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2007 LQ888 Wuliang Ailao Sheng

2007 LQ888 Wuliang Ailao Sheng

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Xingyang’s old-growth
wild blended sheng
Wild-picked in Ailao forest, and nearby Wuliang Mountain, this tea has been aged for fifteen years to bring out notes of steamed rice, almond, pine, apricot, and vanilla.
Sep. 18th 2007 ♦ Pu'er, Yunnan
Xingyang’s old-growth
wild blended sheng
Wild-picked in Ailao forest, and nearby Wuliang Mountain, this tea has been aged for fifteen years to bring out notes of steamed rice, almond, pine, apricot, and vanilla.
Sep. 18th 2007 ♦ 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 PICKING09/18/2007
    • Pu'erYunnan Province
    • ELEVATION1100 m
    • Da Ye ZhongTea Varietal

    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.

  • true
    100
    steamed rice, almond
    true
    80
    pine, tatami
    true
    35
    apricot
    true
    25
    linden flower, lotus, vanilla

    Tasting Profile

    • savory - steamed rice, almond
    • spice - pine, tatami
    • fruit - apricot
    • floral - linden flower, lotus, vanilla

the Xingyang Collective also recommends:

  1. 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.
  2. 2011 KT988 Shu Tuocha
    2011 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. 2009 KT952 Loose Leaf Shu
    2009 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.

  • '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
    6-8
    205
    60 seconds
    30
    3
    6
    205
    30-45 seconds
    15-30
    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 15-30 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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