Description

2009 “normal” liubao #1

2009 “normal” liubao #1 is a classic high quality liubao.

Part of the “limited all the time selling” selection. So you can order 100g amounts any time of the year.

Origin, processing, trees

The leaf grade is quite small, much smaller than in “normal” liubao #2. It’s not super fermented like four gold coins. It comes from Duoteli liubao factory and was aged in Malaysia

Liu Bao(六堡) is a dark (fermented) tea from Guangxi province, China.

The most important difference in dark tea processing to other teas is the post-fermentation step where the leaves are gathered to big piles and fermented in moist and warm conditions for 1-2 months. This process is caused by microbes in the leaves and should not be confused with the oxidation of black tea. Post fermentation or “wet-piling” is a similar process to decomposing, hence the earthy smell and taste. Also shou (ripe) pu’er is post-fermented but it’s not dried over a pinewood fire or compressed to big baskets like Liu Bao.

Processing steps of Liu Bao

1. Picking
2. Kill-green, stopping the oxidation by frying or steaming
3. Withering over night
4. Rolling
5. Wet-piling
6. Drying over pinewood fire
7. Steaming and compressing to big baskets

Taste, aroma, mouthfeel

Fresh, chinese medicine, some aged, wood basket.

I would say the best thing about the mouthfeel is the freshness and hui gan (minty fresh feeling).

Qi, TCM, my experiences

Description from 2018:
This reminds me of some nice liubao sessions in hot Malaysian climate. This and #2 are my new interesting liubao buddies because they have quite uplifting and strong energy. In my experience usually liubaos tend to be calmer and more harmonizing than uplifting/buzzy.

According to TCM Liu Bao has cooling or warming character depending on the situation.

It has a strong uplifting Qi. I reckon this tea will be a perfect social “lubricant” for semi-casual gong-fu gatherings with friends.

I don’t have a lot of experiences with this tea but it has come a staple in my liubao diet. It’s a sure choice for my Sri Lanka holiday since it’s very hot there and this has a cooling character when it’s really hot.

EDIT 3/2021: The vibrancy has smoothed out to more earthiness. Still a great liubao.

Brewing tips

Works nicely in a teapot (gong-fu or side-handle) but it’s also good boiled or brewed in a thermos.

Availability, price, source info (updated 22.09.2022)

Part of the “limited all the time selling” selection. So you can order 100g amounts any time of the year.

I have a few kilos available.
The price has increased a lot in the last few years. I should be able to keep this price about 1-2 years.

This tea comes from a supplier which is selling only wholesale amounts (10kg+) so I don’t think it makes sense to share their information.