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 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.

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.