The tea leaf color is black with brown with natural white frost. It is uniform, rigid, and contains stalks complimenting the natural feel and dry aroma, while lending a nice wood sweetness. The Chen aroma is present with clean storage and no strange odor.
Use a raw ore Zisha pot with high temperature boiled water.Give the tea two swift rinses and notice the rich betel nut aroma as the leaf unfurls, it is calming and pleasant.
With first taste you can instantly distinguish the old tea character versus modern tea. It offers a unique warmth, delicate taste and sweetness applicable to the traditional craft aged tea. Smell the empty cup as you finish - a soft smoke and fruit aroma lingers andinvites you to begin another cup.
After the third subsequent steeping, the betel nut rhyme is vivid and pleasant, giving way to greater pure wood aroma - there is now depth to the fragrance. The tea soup is sweeter, softer and mellow. The body is warmer and more comfortable.
More about this tea:
We were very excited to have the chance to obtain this aged liu bao tea as it has been very difficult to find the older tea in recent years. Prior to its arrival here in April 2020, it has been naturally stored in Cangwu County since the 80s. We named this tea Bin Zhi Ru Gui (槟至如归) as it induces a state of nostalgia - returning home to Ipoh and drinking old tea with friends and family. This tea is produced of wild leaves and made in the old way using raw tea and aged with natural storage, now considered to have become chen cha 陈茶(old tea). The soup is rich, thick and extends a very nice betel nut aroma with woody taste.