Verdant Tea

2008 KT952 Loose Leaf Shu

2008 KT952 Loose Leaf Shu

Sourced By the Xingyang Workshop

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.
  • 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
    • vegetal - rosemary
    • fruit - lemon peel, papaya
    • DATE OF PICKINGSpring 2008
    • Puer Yunnan 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.


  • '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.° water refrigerate overnight
    8 hours hours
    add ice & enjoy

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