This bundle includes three tea-stuffed mandarins, one 100g pressing and five 5g pressing of pu'er for 140g total (28 sessions).
This selection of unique shu pu'er offerings from Xingyang Workshop premiered in the March 2021 Tea of the Month Club.
This kit is a chance to taste Xingyang's award-winning clean fermentation style and meticulous blending craft, including individual mini-cakes, a full 100g brick for aging, and pu'er stuffed mandarins.
Here is an excerpt from the original club introduction:
In the late 80’s and early 90’s, the Pu’er industry went through some real growing pains. On the one hand, more open trade and relaxed policies on commune farming paved the way for individual workshops to succeed. On the other hand, the few established factories like Xiaguan and Mengku were drifting away from quality towards quantity in order to fulfill the new, fast-growing demand.
Xingyang was a scrappy newcomer to the game - founded by Wu Wei and several other leading craftsman, Xingyang’s founders left the big factories when they became disillusioned with the industry. They formed Xingyang to champion immaculately clean, carefully sourced tea, forming deep partnerships with farmers in Ailao, Wuliang, Honghe, and Yiwu. Instead of investing in ad campaigns, Xingyang invested in the people growing the tea and in their own workshop. Over the last 30 years, they’ve stayed small, but they have made a name for themselves, winning recognition for their clean and sweet shu pu’er.
The three teas in this tasting kit are currently available only as a part of this special tasting kit.
Explore Xingyang's Pu'er Craft:
2017 Jingmai Shu Pu’er 100g Brick (100g)
This full brick gives you a chance to really get to know a tea, and set some aside for aging. 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.
2014 Qiao Mu Shu Pu’er Mini-Brick (5 x 5g pressings)
This 5g mini-brick from Xingyang workshop utilizes Qiao Mu or wild arbor leaf. This designation refers to groves that have been untended long enough to reach a natural state, including deeper biodiversity, and larger plants with deeper roots (and lower yields). This mini-brick provides a great contrast with the Jingmai brick, as it moves entirely in a different direction towards bright fruit and fresh mint. Hibiscus is prominent, with an underlying sticky rice and buckwheat honey note. This is a great testament to the range that Xingyang can achieve through their careful blending and slow fermentation process.
2018 Shu Pu'er Stuffed Mandarins (3)
Xingyang has recently started using delicate pu’er bud material to stuff little aromatic mandarins. The tea itself is aged dry for several years, and then, when it is just right, the leaves are stuffed into a fresh hollowed out orange rind which infuses the tea with its deep complex araotics and continues to age. Look out for notes of cinnamon, clove, vanilla, and of course, candied orange peel, along with a deeper “hot cocoa” undertone. Note- These stuffed oranges are pretty big for a single brew session unless you are using a very large pot. Feel free to break the mandarin in half for a single session.