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“First impression: Nutty, Cocoa, Berry, Mineral, Basement aroma. This is very much a cooked/ripe liu bao. It brews up dark from the start. Strong minerals, with a cocoa bitterness in the background....” Read full tasting note
Aged post-fermented Liubao tea from Guangxi province.
In appearance: small, brown twisted tea tips and their fragments. The fragrance is restrained, woody. The liquor is transparent, with a dark reddish-chestnut shade.
The bouquet of the ready-made tea is aged, woody with notes of cocoa beans, autumnal leaves and dry berries. The fragrance is deep and warm, woody. The taste is full-bodied and mellow, velvety, with a subtle bitterness of cocoa beans.
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First impression: Nutty, Cocoa, Berry, Mineral, Basement aroma. This is very much a cooked/ripe liu bao. It brews up dark from the start. Strong minerals, with a cocoa bitterness in the background. Warming. Comfortable.
Getting into it: Wet leaves smell of earth, melon, berries, & cocoa. Bitterness ramps up with additional steeps as the brew gets darker. I’m left with a wet rock taste lingering after the cup is empty. Little astringency. Really not much to note on texture. There is no indication of this tea’s age, but it seems pretty young. Moychay’s storage is also really dry/cool so I can anticipate this tea will largely stay this way.
Not really complex. Strong mineral taste. Easy going. I won’t be buying more of this, as I have a fair bit of tea in the area already, but if you are looking for a tea that really screams “minerals” grabbing a sample wouldn’t be a mistake.
Flavors: Earth, Wet Rocks
