 2017 Honeysuckle Shu Pu'erXingyang Workshop was inspired in 2016 to start pressing a series of pu’er bars based on traditional Chinese medicinal fruits and flowers. Honeysuckle’s sweet rich alluring scent combines beautifully with Xingyang’s blend of clean sweet shu pu’er for a rich honey-like tea. The brick is scored to break into easy single brewing portions.
- 2017 Ginseng Flower Pressed ShuThe ginseng blossom is a lesser-known traditional chinese medicinal flower, which Xingyang has pressed into their famously clean and crisp shu pu’er as part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The ginseng flower is a perfect compliment to Xingyang’s rich brown-sugar and spice heavy shu pu’er blend.
- 2017 Chrysanthemum Pressed ShuChrysanthemum 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.
- 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.
- 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.
- 2006 KT988 Shu TuochaThis 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.
- 2007 LQ838 Sheng Pu'erXingyang 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.
- 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.
- Yue Guang Bai Mini-Cakes
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.
