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2008 Liu-an Sun Yi Shun Brand Bamboo Basket Tea

Tea type
Black Tea
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Edit tea info Last updated by Scharp
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  • “This tea was packed in a small bamboo basket. I decided to brew the tea using two separate methods in one full review. The first method is without the bamboo wrapping, and the second is with the...” Read full tasting note
    94
    Scharp 115 tasting notes

From Chawangshop

Liu-an is a post-fermented tea usually compressed into bamboo baskets and aged. The majority of Liu-an is produced in and around Luxi and Rongkou village, Qimen County, Anhui Province, China. Sun Yi Shun is the most famous brand of Liu-an because of its superior production´s quality and it has more than one hundred years history. The tea is from a small leaf variety of Camellia sinensis. The aging process of Liu-an is even more complicated than Liu An Gua Pian. It were baked over a small fire and braized into a small bamboo basket. The process and storage is similar to Pu-erh. It is a kind of Hei Cha. Liu-an is traditionally brewed by gongfu style. Also it is a tradition to brew a piece of the bamboo wrapping with the tea together. Medicinally, dried aged mandarin orange peel is sometimes added to the tea, though this might add unsavory seasoning to unglazed pots, such as yixing teapots. This Liu-an 250gr. pack is plucked spring tea around Guyu (Grain Rain-6th solar term), it tastes like a special green tea that is fermented. The mouthfeel is long, rich and sweet.

Manufacturer : Sun Yi Shun Tea Factory

Grade : Gongjian (Extra)

Production date : 2008

Weight : 250g

About Chawangshop View company

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1 Tasting Note

94
115 tasting notes

This tea was packed in a small bamboo basket. I decided to brew the tea using two separate methods in one full review. The first method is without the bamboo wrapping, and the second is with the bamboo wrapping. It will be interesting to see the differences between the two.

Leaf Quality:
As I opened the top bamboo basket, I was welcomed to a sweet fragrance. The short, dark tea leaves were mostly caked lightly together, however a few on the top were loose. The brewed leaves smelled sweet, chocolaty, and a bit woody. The leaves softened up quite a bit, and some revealed themselves to be a dark brown rather than black.

Brewed Tea:
Without Bamboo Wrapping
The brew was a reddish brown, and completely clear; it smelled sweet and mossy. The flavor was sweet, floral, woody, and very smooth.
Second Steeping
This steeping was sweeter than the first. There was an aftertaste similar to a nutty honey. It was lightly floral, and remained woody through the finish.
Third Steeping
The color of this brew was much lighter than the first. The nuttiness had increased from previous brews. A sweet smoky flavor had also developed in the aftertaste.

With Bamboo Wrapping
The complexion was much the same as the brew without bamboo wrapping. The flavor difference was apparent immediately upon sipping. The tea was sweeter, smoky, woody, and just as smooth. The aftertaste was more noticeable, and tasted the same.
Second Steeping
This steeping was sweeter than the first, paralleling the brew without wrapping. Though the separate methods result in similar qualities of flavor and aroma, they produce different combinations of each. The different combinations of flavor and aroma made this steeping of the bamboo wrapping-infused tea more full bodied and concrete than the other. It tasted woody, sweet, and a bit smoky, but also a bit grassy and nutty in the finish. This steeping had more character.
Third Steeping
I noticed a bit of earthiness in this brew. Perhaps it was the mossy and woody qualities mixing together more. There was a definite nutty aftertaste which lasted quite long.

This tea was very smooth, woody, nutty, and sweet throughout both methods. I prefer to enjoy the tea with the wrapping.

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