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Gong Fu!

So, this is my very first Liubao tea – it’s an area of tea that I’ve been curious about for a while but it wasn’t until I got a bit of gentle peer pressure from HeichaHoliday on instagram that I actually seriously considered buying some to try out. So I did eventually place a Chawangshop order – I’ll be honest I wasn’t super discriminate in what teas I nabbed; biggest consideration was just price. I’m not really looking to immediately dip into high end Liubao here – I just want to ‘dip my toes in’ so to speak and see if it’s something that I find even remotely tasty before I invest serious time or money into learning more about it and tasting more expensive samples…

Cracking open the bag of this one, it smells really interesting. It’s definitely not bad, but it’s sort of different than what I was expecting. At the same time, I don’t really know what I expected either!? It’s very wet/dank smelling though and a little earthy. The nicest and most direct comparison that I can think of is to say that the smell reminds me of the aroma of pond water!? However, pond water in a good way. Like, the way that makes you feel ‘connected’ with nature – not repulsed by it.

So, for my session I used 5g of Liubao in a 70ml Gaiwan with a ten second or so rinse. From there, I did six infusions in total. My overall experience was very positive, and right off the bat I definitely enjoyed the flavour of the tea. It’s a little hard to describe what it tasted like because there were definitely foreign to me elements, but the most distinguishable flavour notes were wet wood and wet earth, tree bark, petrichor, cocoa, and stonefruit. Just, a very wet/dank overall profile but in a sweet and satisfying way. Those stonefruit elements were more so undertones after steeps one and two; nothing wildly distinct. Just good, mellow generic stonefruit sweetness. Pretty smooth overall; certainly not bitter or astringent.

Biggest surprise was actually how quickly the flavour seemed to fade/dull. I stopped after six infusions not because I wasn’t enjoying the taste of the tea but because I found it was getting really weak/bland and I didn’t feel like I was getting much out of the infusions anymore. Really positive first tasting though, and definitely gives me this feeling of promise and excitement towards trying out the other three that I picked out from Chawang Shop!

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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