Xingyang 2003 Golden Leaf Shu
Pu'er Tea
Xingyang Workshop – Pu’er
Crafted by Xingyang Workshop
- DATE OF PICKINGSpring 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 was picked in 2002, then stored and slowly fermented in low moisture over one year and finished in 2003. After another eleven years of dry fermentation, the leaves were finally 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.
- DATE OF PICKINGSpring 2002
Tasting Profile
- spice - Cedar, aloeswood
- vegetal - old forest, moss
- savory - maple sap, brown sugar
- fruit - juniper, elderberry
- floral - violet
- texture - sparkling, mouth-watering
the Xingyang Workshop also recommends:
'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.'
Steeping Instructions
Western
4 g.6-8
oz.use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusionGongfu
4 g.6 ozuse 205° watersteep 10 seconds
add 10-30 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
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