In this article, you have an overview of the best teas of 2020. All the teas on this list have affected me in any way so I really enjoyed drinking them.
The 5501 Nanyang Story Zhong Cha Liu Bao is quite young, but it has great potential. Creamy flavours of camphor and mossy forest floor with a certain freshness.
The 2007 Suiyuan Guangxi Liu Bao 0506 from Lao Tea Shop is all about body experience and sitting in front of a fire under a blanket. Really warming tea.
The 2005 Zhong Cha Duoteli Grade 3 Liu Bao is a tea that goes the distance and is there when you need it. Solid tea with a betel nut flavour profile.
It can be tricky to buy Liu bao tea in the West so that is why I made this list of 6 tea shops where you can buy this magnificent dark tea.
The Late 90s Wuzhou Three Cranes Big Leaves Liu Bao is an impressive tea full of camphor. Very warming tea that is perfect for a rainy Autumn day.
The 2011 Zhong Cha Worker’s Special Grade Liu Bao from Lao Tea Shop is an excellent everyday Liu Bao. It has a camphor flavour profile with notes of wood.
The 2014 Zhong Cha 8130 Lao Cang First Grade Liu Bao from Lao Tea Shop is a tea with an interesting flavour combination: camphor and notes of wet forest floor.
The 1999 4 Gold Coins Liu Bao is full of creamy camphor and really goes the distance. This is definitely my favourite Liu Bao right now.
The 2010 Zhong Cha Duoteli 034006 from Lao Tea Shop was a tea full of energy. Flavours were subtle but the energy made sure every atom in my body was vibrating.
Experimenting in Gong Fu Cha is a way to get better tea. I bought a teapot for a particular tea but saw it’s much better to brew a different tea.
Over the course of the last few months, I have been reading and learning more about Liu Bao tea. It’s far less popular than Puerh tea so I really had to look for a good tea shop in Europe.
Nannuoshan’s 2009 Liubao is a tea that doesn’t want to let go. It’s mainly dry wood, but the texture is rich and full-bodied. You just can’t stop drinking.
Moychay’s 2015 Liubao Shu Cha is an excellent daily Liu Bao tea. The early infusions were syrupy, creamy and sweet. Herbal notes were present in all steeps.
