Xingyang 2007 Shu Pu’er
“A true comfort tea with notes of sea-salted caramel and raisin-spiced rum cake that make this the perfect shu pu’er to drink every day. . . .
The aroma of the wet leaf is that of fresh ground flour with lime and a touch of jasmine. With such a unique smell, it is the thick and enveloping sensation of inhaling the steam that tips it off as pu’er.
The early steepings are rich and complex- a skillful balancing act between the vaporous musty qualities of Xingyang’s older pu’er, and a sweet, savory, and distinctly warm sensation to ground the tea. We get a wonderful sea-salted caramel flavor on the sides of the palate with an earthy-sweet aftertaste of delicate mushrooms like enokis. The sweet and thick body continues to build towards a cake-like quality similar to our Yanxin’s Reserve ’04 shu…read more at http://verdanttea.com/teas/xingyang-2007-shu-puer/
This tea has notes of: caramel, raisin, citrus, cake, cinnamon
Gongfu Style Brewing
Use 5g of tea for a 4-5oz gaiwan or yixing clay teapot. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. Repeat rinse a second time. Steep for 2-4 seconds each infusion, and enjoy at least 12 infusions.
Xingyang Workshop’s Recommendation
The company that produces this one recommends 5g for 4oz of water, with one rinse and a 2 minute steep time at boiling. Steep at least 8 times. This yields a very potent and intense brew, but gives you a full picture of what the tea has to offer..
Use 1T of tea per 8oz or water. Rinse leaves twice with 208 degree water. Steep for 2 minutes. Enjoy at least 3 infusions.