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.

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Xingyang’s dragon pearl pressings are perfect for individual brew sessions. This blend is unique from their mini-brick format, showing off a juicier flavor profile with notes of apricot, jasmine, toasted coconut, ginger and cedar with a honeyed and tingling aftertaste.

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Xingyang has been experimenting with blending flowers and fruits with their teas for about ten years. These dragon pearls are an unbelievable expression of craft, finely balanced, and stunning to watch unfold. Each chrysanthemum blossom was blended in fully intact so that its petals open up to reveal black tea, giving the pearls many steepings that start out floral and become deeper and richer with each infusion. Notes of custard cream, cinnamon, chrysanthemum, bergamot and passionfruit with a crisp and elegant texture.

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This tea is Xingyang's crowning achievement. It is made with big leaf picked from ancient wild trees. The loose leaf was picked in 2002, then stored and slowly fermented in low moisture over one year and finished in 2003. After another eleven years of dry fermentation, the leaves were finally 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.

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This winter-harvest white tea grows semi-wild in Yunnan. Xingyang Workshop has pressed the buddy leaf material into discs divided into single-steeping wedges for convenience and aging. Yunnan Da Bai varietal white tea has the potential to take on incredible depth and texture from its surroundings, and as a wild arbor harvest, this tea is packed with herbaceous mineral-driven complexity. Perfect to enjoy now or age for years to bring out deeper darker flavors and aromas.

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Xingyang has painstakingly removed the pulp from green mandarin oranges and stuffed them with a lovely budset shu pu’er to infuse with the citrus aroma over time. These little manadarin oranges are great in a big pot that you can keep refilling all day. The densely stuffed orange takes so long to open up that you can easily get a dozen infusions. The mandarin flavor is bright and tropical with notes of honeysuckle, jasmine and cream to compliment the superbly sweet and clean brown sugar flavor of the shu pu’er.

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Xingyang Workshop brings fifty years of farmer relationships to bear in sourcing these beautiful, elegant Yunnan black tea buds from mountains around Ailao and Wuliang. They treat these buds to a long traditional sun oxidation and delicate curling work - a process that requires meticulous hand labor to shape the buds without breaking them. This process brings out deep intense complexity highlighting notes of cedar, black pepper, burdock, graham cracker, masa corn flour, dried guava and vanilla, all with a crisp mineral-driven texture.

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Xingyang Workshop is excited to share these experimental hand-made blossoming teas, formed together to unfurl like a lovely bloom in your teapot or gaiwan. This tea is made with Xingyang’s aged Bai Mu Dan white tea - already so deep and dark it looks almost like a black tea as it opens up. The Bai Mu Dan is paired with a giant camelia blossom - not camelia sinensis, but camelia japonica. The result is beautiful, subtle and sweet with notes of crisp bright chrysanthemum, candied rose, whipped cream, eucalyptus, wild honey, ginger and caramel flan.

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