Yi Ban Xin Xiang (Flower Petal)

Shu Puer Cake 357g 2007

An aged shu puer cake made with larger leaves has a classic Chinese date or jujube fragrance and a lingering floral and sweet finish. It is best enjoyed over several steeps as its delicate floral character develops.


Out of stock

Tea Origin
Lincang area, Yunnan Province, China

Tea Bush
Yunnan Dayezhong (Yunnan Large Leaf Tea Tree)

Tea Maker
Hu Haoming and Wang Xiqun

Harvest Time

Plucking Standard
One bud, one leaf

Yi Ban Xin Xiang loosely translates to “the fragrance of a petal’s heart,” and this tea has the familiar Chinese date or jujube character found in many shu puers with a delicate, lingering floral character. The tea has a vibrant orange liquor with a soft, lingering sweetness.

This shu puer cake was made from sun-dried tea leaves from the Lincang region of Yunnan Province. After the fresh tea leaves are withered, they are pan-fried and rolled into strips. The rolled leaves are sun-dried before continuing on with the shu puer ripening process. Using larger-sized leaves to make this tea gives it its jujube-like fragrance and distinct floral character.

No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.

Total cake weight may vary due to the gradual moisture loss with aging.

Yi Ban Xin Xiang (Flower Petal) 2007 brewing guidelines

Break off a small piece from cake (learn how)

5 grams tea

12 oz 100°C (212ºF) water

3 min. first infusion

At least 5 infusions: 3, 3, 5, 8, 10 minutes