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Thomas drank 2002 Aged Wild Liu Bao Tea "803" from Guangxi by Yunnan Sourcing

6 tasting notes

Haven’t had this tea since Covid started in March. This tea has definitely changed. Not sure if that is due to how I store the tea, in a plastic bag in a dark basement cupboard, or if drinking different teas has changed my impression of this tea. I don’t think I’ve changed. I’m not getting that grass taste at all as I mentioned in my review. The tea goes straight to a green stem taste. Not really wood, but more of stem. A green stem not a dried stem. I still like the tea which lasts a good number of steeps.

Flavors: Earth, Stems

Preparation

Boiling 0 min, 15 sec

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I’ve been drinking tea for a long long time. Mostly loose leaf as it let me determine how much tea I wanted to brew. I like my tea strong and have been having a hard time accepting that short steeps are a good thing. Just got into gongfu cha style of brewing and am focusing on puer (real stuff not the stuff that I’ve been drinking for 20 years that I thought was puer). I really appreciate the fermented teas, such as shou puer and xei chas.

My ratings… well I don’t think I’ll ever give a tea a 100. If I do give a tea a 100, you won’t be able to buy it as I’ll have gone out and bought all of it before writing the review. LOL. An 85 to me is a tea that I appreciate, has good value, I’d buy again. Anything more than 85 is better tea… anything lower than 85 is well not better tea.

I’m also a scotch drinker and while there are so many similarities one could make between drinking scotch and tea (especially puer) the one big difference I’ve learned is once a 2013 tea is sold out… well you’re not getting anymore. A 10 year old single malt from your favorite distillery will be available just about always.

My tea pet peeve…. all the different spellings for puer. So I’ve given up and am just calling it pu. It’s what I do.

Location

Central Ohio

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