This Liu Bao has a muddier, grassier taste and is not as sweet as the 2003 Hei Cha I tried recently. There is the slightest hint of blackberry and birch bark but the mud and earth tones dominate. It’s pleasant to drink and has a beautiful reddish color but it’s not all that complex; good to steep throughout a cold day.
Preparation
200 °F / 93 °C
0 min, 15 sec
6 g
4 OZ / 130 ML
