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“I guess you can’t like them all. I have tried a number of Liu Bao teas now and have found only a few that I truly liked. This one started out with a note of bamboo then moved on to a note of...” Read full tasting note
This is a premium production is a blend of light and medium fermentation Liu Bao tea from the oldest producer of Liu Bao in Guangxi (Three Cranes / Wuzhou Tea Factory). Much like ripe pu-erh tea, liu bao is wet piled for for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome. The Gao Shan Da Shu (High Mountain, Big Tree) is a blend of Liu Bao from different areas of Guangxi and processed in different ways. Overall the feeling is of a light fermentation Liu Bao, but has a touch of the darker more traditional Liu Bao as well.
The taste is complex with some tastes of mushroomy raw pu-erh, but with a sweetness that raw pu-erh doesn’t quite have. This countered with the betel nut earthiness of the darker traditional Liu Bao gives this tea a complexity that is rarely found in the more traditional Liu Bao teas. Aging will bring out some interesting and satisfying results.
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Yunnan SourcingI guess you can’t like them all. I have tried a number of Liu Bao teas now and have found only a few that I truly liked. This one started out with a note of bamboo then moved on to a note of whiskey. Then it moved on to something else that I am not sure how to describe. It never got truly sweet like the ripe puerh liu bao is an attempt to emulate. I bought a whole bing of this one so I will age it for a year and see what I think of it then.
I steeped this tea ten times in a 150ml gaiwan with 12.2g 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, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute. There were more steeps in the leaves but I did not have any desire to continue.
Flavors: Bamboo, Whiskey
I’ve yet to try a Liu Bao that I really like
You may want to put it into a more humid than usual storage or put it in a place that you sort of forget it’s there. Some teas like that are just meant to be older before you drink it. Hopefully it will turn alright. I have one that tasted like the worst herbal medicine I’ve tried and it was extremely astringent. I dont love it now, but most of the things that were off putting have subsided quite a bit.
I’ve seen the phrase ‘ripe puer that liu bao is trying to emulate’ a few times but as far as I know, liu bao has been around much longer than shu.