2017 Liu Bao Hei Cha
2017 Liu Bao Hei Cha
Sourced by Wang Yanxin
smooth , clean, and foresty with sticky rice notes
Liu Bao Hei Cha is a unique relative to pu’er from Guangxi that gets a deep oxidation before classic fermentation technique is applied. The slow oxidation and clean relatively-dry fermentation yields a lovely and rich, clean, smooth tea with sticky rice aromatics and cooling, woody, foresty aftertaste.
Tasting Profile
- spice - redwood, moss
- savory - sticky rice
- fruit - elderberry
- spice - allspice, mint
- texture - smooth, clean, cooling
- DATE OF PICKINGMarch 26th, 2011
- YiwuYunnan Province
- ELEVATION1400 meters
- Da Ye ZhongTea Varietal
Wang Yanxin has been working with farmers in Yiwu for over fifteen years. She has recently partnered with the Najiao Farmer’s Cooperative to offer this extraordinary example of Yiwu’s trademark zhang xiang, the camphor-like cooling flavor that the tea picks up from such a high elevation biodiverse environment. The loose compression was expertly handled by Tian Long Tea Co, giving the tea enough circulation for even aging and easy breaking when it comes time to drink. Wang Yanxin has been able to age this tea out seven years to bring out rich sandalwood spice and forest flavors.
- DATE OF PICKINGMarch 26th, 2011
Wang Yanxin also recommends:
'Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging.'
Steeping Instructions
Western
4 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy