In Longjuan, Anxi, tradition and market pressures don’t drive the Liu Family to focus exclusively on traditional techniques; instead, they explore unexpected styles, mixing techniques and taking inspiration from across China to build a demand for their craft.
cedar, licorice, camphor, camellia leaf
spice - cedar, licorice, camphor, camellia leaf
savory - roasted chestnut
fruit - orange, kiwi
floral - vanilla, violet
DATE OF PICKINGSpring 2010
For years, we have enjoyed tasting the difference between looseleaf sheng maocha and the pu’er cakes pressed from the same material. Pressing process and aging environment have a strong influence on flavor development in pu’er - why not Tieguanyin? This 2010 pressing from the Liu Family is one of their earlier experiments from a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a medicinal and cooling quality and bright foresty texture all its own.
'Tea is full of complex molecules – from sugars and phenols to volatile aromatics. Given enough time and the right conditions, each can transform over time through a variety of complex, natural processes.'
5 g.6-8 oz.use 205° watersteep 30 secondsresteep many times add 15-30 sec. each infusion
5 g.5 ozuse 205° watersteep 10 seconds add 5-6 sec. per steepingenjoy many steepings