2014 (2011) Sai Bing Lang Liu Bao Brick by Wuzhou Tea Factory

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I received many Liu Bao samples from Malaysia last year and this one I find really enjoyable.

“Sai Bing Lang” means something like “Excellent Betel Nut Aroma”. Betel Nut aroma is one of the most valuable taste/aroma components of good Liu Bao hei cha. It was made by CNNP China Tea (Wuzhou) co. Ltd. – one of the biggest and most famous producers of Liu Bao. This cake represents “low/medium fermentation style” Liu Bao – it means the initial fermentation was quite smooth.

When you brew Sai Bing Lang you will notice excellent notes of autumn honey, dry wood, incense and well pronounced betel nut aroma. The taste is much more closer to aged sheng pu-erh than to shu puerh. Some pleasant spiciness is present on the palate when you taste this tea.

Texture is vivid, full-bodied and keeps the tongue and throat in pleasant cooling “minty” sensation. Good quality material with smooth fermentation and at least 6 years of Malaysian storage is the key to understand that amazing 400g brick.

Temperature of water and amount of leaves: 100 C 7-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.