This is actually not Puerh but Liu Bao, which is the Hei Cha that served as the inspiration for shou puerh processing in Yunnan when they began experimenting with wet piling and fermenting puerh in the 70’s.
25017 is the recipe number for this traditional medium level fermented Liu Bao tea from the oldest producer in Guangxi (Three Cranes / Wuzhou Tea Factory). Much like ripe pu-erh tea, liu bao is wet piled for for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome. The 25017 is wet piled for around 30 days, which is typical for classical Liu Bao. The result is a liu bao with some bitter, sweet, chocolate and betel nut flavors. It’s got an obvious “chen xiang” (old taste) due to classic style processing and 6 years in hot and humid Wuzhou storage condition. The wet storage conditions in Wuzhou have aged this tea quickly, but nicely.
Origin: Wuzhou, Guangxi, China
Harvest: Spring, 2012
Color of liquor: bright red
Aroma: dry, earthy, wood, camphor, dark chocolate, whole-grain rice
Flavor: thick, creamy, nutty, almonds, betel nut, carob, camphor
Temperature: 100º c
Steeping Time: 1,5min; 1,5min; 2,5min…