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.This traditional style Liu Bao was made by the oldest Liu Bao producer in Guangxi (Three Cranes / Wuzhou Tea Factory), where Liu Bao originates from. It consists of Grade 1 (Yiji) and Grade 3 leaves from 2013 harvest and was expertly processed and pressed into the 100 gram tuo style cakes. The tea has been aging 5 years and you won’t find any remaining wo dui or “wet-piling” fermentation flavors. Because of its earthiness and camphor notes, you might find this tea resembles puerh tea. In fact it actually resembles a nicely aged puerh!!!
Origin: Wuzhou, Guangxi, China
Harvest: Spring, 2013
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…