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

Tea type
Tea
Ingredients
Not available
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, Black Pepper, Overripe Cherries
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 1 min, 0 sec 6 g 4 oz / 110 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

5 Images

1 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “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

Company description not available.

2 Tasting Notes

86
247 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

Add a Comment

Please keep things friendly and .

76
192 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

Add a Comment

Please keep things friendly and .