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“I was looking for a tea to drink this morning that would counter a bit of the down mood I find myself in today thanks to having to deal with a cold which was handed off to me during the week. :( I...” Read full tasting note
This post-fermented Guangxi tea, aged in bamboo baskets, cannot carry the Pu Er name (strictly reserved for teas from Yunnan province) even though it has strikingly similar woody aromatics stemming from the large brown leaves. Once infused, the mild and clear liquor carries delicate notes of liquorice, incense, waxed wood, leather, and even old books. A beautiful tea that is sure to please fans of old scotch as well as anyone searching for a different aged Chinese tea with characteristic similar to the sheng Pu Ers.
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Yunnan SourcingI was looking for a tea to drink this morning that would counter a bit of the down mood I find myself in today thanks to having to deal with a cold which was handed off to me during the week. :(
I knew I wanted something aged to relax and warm, so I turned to this 1970 Liu Bao from Camellia Sinensis. While the dry leaf was reluctant to give up any aroma in the cha he, it gave off a clean spiced woodiness when placed into the warmed gaiwan.
The liquor from the first steeping exhibited a beautiful reddish mahogany color. The broth possessed a pleasing viscosity with a slight oiliness. It was certainly not as substantial as some aged pu’er, but it filled the mouth nicely.
The flavor was a continuation of the delicate aromas the warmed leaf gave off, gentle, clean. There were notes of wood accented by the faintest taste and aroma of aged leather and camphor which paid some particular to the sinus cavity -thankfully. I detected some light anise sweetness sneaking through around the 4th and 5th steepings.
The qi of this tea was pleasant and calming. It was certainly nowhere near to the strength of the 1993 Menghai 7542 I had recently, but considering my state I feel this was a good thing. This tea definitely lifted the day with its calming spirit.
