Teas We Like : By and for Tea Lovers
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Of course! There is a picture on our site: https://teaswelike.com/product/malaysia ... on-liubao/
Light fermentation or no fermentation? I thought "sheng" in the context of heicha usually referred to teas that had underwent shorter/less intense fermentation. So not quite the same as sheng puer. From my own (limited) experience, the raw liubaos I've had has still tasted like they have undergone some fermentation. Not to say that this couldn't be different.Teas We Like wrote: ↑Mon Sep 28, 2020 7:50 pmOf course! "Raw" liubao does not go through the pile fermentation process that "ripe" liubao goes through, and it's left to get mellower through aging. Thanks for asking!StoneLadle wrote: ↑Mon Sep 28, 2020 7:42 pmTeas We Like could you elaborate more on what is meant by "raw" Liu Bao ?
I also wonder what you mean by referring to this as "traditional" processing. The description of the tea makes it seem like fermented LB is a recent trend.
- StoneLadle
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The used leaves as posted in the link by @vuanguyen shows a combination of raw looking leaves and cooked leaves.
I just drank a 2017 wild tree Liu Bao with the same used leaf profile.
I just drank a 2017 wild tree Liu Bao with the same used leaf profile.
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Hi! This Liubao did not undergo any wodui. It was steamed and pressed into 40kg baskets. Wodui with spraying the leaves for extra moisture was introduced for liubao processing in the second half of the 20th century. So it is not a "recent trend", but it is relatively newer than the processing without wodui.Balthazar wrote: ↑Tue Sep 29, 2020 12:31 am
Light fermentation or no fermentation? I thought "sheng" in the context of heicha usually referred to teas that had underwent shorter/less intense fermentation. So not quite the same as sheng puer. From my own (limited) experience, the raw liubaos I've had has still tasted like they have undergone some fermentation. Not to say that this couldn't be different.
I also wonder what you mean by referring to this as "traditional" processing. The description of the tea makes it seem like fermented LB is a recent trend.
in this Malaysian commission Liu Bao, there are no cooked leaves, but it is a very large basket, so leaves in different parts of the basket (close to the surface vs the core) can age a bit differently.StoneLadle wrote: ↑Tue Sep 29, 2020 2:26 amThe used leaves as posted in the link by vuanguyen shows a combination of raw looking leaves and cooked leaves.
I just drank a 2017 wild tree Liu Bao with the same used leaf profile.
I was also thinking of the other "duis", such as duimen (堆闷), judui (焗堆) and oudui (沤堆). But it may not be accurate to refer to these as "fermentation methods" as such ("fajiao" seems to be used more broadly in Chinese than "fermentation" in English).Teas We Like wrote: ↑Tue Sep 29, 2020 12:25 pmHi! This Liubao did not undergo any wodui. It was steamed and pressed into 40kg baskets. Wodui with spraying the leaves for extra moisture was introduced for liubao processing in the second half of the 20th century. So it is not a "recent trend", but it is relatively newer than the processing without wodui.
In any case, looks like an interesting tea. I don't think I've had any liubao that didn't undergo at least some wodui!
It's a shame Chunghwa Post doesn't seem to have any plans to open shipping to my destination anytime soon
- Teas We Like
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- Teas We Like
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Time to do some tests with the Qing Shui Ni pot with stone ground clay...
Where is the like buttonTeas We Like wrote: ↑Sat Oct 03, 2020 2:47 pmTime to do some tests with the Qing Shui Ni pot with stone ground clay...
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Super nice!
Would love to hear how does it make tea compare with 60-70s F1 QSN.
Teas We Like wrote: ↑Sat Oct 03, 2020 2:47 pmTime to do some tests with the Qing Shui Ni pot with stone ground clay...
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Based on my tests so far is comparing very well, it is slightly less muting. In terms of clay texture and color it is a bit more similar to a ROC flat julunzhu I have.Tor wrote: ↑Sun Oct 04, 2020 12:04 amWould love to hear how does it make tea compare with 60-70s F1 QSN.Teas We Like wrote: ↑Sat Oct 03, 2020 2:47 pmTime to do some tests with the Qing Shui Ni pot with stone ground clay...
If I may ask, do you plan to have other sizes, clay types and/or styles later on?Teas We Like wrote: ↑Wed Sep 23, 2020 9:11 pmWe have added new modern Yixings to the site. We are excited about these!
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Pushing my luck a bit, do you have some hints as to what you are thinking about?