2015 Three Cranes 55015 Recipe Liu Bao Hei Cha of Guangxi

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Edit tea info Last updated by eastkyteaguy
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  • “Flavor profile is dominated by savory notes that hint at sweetness, but never quite get there. Primary flavors of carob, raw hazelnut, and peanut skins. Persistent slight nutty bitterness chased...” Read full tasting note

From Yunnan Sourcing

55015 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 55015 is wet piled for about 25 days, which is little less time than a classical liu bao (29 days). The result is a liu bao with a very slight green character. It reminds me of a slightly of aged raw pu-erh, having both thick mouth-feel and excellent long-lasting hui gan. It’s overall feeling is clean, vibrant, with a thick body. Since it’s been aged in Wuzhou for less than 2 years this Liu Bao has very little wet storage character. It’s an interesting experience especially when compared to the older and slightly wet stored 25017.

15kg per basket.

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1 Tasting Note

167 tasting notes

Flavor profile is dominated by savory notes that hint at sweetness, but never quite get there. Primary flavors of carob, raw hazelnut, and peanut skins. Persistent slight nutty bitterness chased by carob savory and half-hearted sweetness.

There is a little whisper of dried date in there, along with coffee grounds and maybe even hints of bread pudding.

Can’t say that I recommend this one, but probably worth exploring if you are into liu bao.

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