Liu Bao and pu-erh tea, especially shou pu-erh seem similar at first sight. However, there are some differences and those are discussed in this article.
Pu-erh tea has become more popular but why is it so expensive? This article discusses the main reasons why you have to spend quite a bit to buy pu-erh tea.
Pu-erh tea is popular all over the world but some shou pu-erh tastes and smells fishy. This is because trimethylamine is created during artificial fermentation.
The difference between sheng and shou pu-erh is artificial fermentation. Shou pu-erh is artificially fermented during production to speed up the aging process.
The 2012 LTC Da Hong Ying from Vin-Satori is a well-balanced tea with the right intensity. Combination of sweet and bitter that became fruitier towards the end.
The 2018 Rong Pu Ripe from Chen Sheng Hao is a perfect shou puerh for beginners. It has basic but really enjoyable flavours throughout the session.
The 2011 LTC Yong De Da Ye from Vin-Satori is a tea that goes the distance. It’s like taking a walk through a dense forest in late autumn.
The 2007 Aged Aroma Puerh from Yee on Tea is a mix of sheng and shou puerh. Good body sensation with delicious notes of damp earth and camphor towards the end.
The 2001 XY Yiwu Gushu Shu Puerh from Lao Tea Shop is a sweet shou puerh with strong camphor notes in the finish and long-lasting aftertaste.
Tea Joint’s Si Fang Aunt Ming Shu Puerh is a fun tea to discover. It starts out with some edgy notes but becomes really comforting towards the end.
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.
ANMO’s 2005 Master Loo Tea Brick is shou puerh with a woodsy flavour profile. It went from visiting a sawmill to walking through a camphor forest.
ANMO’s 2013 Sunsing Aged Tree Shou Pu-Erh tea is a perfect harmony of wet leaves, mushrooms, cherry wood and a sweet earthiness.
Yunnan Sourcing’s 2013 Yong De Blue Label Ripe Pu-er is a good everyday shou. It starts out earthy with notes of camphor and becomes really sweet.