What HeiCha are you drinking

[Balthazar]

In the spirit of "posting updated impressions of the same tea", the first session in eight months with the BSX's 2022 "Junzeyuan" QLC today.

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I don't reach for this often for the simple reason that it needs more time. My experience is that these fairly classical QLC recipes in terms of leaf grade and processing need around 4 years polish off their roughest edges and have their biggest milestone after around 8 years.

But as last time, I think this has good promise. Material feels like a big notch up from BSX regular line (and even some of their "special" lines, of which there's been a lot of strange stuff hitting the market recently), energy is good, camphor is waiting to break through the tartness that's currently there.

[Darrel]

Been a while

Drinking 2008 golden flowers shu liu bao from three bears tea. Speaking of which,
Anyone know what happened to them? I believe they were going to open back up in March or April but it didn’t happen.

[pepson]

2011 Shaanxi Jingwei Fu Brick

Nice Fu, sweet and strong

Teaware-Duanni pot, Huaning pottery pitcher and cup.

[Darrel]

2014 Sanhe "0222 - Te Ji" (Special Grade - Liubao Tea)

[LeoFox]

Non fermented fresh liubao maocha.

[Balthazar]

Interesting! Is it one of those "单蒸" liubao teas? I have one such tea from Fengtaixiang on its way (material from 2021-23, pressed this year) which, despite it's (lack of) age, I am looking forward to trying.

[LeoFox]

Interesting! Is it one of those "单蒸" liubao teas? I have one such tea from Fengtaixiang on its way (material from 2021-23, pressed this year) which, despite it's (lack of) age, I am looking forward to trying.

I think thats what it is. Defintely worth trying

[debunix]

Non fermented fresh liubao maocha.

Non-fermented? What is that like? Do say more.

[LeoFox]

Non fermented fresh liubao maocha.

Non-fermented? What is that like? Do say more.

2024 liubao maocha (zero fermentation) - educational sample from #yunnancraft. Some surprises - despite being unaged - no bitterness and low astringency. Not stomach destroying at all. Already, there is some mushroomy taste - but none of the earthy, heavy mustiness from basement aged. Deep steepings are slightly nutty like typical pan fried greens. Quite smooth too.

[debunix]

Fascinating!

[Darrel]

Enjoying 2020 CNNP liu bao cha. 1st grade. Wuzhou, Guangxi.

[Darrel]

2014 Sanhe Chen Nian Bing Liu Bao. Perfect for this cold afternoon.

[Darrel]

Happy thanksgiving everyone. Enjoying hill town aged Liu bao 2011 from legend of tea this morning.