90% 2007 Liubao Heicha

Tea type
Tea
Ingredients
Not available
Flavors
Chestnut, Citrus Zest, Forest Floor, Leather, Mineral, Nuts, Ocean Air, Roasted, Smoked, Spices, Spring Water, Thick, Wet Moss, Wet Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
Boiling 0 min, 30 sec 5 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Similar yet different to a ripe puerh! I got this tea from my recent BLT order, and it really is an intriguing one. Beautiful liquor paired with a thick texture, a slight chalky finish which was...” Read full tasting note
    72
  • “Steeped this up Western style but didn’t take notes, which I’m now regretting. I feel like it will be most interesting once brewed Gongfu, but I did enjoy this last mug quite a bit. Hits deep in...” Read full tasting note

From Bitterleaf Teas

Made from Guangxi small leaf varietal material that has undergone a cold water fermentation, this 2007 Liubao delivers an overwhelming dark chocolate flavour and smooth texture.

The material for this tea consists of smaller pieces and broken bits of higher end Liubao, making it an excellent value for daily drinking. The mouthfeel is quite filling and there is a gentle sweetness in the flavour. As with many aged Liubao, there is also a noticeable energy/body feeling.

This tea has been stored in Guangxi since it was produced and has very minimal storage scent in the first infusion or two, making it an exceptionally clean and enjoyable heicha.

Due to the smaller size of the leaves and amount of dust in this tea, we recommend using a strainer when brewing in order to minimize leaves in your cup.

$0.13-0.18/gram

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2 Tasting Notes

72
80 tasting notes

Similar yet different to a ripe puerh! I got this tea from my recent BLT order, and it really is an intriguing one. Beautiful liquor paired with a thick texture, a slight chalky finish which was interesting, paired with a pleasant aftertaste and a decent character. This tea was quite broken up though, and the aroma was quite plain and weak. This tea had a decent flavour but didn’t offer enough in my opinion, and the cha-qi is almost unnoticeable.

Flavors: Chestnut, Citrus Zest, Forest Floor, Leather, Mineral, Nuts, Ocean Air, Roasted, Smoked, Spices, Spring Water, Thick, Wet Moss, Wet Wood

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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13482 tasting notes

Steeped this up Western style but didn’t take notes, which I’m now regretting. I feel like it will be most interesting once brewed Gongfu, but I did enjoy this last mug quite a bit. Hits deep in the back of the chest, and is earthy and dank in the way a root cellar is. Good. Tasty. Comforting.

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