2002 Guangxi Wild Liu Bao Hei Cha - 50 gms
if I were prescribing a tea for the ails of the world, this would be one of them. Still considered to be somewhat young for a Liu Bao, one could really begin to appreciate how this tea transforms into something precious over time. Sadly, 30 + year old Liu Bao teas are getting prohibitive in price, but honesty this will do nicely. It is delicious and has a lovely settling effect on the body, mind and spirit that I deeply appreciate.
So let's get into the tea: Dry leaf is grade 3 with large leaves and some stems and has an earthy aroma. Rinsed leaf is earthy with camphor and light vanilla aromas. First infusion is loaded with classic betel nut, clean earth and camphor notes. If you don't know what a betel nut smells or tastes like you will after drinking this tea (think wet, green nut). The soup is smooth in texture and 'wet' , leaving a very slight numbing sensation due to the 'wild' nature of the leaf. Second infusion starts out with betel nut, light camphor and earth notes, then takes a deep dive into bittersweet chocolate, then finishes with a licorice root sweetness on the hui gan, or 'refreshing returning taste'. This tea can be infused many more time with corresponding delight. Makes one's stomach feel good and could be a nice digestive tea that reminds of an Italian Amaro. Very drinkable - we will drink it all if you don't first!