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“Bought this with my last Yunnan Sourcing order. This is an interesting tea. It has a note that I seem to get in all the Liu Bao teas I try. This one is basically new so I don’t think it’s a storage...” Read full tasting note
“next Liu bao from my Yunnan Sourcing order This one is very young. i got 50g to try. i didnt expect such a young Liu Bao tastes so good. i havent detected any fermentation flavor. it tastes...” Read full tasting note
Produced by the Wuzhou division of the China Tea Company (Guangxi Zhong Cha) using the traditional wet piling technique! This is a wonderful example of what a well processed traditional style Liu Bao tea can taste like in it’s infancy. Despite having not been aged this tea is very complex and drinkable. Lacking the newish wet pile taste. Instead it’s chocolately with hints of betel nut. The tippy grade of the leaves used gives the tea a sweet almost creamy character.
This is a truly premium Liu Bao that can be enjoyed now or aged to bring out it’s special “chen hua” character.
500 grams per box
Company description not available.
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Bitterleaf TeasBought this with my last Yunnan Sourcing order. This is an interesting tea. It has a note that I seem to get in all the Liu Bao teas I try. This one is basically new so I don’t think it’s a storage note. The best way I can think to describe it is as bamboo. It is almost wet storage taste but not quite. This one had it for the first few steeps I noticed. I don’t know if their is a better description for it. I may put some of this in a yixing container and see if it improves. I only gave this six steeps as much because of the caffeine as the bamboo taste. There is a slightly negative taste I have pretty much gotten from every Liu Bao tea I have tried. I am guessing that this bamboo taste is the equivalent to the fermentation taste in ripe puerh. I don’t remember how much of this the 2002 liu bao I drank recently had.
Once you get past this taste it is a fairly decent tea in general. I have yet to be really impressed by hei cha in general. Although I did like the tian jian I drank recently. For me they just don’t taste as good as puerh, whether ripe or raw.
I steeped this six times in a 120ml gaiwan with 7g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec. If I wanted to continue I could get a lot more out of these leaves and the next time I try it will have to give it a proper amount of steepings.
Flavors: Bamboo
next Liu bao from my Yunnan Sourcing order
This one is very young. i got 50g to try.
i didnt expect such a young Liu Bao tastes so good. i havent detected any fermentation flavor. it tastes very clean. somewhat chocolaty. dont know how betel nut tastes (Scott mentions it in a description) ive noticed some steel cut oatmeal creaminess ( i have weird associations ;)
i wish this tea be a touch thicker. maybe i will use more leaf next time. maybe thickness will come with age. that i dont know.
I have to mention this tea didnt have strong qi as 2002 “803” .
i feel like getting the whole box and store it away and see what happens.
Does anyone know what the best storage for liu bao? please let me know. id love to age some.
212F 6g/80ml yixing
1 rinse 3/5/7/10 sec
Not weird at all. I get a plain oatmeal or unbaked dough flavor in a few of the ripes that I’ve tried, but not until the last few steeps when the majority of the other flavors are gone.
Normally it is stored in bamboo baskets. I’ve been doing an experiment using one of the balsa boxes from Joseph Wesley. Join me in giving that a try!
@Tea and Cheese Lover thanks for confirming im not alone with my oatmeal flavor;P
@CWarren thank you for the advice. if only i had space for storing neatly. but thats another topic ;)
@Cwyn interesting. do you mean that flip box he sends out with gift sets?
I’m guessing the bamboo will fade given time.