This is the oldest Liu Bao I’ve had to date iirc. It does breathe with age, and it would be a good choice for those who like earthy, sweet profile with a strong camphor note.
Dry leaves have a nutty smell of dungeon with a light smokiness to it. After the rinse, the aroma is sweet and earthy with notes of beetroot, courgette, and whey.
First proper infusion is sweet, nutty and mineral, with a slightly biting, cooling and cavernous mouthfeel. The liquor texture is buttery and colloidal. Second steep is more savoury and milky. It is followed by a strong aftertaste that’s a mix of vanilla and camphor. This one is thicker and numbing in the mouth.
Later on, the profile is a bit more woody, with notes of caramel and forest floor. If pushed, the tea also has a pleasant bubbly quality.
It is not the longest lasting tea out there, but I find the 200ml/g one can get from it to be reasonable. Plus, the tea can be boiled after a session to produce final few strong infusions.
Flavors: Biting, Camphor, Caramel, Earth, Forest Floor, Milk, Mineral, Nutty, Smoke, Sweet, Vanilla, Wet Earth, Wood, Zucchini
