Aged Liubao

Fully oxidized tea leaves for a robust cup.


Nov 24th, '17, 08:14
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Joined: Dec 17th, '14, 08:28

Aged Liubao

by cuppa » Nov 24th, '17, 08:14

Just have a question about old liubao. How to distinguish by taste if liubao is young ( 1-3 old ) or old (10y+ ) . Any particular notes I should experience to find a difference? I was drinking some liubao which supposed to be 15y old and it tasted like some wet dirt. Not sure if this is the right taste, but seller claimed this was high grade stuff. I didn't buy it because high price anyway.

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Nov 24th, '17, 08:52
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Re: Aged Liubao

by jayinhk » Nov 24th, '17, 08:52

cuppa wrote: Just have a question about old liubao. How to distinguish by taste if liubao is young ( 1-3 old ) or old (10y+ ) . Any particular notes I should experience to find a difference? I was drinking some liubao which supposed to be 15y old and it tasted like some wet dirt. Not sure if this is the right taste, but seller claimed this was high grade stuff. I didn't buy it because high price anyway.
Where did this happen? Old liu bao CAN be very wet tasting because it is traditionally warehoused in basements a la pu erh in HK. If it doesn't taste good at all, though, it might be low grade/spoiled tea/fake.

Nov 25th, '17, 03:40
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Re: Aged Liubao

by cuppa » Nov 25th, '17, 03:40

My friend took me in some tea shop in BJ. I understand the wet storage, but don't understand the age difference in matter of the taste. He gave me 2 teas , I could taste they are different but coudn't say which one is older, simply because I still don't know how old one should taste like.
Thanks for your answer anyway. It seem like people here don't understand liu bao much either , or just not sharing the experience? Is there any other site I can get more info about liu bao? thanks again.

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Nov 25th, '17, 08:07
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Re: Aged Liubao

by nada » Nov 25th, '17, 08:07

It really depends - different factories have different production methods and house styles. These also vary at different periods, so once you gain familiarity with those it helps with judging age. The storage will also have an effect of course too.

At 15 years, the fermentation flavour should be greatly reduced.

Even in Malaysia, lots of people don't understand Liu Bao and mis-selling common. In China it's much more prevalent. High prices, poorly stored tea and exaggeration of the age is very common.

I think my only advice would be to sample, sample, sample - get to know the style of different factories - Wuzhou Tea Factory and Duoteli/Zhongcha in particular - you can forget the others for now at least. Begin with young teas and work your way towards older ones. Try to find vendors you can trust so you have solid examples you can rely on. It's the only way to learn

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Nov 27th, '17, 06:13
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Re: Aged Liubao

by John Sung » Nov 27th, '17, 06:13

nada wrote: It really depends - different factories have different production methods and house styles. These also vary at different periods, so once you gain familiarity with those it helps with judging age. The storage will also have an effect of course too.

At 15 years, the fermentation flavour should be greatly reduced.

Even in Malaysia, lots of people don't understand Liu Bao and mis-selling common. In China it's much more prevalent. High prices, poorly stored tea and exaggeration of the age is very common.

I think my only advice would be to sample, sample, sample - get to know the style of different factories - Wuzhou Tea Factory and Duoteli/Zhongcha in particular - you can forget the others for now at least. Begin with young teas and work your way towards older ones. Try to find vendors you can trust so you have solid examples you can rely on. It's the only way to learn
I don't have much experience in them. What is your recommendation for a start?

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