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Xingyang was founded in the early 90’s by some of the leading figures in pu’er blending and craftsmanship – including Wu Wei, who helped Xiaguan with their early success.

Xingyang’s founders did not like where their industry was going – money pouring into ads and packaging, and declining quality of sourcing. They struck out to bring integrity back to the blending world.

Xingyang is proud to source from small farmers in clean and remote regions, investing in land and growing communities.

Xingyang’s two dozen master technicians honor the farmers’ work with meticulously slow and clean fermentation, small batch finishing, and only releasing blends in years when the weather suits the profile.

Nothing rushed, and nothing faked. True pu’er for true tea lovers.

Xingyang’s Most Popular Teas

Xingyang Shu Puer Discovery Kit

This bundle includes three tea-stuffed mandarins, one 100g pressing and five 5g pressing of pu'er for 140g total (28 sessions). This selection of unique shu pu'er offerings from Xingyang Workshop premiered in the March 2021 Tea of the Month Club[...]

$43.00 $38.70

  1. 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.
  2. 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.
  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.
  4. 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.
  5. 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.
  6. Yue Guang Bai Mini-Cakes
    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.
  7. 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.
  8. 2014 Qiao Mu Shu Pu'er Mini-Brick
    2014 Qiao Mu Shu Pu'er Mini-Brick

    These 5g mini-bricks from Xingyang workshop utilize "Qiao Mu" or wild arbor leaf. This designation refers to groves that have been untended long enough to reach a natural state, including deeper biodiversity and larger plants with deeper roots (and lower yields). This mini-brick provides a great contrast other shu pu'er teas in Xingyang's collection, brewing up with bright fruit and fresh mint. Hibiscus is prominent, with an underlying sticky rice and buckwheat honey note. This is a great testament to the range that Xingyang can achieve through their careful blending and slow fermentation process.
  9. 2007 LQ888 Wuliang Ailao Sheng
    2007 LQ888 Wuliang Ailao Sheng
    This 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.
  10. 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.
  11. Jingmai Golden Leaf 2020 Sheng
    Jingmai Golden Leaf 2020 Sheng

    This is not an official offering from Xingyang workshop's catalog, but rather, a pressing straight from their private reserve. Leveraging their sourcing connections across Yunnan, Xingyang's founders wanted to do an experiment featuring golden leaf, or Huang pian material similar to their famous 2002 Shu as a single origin sheng brick highlighting the flavor of Jingmai. The large golden leaves have a distinctive vaporous texture and citrus-forward flavor unlike classic sheng pu'er. While Xingayung only blended and pressed fifty bricks total, and we were able to get our hands on a dozen of them, this would be an excellent tea for long term aging to bring out even deeper textural nuance.
    $85.00
  12. 2017 Jingmai Shu Pu'er
    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.
  13. 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.
  14. 2017 Rose Blossom Shu Pu'er
    2017 Rose Blossom Shu Pu'er
    Rose 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.
  15. 2017 Orange Peel Pressed Shu Pu'er
    2017 Orange Peel Pressed Shu Pu'er
    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.
  16. 2017 Lily Flower Pressed Shu Pu'er
    2017 Lily Flower Pressed Shu Pu'er
    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.
  17. 2017 Honeysuckle Shu Pu'er
    2017 Honeysuckle Shu Pu'er
    Xingyang 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.
  18. 2017 Ginseng Flower Pressed Shu
    2017 Ginseng Flower Pressed Shu
    The 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.
  19. 2017 Chrysanthemum Pressed Shu
    2017 Chrysanthemum Pressed Shu
    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.

Xingyang’s Craft

Over the years, Xingyang Workshop has won dozens of awards
for their unique take on pu’er fermentation.

Their process centers around slow, low-moisture impeccably-clean finishing in tiny batches. The result is sparkling rich and nuanced teas with a textural focus and none of the sour off-aromas of pu’er who fermentation was rushed with poor craftsmanship.

Through careful sourcing, deep lifelong partnerships and investments with tea farmers on the remote mountains of Yiwu, Wuliang, and Ailao for access to old tea tree harvests, uncompromising blending, and fermentation unlike any other brand, Xingyang’s teas are as perfect to drink now as they are worthy of cellaring for years to come.

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