Xingyang 2007 Shu Pu’er

A Pu-erh Tea from


82 / 100

Calculated from 7 Ratings
Tea type
Pu-erh Tea
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Typical Preparation
Set water temperature to 200 °F / 93 °C
Steep for 2 min, 30 sec
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20 Tasting Notes View all

“Ahhh, I made this a different way, and it actually is the smoothest, softest tea I have ever had I think. I used an odd combo of times for prep: Two 25 second rinses with boiling water. First steep...” Read full tasting note
“I just realized that I never got around to mentioning that I drank this Shu earlier today. I have really enjoyed the Xingyang workshop teas that I got from Verdant awhile back, & this is one of...” Read full tasting note
“I noticed that I was reprimanded by Invader Zim for not reviewing this tea earlier (all in fun)! Sometimes, don’t you feel like drinking a tea more than once before writing a review though? You...” Read full tasting note
“No one, not even Bonnie, has made a note about this one yet??? Bonnie, you’re slacking! This one was odd to me because upon opening the sample pack I was greeted by what looked like loose leaf...” Read full tasting note


“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
This tea has notes of: caramel, raisin, citrus, cake, cinnamon

Brewing Instruction:

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..

Western Brewing
Use 1T of tea per 8oz or water. Rinse leaves twice with 208 degree water. Steep for 2 minutes. Enjoy at least 3 infusions.

About Verdant Tea

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