2013 Traditional Raw Liubao Buyi Village

Tea type
Dark/heicha Tea
Ingredients
Not available
Flavors
Barnyard, Bitter, Brine, Butter, Dried Fruit, Grass, Hay, Herbaceous, Malt, Nutmeg, Olives, Savory, Seaweed, Smooth, White Pepper, Alkaline, Baby Powder, Bittersweet, Blueberry, Cacao, Creamy, Dates, Drying, Floral, Grilled Food, Lavender, Mineral, Nutty, Petrichor, Pumpkin Seed, Seashell, Spicy, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 0 min, 45 sec 5 g 7 oz / 200 ml

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2 Tasting Notes View all

  • “The second of four from derk from White Antlers… thank you again. <3 This dry leaf smelled fruitier than the Hei Shi leaves, but the steamed leaf was immediately savory and herbaceous, briny and...” Read full tasting note
  • “Alkaline and creamy, subtly betel nut spicy. Hay bale and raw pumpkin seed flavor with touches of dried black olive, dates, smoked meat and cacao. Comfortable drying and tongue-tingling then...” Read full tasting note
    95

From Chawangshop

We visited Liubao village and Shizhai this summer and bought some great 2013 spring harvest raw liubao. These raw liubao came from famous village where the traditional tea making techniques are still mainly used.

2013 spring harvest raw liubao is extremly rare and limited in quantity in the market. Raw liubao material is like raw Yunnan maocha. This tea can not call liubao without several years of aging. But you can drink it now and study what is the taste of highest grade liubao material.

From one of the four famous liubao tea mountains. These moutains are often shrouded by the clouds and mists that carry the fresh air from forests and rivers.

Buyi village: Nice rolled and selected. This tea was made in very small quantity by a local liubao maker and seller. Deep dark green leaves have pleasant aroma. Tea is full in mouth and sweet with dry fruit and dark chocolate tones.

About Chawangshop View company

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2 Tasting Notes

389 tasting notes

The second of four from derk from White Antlers… thank you again. <3

This dry leaf smelled fruitier than the Hei Shi leaves, but the steamed leaf was immediately savory and herbaceous, briny and seaweedy.

The transformations these leaves made… oy. Broth the first: nutmeg (not quite betel?), malt. Broth the second: oop, nope — this is not sweet at all. Like a buttery olive, like mild white pepper — barnyard and hay. Smooth mouthfeel, saliva producing… much more warming than the Hei Shi sample.

Here I stop and wonder: this is delicious and a journey, but would I ever crave it, chase it? I feel bad that I don’t think so. :/

Third steep, now there’s some bitter that hits on the back roof of my mouth, while everywhere else is ridiculously smooth to the point of luxurious. Indistinct hay and grasses. But then zip zop, later steeps become drying to the point of numbing, I start buzzing, I feel like I need food to tamp this down… but am distinctly not hungry.

Woo, a ride.

Flavors: Barnyard, Bitter, Brine, Butter, Dried Fruit, Grass, Hay, Herbaceous, Malt, Nutmeg, Olives, Savory, Seaweed, Smooth, White Pepper

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95
1545 tasting notes

Alkaline and creamy, subtly betel nut spicy. Hay bale and raw pumpkin seed flavor with touches of dried black olive, dates, smoked meat and cacao. Comfortable drying and tongue-tingling then playful numbing sensation. A purple-blue floral bitter aftertaste rises from the throat and sticks to the tongue. It feels like exhaling the scent of blueberry skins and violet with the tiniest bit of lavender through the nose. Fairly neutral energy temperature but leans more toward cooling.

Aroma, taste, texture, energy — all working together to create a very comfortable tea!

Thank you, White Antlers <3

Flavors: Alkaline, Baby Powder, Bittersweet, Blueberry, Cacao, Creamy, Dates, Dried Fruit, Drying, Floral, Grilled Food, Hay, Lavender, Mineral, Nutty, Olives, Petrichor, Pumpkin Seed, Seashell, Spicy, Violet

Preparation
Boiling 0 min, 45 sec 5 g 7 OZ / 200 ML
derk

This is an especially nice Liubao :)

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