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Xingyang Golden Buds 2008 Shu

Xingyang Golden Buds 2008 Shu

CURRENTLY OUT OF STOCK
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Xingyang’s most decadent
pu’er pressing
Made entirely of delicate plump golden buds and aged for over a decade, this unique shu pu’er cake is Xingyang’s most dessert-like tea with complex notes of vanilla, cacao, pound cake and whipped cream.
April 4th 2020 ♦ Pu'er, Yunnan
Xingyang’s most decadent
pu’er pressing
Made entirely of delicate plump golden buds and aged for over a decade, this unique shu pu’er cake is Xingyang’s most dessert-like tea with complex notes of vanilla, cacao, pound cake and whipped cream.
April 4th 2020 ♦ 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 PICKING04/20/2008
    • Pu'erYunnan Province
    • ELEVATION1100 m
    • Da Ye ZhongTea Varietal

    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.

  • true
    95
    pound cake, whipped cream
    true
    75
    vanilla
    true
    65
    cacao

    Tasting Profile

    • savory - pound cake, whipped cream
    • floral - vanilla
    • fruit - cacao

the Xingyang Collective also recommends:

  1. 2006 KT988 Shu Tuocha
    2006 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.
  2. 2008 KT952 Loose Leaf Shu
    2008 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.
  3. Black Tea Stuffed Mandarins
    Black Tea Stuffed Mandarins
    While pu’er stuffed citrus has been taking off in popularity across China, Xingyang is exploring the black tea and citrus pairing in this inspired little mandarin orange. The rich savory flavor of the Yunnan Black pairs with the bright tropical citrus perfectly. Early steepings are rich and tropical with brown sugar and tangerine citrus dominating, while later steepings become cozy and full of cinnamon orange spice as the black tea starts to dominate.

  • 'We got a ton of deep tobacco and savory sweet Japanese nori on the first infusion, along with an exotic cumin and nutmeg accent in the background. In later infusions, the savory notes faded to make way for sweet tulsi and elderflower as well as a hint of fruity raisin flavor.'

  • 5
    6-8
    205
    60 seconds
    30-45
    5
    6
    205
    30-45 seconds
    30-45
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.    use 205° watersteep 60 secondsresteep many times
    add 30-45 sec. each infusion

    Gongfu

    5 g.6 ozuse 205° watersteep 30-45 seconds
    add 30-45 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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