2008 KT952 Loose Leaf Shu
Pu'er Tea
Xingyang Workshop – Pu’er
Crafted by Xingyang Workshop
- DATE OF PICKINGSpring 2008
- Pu'erYunnan 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.
- DATE OF PICKINGSpring 2008
Tasting Profile
- spice - camphor, anise, licorice
- savory - molasses, woody
- savory - rosemary
- fruit - lemon peel, papaya
the Xingyang Collective also recommends:
- Xingyang 2013 Big Leaf ShengThis stone-pressed cake of big leaf sheng pu'er is made from old growth 'Qiao Mu' leaf and silver buds blended for a perfect, smooth, and sweet Xingyang flavor. This cake is only about five years old, yet it is full of complexity. The dominant camphor notes are very promising for aging. The sweet aftertaste and smooth mouthfeel make this cake a great example of the Chinese "classic" idea of what great sheng pu'er should be.
- 2017 Jingmai Shu Pu'er
This full 100g shu pu'er brick from Xingyang Workshop is a great introduction to their work. The unique sweet sarsaparilla flavor of this beautiful Jing Mai Shan pu’er is a real delight. You can break off one piece for a larger gaiwan or pot, or a half piece for a small personal gaiwan or teapot. Don’t miss the mineral-laden sparkle in the texture and the deep juniper forest notes that complement the “root beer” like sarsaparilla and molasses.
- 2017 Rose Blossom Shu Pu'erRose and Pu’er is one of the great classic pairings offered up at dim sum establishments and beverage stands across Southern China. Xingyang Workshop presents their impressive take on the classic as part of their series of pu’er bars based on traditional Chinese medicinal fruits and flowers. The rose blossoms bring out a deep cinnamon spice in their clean sweet shu pu’er.
- 2006 KT988 Shu TuochaThis 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.
- Xingyang Golden Buds 2008 Shu
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.
- 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.
'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.'
Steeping Instructions
Western
3 g.6-8
oz.use 205° watersteep 60 secondsresteep many times
add 30 sec. each infusionGongfu
3 g.6 ozuse 205° watersteep 30-45 seconds
add 30 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
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