Xingyang is a small talented team that blends pu'er to create their ideal, a classic Chinese flavor. They are known for their particular skill with clean, smooth fermentation.
steamed rice, almond
linden flower, lotus, vanilla
savory - steamed rice, almond
spice - pine, tatami
fruit - apricot
floral - linden flower, lotus, vanilla
Puer Yunnan Province
Da Ye ZhongTea
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 first infusion was full of apricot flavor, vanilla and brown sugar. The second infusion was even sweeter – apricot accented by more exotic florals like lotus and linden flower. Over several steepings, the florals and fruity notes become deeper and more woody and foresty with burdock and banana leaf aroma.'
3 g.6-8 oz.use
205° watersteep 60 secondsresteep many times add 30 sec. each infusion
3 g.6 ozuse 205° watersteep 30-45 seconds add 15-30 sec. per steepingenjoy many steepings