Verdant Tea

Xingyang 2002 Golden Leaf Shu

Xingyang 2002 Golden Leaf Shu

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Spectacular, vaporous
golden leaf,
aged twenty years
Xingyang’s most serious and contemplative tea, a stunning big leaf offering aged to bring out notes of cedar, sandalwood, juniper, maple, and the sense of being in a forest.
May 15th, 2002 ♦ Pu'er, Yunnan
Spectacular, vaporous
golden leaf,
aged twenty years
Xingyang’s most serious and contemplative tea, a stunning big leaf offering aged to bring out notes of cedar, sandalwood, juniper, maple, and the sense of being in a forest.
May 15th, 2002 ♦ 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 PICKING05/15/2002
    • Pu'erYunnan Province
    • ELEVATION1100 m
    • da ye zhongTea Varietal

    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.

  • true
    100
    cedar, sandalwood
    true
    95
    old forest, moss
    true
    30
    maple sap
    true
    25
    juniper

    Tasting Profile

    • spice - cedar, sandalwood
    • vegetal - old forest, moss
    • savory - maple sap
    • fruit - juniper


the Xingyang Workshop 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. 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.
  • 'The aroma is deep and earthy, like walking into an old mossy forest. Despite the mature aroma, the brew is crystal clean, and the tea is translucent and beautiful. The taste is sweet and sparkling, and the refined flavor lingers on the palate for hours. The woody cedar notes are aromatic like sandalwood incense.'

  • 4
    6-8
    205
    30 seconds
    15-30
    4
    6
    205
    10 seconds
    10-30
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    4 g.6-8
    oz.
    use 205° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    4 g.6 ozuse 205° watersteep 10 seconds
    add 10-30 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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