2014 Three Cranes 45007 Recipe Traditional Liu Bao Hei Cha of Guangxi

Tea type
Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Black Currant, Wet Wood, Bamboo, Creamy, Red Wine, Thick, Tobacco, Wood, Chicken Soup, Coffee, Dark Wood, Herbs, Meat, Medicinal, Nutty, Pleasantly Sour, Plums, Roasted Chicken, Smoke, Smooth, Black Pepper, Overripe Cherries
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 3 min, 15 sec 6 g 5 oz / 161 ml

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4 Tasting Notes View all

  • “SIPDOWN Decided to try my new gaiwan from Tangpin (thank you Mastress Alita). Based on tasting notes, I have tried this tea only once since I have received it from derk — thank you as well! And...” Read full tasting note
    72
  • “I only got 3 strong steeps out of this but what was there was so good. This isn’t going to be just anybody’s cup due to heicha being, well, fermented and the taste rather medicinal but it’s a...” Read full tasting note
    86
  • “Nice mix of different aromas, I can smell black pepper, bay leaves, nuts (especially in the dry leaves), overripe plums and cherries and red wine. Overall it’s quite a sweet smell though....” Read full tasting note
    76

From Yunnan Sourcing

45007 is the recipe number for this traditional medium level fermented Liu Bao tea from the oldest producer of Liu Bao in Guangxi (Three Cranes / Wuzhou Tea Factory). Much like ripe pu-erh tea, liu bao is wet piled for for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome. The 45007 is wet piled for about 24 days and still retains some of it’s “green” character. The result is a liu bao with only slight bitter, chocolate and betel nut flavors. Very smooth and lubricating, never harsh and with a sweet aftertaste.

This has been stored in 42 kilogram baskets since 2014 in Wuzhou (Guangxi). The wet storage conditions there have fast aged this tea, but at the same time the tea is not funky or moldy.

About Yunnan Sourcing View company

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4 Tasting Notes

72
823 tasting notes

SIPDOWN

Decided to try my new gaiwan from Tangpin (thank you Mastress Alita). Based on tasting notes, I have tried this tea only once since I have received it from derk — thank you as well! And back then I tried it grandpa. Used 5 grams.

For photo of my new gaiwan (and my whole brewing set), see here: https://flic.kr/p/2k8TCH6 The tea towel beneath was a gift from them.

My new gaiwan should have 125 ml volume, which is higher than previous one. Morerover, it is bit better in design set to my tea cup, than brown one, don’t you think?

I made quick rinse, and wet leaves aroma was black currant (I am only one?), woody, bamboo, not much of nutty. Rinse is mellow and quite strong, but can’t pick up any notes now. Maybe hints of tobacco. A little sweetness.

20 seconds
It is quite strong brew, it kinda surprised me. Creamy though, I get the bay leaf, woody (but not strongly), thick. And enjoyable!

40 seconds
Another strong, thick, but creamy steep. More on woody note, bit tart, but honestly I don’t get any nutty flavours.

60 seconds
Gets bit on bitter side, but I don’t mind. Dry red wine note as well.

80 seconds
It is weak already, I think it doesn’t work well making many steeps. It’s not bad tea, but needs only few steeps. This steep tastes like a bit bland shu, woody, and that’s all.

I have to say, gaiwan came just in time, as I am almost without the empty tea bags which I have been using for loose leaf. And they aren’t available in a shop I was buying them for quite cheap :( I hope they will get restocked soon! I don’t want to place another order somewhere to have it delivered.

Raising a rate from 66 to 72

Flavors: Bamboo, Black Currant, Creamy, Red Wine, Thick, Tobacco, Wood

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 4 OZ / 125 ML
gmathis

That is a beautiful tea set!

Mastress Alita

I got a tea towel too! Are you liking your gaiwan? I’ve kinda been avoiding getting one because last time I tried one it just killed my fingers so badly, so now I brew in a tiny little pumpkin-shaped teapot I got from Tangpin. I have really been enjoying it!

Martin Bednář

Thank you gmathis!
Mastress Alita I find it quite firm and it’s well insulated so fingers don’t burn at all! I think it is quite thick ceramic. Pour is great as well, but truth is I have quite wide cup, hah! The tea towel looks great and at least I don’t have to care about spilling the water or tea when brewing :) It can leave quite bad marks on the tables!

Roswell Strange

That set is stunning Martin!! I hope you enjoy brewing with it :)

Martin Bednář

I don’t usually post any photos as you Ros, but when I do… I am glad that you like it! As I wrote to Mastress Alita, it seems really great to use!

White Antlers

Beautiful set, Martin! I hope it encourages you to drink MORE tea. lol

ashmanra

What a beautiful set! May you enjoy many happy cups of tea with it!

Martin Bednář

Thank you White Antlers and ashmanra :)

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86
741 tasting notes

I only got 3 strong steeps out of this but what was there was so good. This isn’t going to be just anybody’s cup due to heicha being, well, fermented and the taste rather medicinal but it’s a woody, nutty and herbal medicinal as opposed to fruit.

Gone gaiwan. 6g, 100mL, 205F, 10s rinse followed by 7 steeps at 20/25/30/45s and 1/2/4m. I’ll try boiling the spent leaf and see what happens. Edit: oily, woody, nutty and tart

The dry leaf smelled of light fermentation, wood, smoke, meat and roasted bamboo. Warming and rinsing brought out additions of bay leaf, a strong savory note that reminded me of ginseng chicken soup and cigar shop. There was also that betel nut note mentioned in Yunnan Sourcing’s description. I’ve never had betel nut, only the leaf, but the taste seems like it might be similar.

The dark liquor was surprisingly thick and creamy-oily in those first several steeps. It seemed to slide over the center of my tongue and then curtain down the sides. It was also a tad numbing like Togo mentioned. Neat texture for sure. The aroma was quite savory with pleasant fermentation and betel nut? I could also taste the betel nut in the alkaline brew along with bay leaf, bamboo, some very slight fruity medicine, and tartness like red plum skin or a light dry red wine. There was a pleasant coffee-like taste/bitterness that added to the experience.

If there ever was a winter time black tea to have in the evening, this is it. I’ll probably purchase more of this since it’s so dang cheap at $6/100g. Thanks for the sample Togo, wherever you are!

Flavors: Bamboo, Bitter, Black Currant, Chicken Soup, Coffee, Creamy, Dark Wood, Herbs, Meat, Medicinal, Nutty, Pleasantly Sour, Plums, Red Wine, Roasted Chicken, Smoke, Smooth, Tobacco

Preparation
205 °F / 96 °C 6 g 3 OZ / 100 ML

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76
556 tasting notes

Nice mix of different aromas, I can smell black pepper, bay leaves, nuts (especially in the dry leaves), overripe plums and cherries and red wine. Overall it’s quite a sweet smell though. Taste-wise, it’s more savoury and very nutty. Much more than most ripe pu-erh’s I have had. There is also some light coffee bitterness and medicinal note in the taste. The mouthfeel is creamy, effeverscent and a little bit numbing with a touch of dryness in the finish.

One can play around with the steeping times a lot for this one. I often like to push them long, which gives a less sweet and more coffee like character to the brew. I found this tea to be a great value, very suitable for daily drinking.

Flavors: Black Pepper, Coffee, Creamy, Medicinal, Nutty, Overripe Cherries, Plums, Red Wine

Preparation
205 °F / 96 °C 1 min, 0 sec 6 g 4 OZ / 120 ML

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