This was a tasty tea! Lots of flavor and life. Steeping in a zisha pot starting at 20 seconds, then upwards of a minute in later steepings
“I drink different teas for different reasons. In the morning I tend to drink bold & rich black teas. Sometimes I want something green & fresh, sometimes I want something floral or roasty....” Read full tasting note
“I had to try this Shu first. I may be at a loss for words but I know I’m going to ramble. The dry leaf to my German Shepard nose had little or no scent. My spider sense told me to rinse it and I...” Read full tasting note
“Thank you David Duckler for this great Sample! Attempting to review this Pu’er is like me auditioning for “So You Think You Can Dance”! All the equipment I used was glass…pot, cup etc. I used...” Read full tasting note
“I thought I would share my first experiences with this tea that I am pleased to see so many others enjoying as much as I do. I first came into contact with it through Wang Shilin, a middle-aged...” Read full tasting note
Xingyang Workshop is a tiny artisan production known for extremely clean and sparkling flavor. Their tea is differentiated by the unique style of fermentation. Instead of fermenting the tea in big wet piles for a short period of time, the tea is spread out in smaller heaps and allowed to dry completely during fermentation, which inhibits the rapid growth of cultures. Then, the tea is allowed to sit dry and loose for several months to a year before being packaged. The result is a complete lack of of sour, murky or heavy taste that so many shu pu’ers have.
The 1998 Xingyang is a true tea lover’s tea. It evokes the smells and feeling of being surrounded by books in an ancient library, yet it is not musty in a dirty way like many older pu’ers. The mustiness takes the mouthfeel of an enveloping vapor. The aftertaste is perfectly sweet and lingers for hours. As this tea steeps on. (30 or more steepings can easily be had) a bright vegetal taste emerges, which plays with the sweet aftertaste. The smell is deep, like wet ocean sand.
Despite its age, this tea is incredibly accessible due to its sweet and sparkling taste. It appeals to anyone who is interested in tea as an experience that goes beyond the beverage. In friendly competition with other tea hunters, this Xingyang has outpaced teas from the 50’s and 60’s in terms of complexity. See what all the fuss is about and try some for yourself.
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dug this out of ancient storage/abandonment, and took a while digging through e-mail receipts to figure out what i had this whole canister of, from years ago… :P
dry leaf smelled rich-dried-fruity and spicy, but still a bit shou-y, which is kinda what i felt like this morning.
it’s very nice! i was a bit dubious, given that i’d essentially ignored it in my house for a few years. early steeps are sweet with a good amount of rounded flavours; maybe baked goods? some warm spices. slight damp undertone coming out but nothing crazy; just enough to give it an edge. very cozy, like warm wood. perfect for this cool not-yet-autumn-but-it-feels-like-it-darnit morning.