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Jingmai Golden Leaf 2020 Sheng

Jingmai Golden Leaf 2020 Sheng

$85.00
(500g / 17.64 oz)
Quantity remaining: 8
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Huang Pian Sheng from
one of Pu'er's famous regions
Experimental pressing commissioned by Xingyang's founders for their private reserve to reflect a unique side to famous Jingmai's flavor. Notes of nutmeg, lilac, semolina, eucalyptus and vaporous texture.
Spring 2020 ♦ Pu'er, Yunnan
Huang Pian Sheng from
one of Pu'er's famous regions
Experimental pressing commissioned by Xingyang's founders for their private reserve to reflect a unique side to famous Jingmai's flavor. Notes of nutmeg, lilac, semolina, eucalyptus and vaporous texture.
Spring 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 PICKINGSpring 2020
    • JingmaiYunnan Province
    • ELEVATION1000 meters
    • Da Ye ZhongTea Varietal

    This is not an official offering from Xingyang workshop's catalog, but rather, a pressing straight from their private reserve. Leveraging their sourcing connections across Yunnan, Xingyang's founders wanted to do an experiment featuring golden leaf, or Huang pian material similar to their famous 2002 Shu as a single origin sheng brick highlighting the flavor of Jingmai. The large golden leaves have a distinctive vaporous texture and citrus-forward flavor unlike classic sheng pu'er. While Xingayung only blended and pressed fifty bricks total, and we were able to get our hands on a dozen of them, this would be an excellent tea for long term aging to bring out even deeper textural nuance.

  • true
    70
    ginger, nutmeg
    true
    60
    lemongrass
    true
    60
    lilac
    true
    50
    semolina
    true
    50
    bay leaf, eucalyptus
    true
    vaporous, cooling

    Tasting Profile

    • spice - ginger, nutmeg
    • fruit - lemongrass
    • floral - lilac
    • savory - semolina
    • vegetal - bay leaf, eucalyptus
    • texture - vaporous, cooling

the Xingyang Workshop 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.

  • 'Whether it’s pressed with chrysanthemum and roses or stuffed into oranges and miniature clementines, there are few things more traditional that scenting pu’er. Adding traditional medicinal herbs and flowers to pu’er is, for many, both reasonable and delicious'

  • 5
    6-8
    205
    30 seconds
    15-30
    5
    6
    205
    10 seconds
    10-30
    5
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.    use 205° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    5 g.6 ozuse 205° watersteep 10 seconds
    add 10-30 sec. per steeping    enjoy many steepings

    Iced/Cold

    5 g.12
    oz.    use room temp. waterrefrigerate overnight
    8 hours    add ice & enjoy

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