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2008 KT952 Loose Leaf Shu

2008 KT952 Loose Leaf Shu

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Cooling, deeply complex
looseleaf shu
Xingyang takes their fermentation seriously, and this looseleaf offering shows off their craft with complex notes of camphor, anise, licorice, rosemary and papaya.
Spring 2008 ♦ Pu'er, Yunnan
Cooling, deeply complex
looseleaf shu
Xingyang takes their fermentation seriously, and this looseleaf offering shows off their craft with complex notes of camphor, anise, licorice, rosemary and papaya.
Spring 2008 ♦ 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 PICKINGSpring 2008
    • Pu'erYunnan Province
    • ELEVATION1100 m
    • Da Ye ZhongTea Varietal

    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.

  • true
    100
    camphor, anise, licorice
    true
    60
    molasses, woody
    true
    60
    rosemary
    true
    40
    lemon peel, papaya

    Tasting Profile

    • spice - camphor, anise, licorice
    • savory - molasses, woody
    • savory - rosemary
    • fruit - lemon peel, papaya

the Xingyang Collective also recommends:

  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. 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.
  3. 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.

  • 'We were surprised by the amount of medicinal spice in this tea. We got a ton of anise, licorice and camphor flavor. As the tea steeped out, the cooling quality continued to grow, accented by herbaceous rosemary and sweet lemon peel flavor. No matter how long we steeped this tea, we always got beautiful results.'

  • 3
    6-8
    205
    60 seconds
    30
    3
    6
    205
    30-45 seconds
    30
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    3 g.6-8
    oz.    use 205° watersteep 60 secondsresteep many times
    add 30 sec. each infusion

    Gongfu

    3 g.6 ozuse 205° watersteep 30-45 seconds
    add 30 sec. per steeping    enjoy many steepings

    Iced/Cold

    4 g.12
    oz.    use room temp. waterrefrigerate overnight
    8 hours    add ice & enjoy

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