Liubao Mi Zhuan 2009 brick hei cha

Liubao Mi Zhuan 2009

Hei Cha (fermented)

 

Origin: Wuzhou Tea Factory, Liubao Town, Cangwu County, Guangxi Province, China

 

NO LONGER FOR SALE
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This Three Cranes Brand Liubao was pressed in 2009 from broken leaves and buds that were harvested from 2006 – 2008. The bricks were released for sale in 2011. The wrapper is mis-printed with the 2011 date – it should be the 2009 date.

The broken leaves yield a stronger taste and a darker color in the cup. Nevertheless, the the aroma is pleasant and the taste is strong, thick and nutty with a sweet aftertaste. This is a great choice for an everyday, all day drinking Liubao. It should be ideal for long term aging, too.

 

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Harvesting Season:

2006-2008 Late Spring Pluck
Pressed in 2009

Steeping Instructions:

Note on Steeping Hei Cha:

 

Liubao is traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Western-style steeping in a medium-large sized teapot 25-32 ounces:

 

Use 2 teaspoons (3 grams) of tea per 6 oz water
Use water that is 200°F- 210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 3-4 minutes
Re-steep this leaf 1-2 additional times

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 4 teaspoons (6 grams) of tea per 6 oz water
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 25 seconds
Increase the steeping time an additional 5-10 seconds with each re-steep
Re-steep this leaf 4-6 times or more

 

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