Yue Guang Bai Mini-Cakes
Yue Guang Bai Mini-Cakes
Crafted By Xingyang Workshop
Each 280g canister contains 10 mini-cakes, with four individual 7g steeping per cake.
- DATE OF PICKINGJan 8, 2020
- Pu'erYunnan Province
- ELEVATION800 m
- Yunnan Da BaiTea Varietal
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.
- truesavory50marshmallow, toasted burdocktruefloral55jasmine, marigoldtruefruit60orange peeltruespice50cardamom, white peppercorn, nutmegtruesoft minerality, lingering sweetness, cooling sensation
- savory - marshmallow, toasted burdock
- floral - jasmine, marigold
- fruit - orange peel
- spice - cardamom, white peppercorn, nutmeg
- texture - soft minerality, lingering sweetness, cooling sensation
the Xingyang Workshop also recommends:
- 2006 KT988 Shu TuochaThis 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.
- 2008 KT952 Loose Leaf ShuThis 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.
- Xingyang 2002 Golden Leaf ShuThis 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.
- 56-820560 seconds30-455620530-45 seconds30-45412room temp8 hours
oz.use 205° watersteep 60 secondsresteep many times
add 30-45 sec. each infusion
Gongfu5 g.6 ozuse 205° watersteep 30-45 seconds
add 30-45 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy