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
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