Black Summit - 1998 Shu Liu Bao
Despite what one might believe when searching for tea in China, finding good tea can prove to be more difficult than one would expect. Nowhere is this better reflected than in the search for aged tea. It is often impossible to go directly to the farmer, so unless a trusted source is gracious enough to offer you a connection, you must instead venture out to the sprawling tea markets and shops in various cities to try your luck.
There you will find shops aplenty and for the uninitiated, it may appear to be heaven, but in reality many of these are full of mediocre teas not worth drinking. The two most important factors in determining your success are finding someone that knows the ins and outs of the teas they are selling and making sure they have a good palate.
Such was the case in finding this tea, which we picked up from our friend Zhu Mian in Guangzhou. A true believer in the benefits of liu bao, he claims that he was brought back to health by drinking this tea every day. He was so moved by its healing properties, that it inspired him to quit his job in 2007 and open a tea shop that exclusively sells Liu Bao tea. Having bought teas from him over the last three years, the range of liu bao he carries is impressive and almost always amazing.
Black Summit is the poster child for all the complexity that liu bao has to offer. Made in the late 90s, this tea has notes of betel nut, olive tapanade and Vegemite. It sits in the body nicely and provides a clarity and balance well suited for one looking to start the day, or for that afternoon pick me up.
Location - Heishi Dong, Cangwu County, Wuzhou Prefecture, Guangxi Z.A.R., China
Process - Force Fermented (Shu)
Storage - Dry storage in Guangzhou.
Harvest Time - 1998
BREWING INSTRUCTIONS
- Gong Fu - This tea works great in both porcelain and semi porous vessels. Since it is a large leaf, we recommend filling half of the vessel with dry leaf. Works wonderfully in grandpa style too.
- Western - Use 1 heaping teaspoon per 8 oz of water. Add 212F water and steep for 4-6 minutes. Can be re-steeped a second time, adding 2-3 minutes to the original steep time.