This tea is Xingyang's crowning achievement. It is made with big leaf picked from ancient wild trees. The loose leaf is stored and slowly fermented in low moisture over one year and finished in 2003 for another eleven years of dry fermentation before being 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.

Xingyang is famous for their rich, luxurious buddy shu pu’er. These single brew session pearls show off the workshop’s stunningly clean and meticulously slow fermentation craft with notes of malted milk, toasted marshmallow, vanilla, cinnamon, and sandalwood with a velvety texture. 

Xingyang Workshop has spent years exploring tea and flower pressings to see the way flavors and aromas combine, and how they age over time. This hand-made blossoming tea pearl is a stunning achievement, leveraging Xingyang’s sourcing connections with the smallest most remote farmers growing the sweetest most velvety black tea in Yunnan. The dian hong buds are carefully combined with aromatic bright orange lily petals to form a beautiful blossom that unfurls in your gaiwan. Expect notes of cinnamon, dried orange peel, clove, sweet persimmon, lily flower, lotus, vanilla and brown sugar steam cake.