I have been drinking the 2001 Wuzhou Liu Bao 9102 (from Yee On Tea) a lot over the past few weeks but I haven’t written an article about it. That’s why I thought it would be a good idea to sit down and really think about what I’m experiencing when drinking this tea.
2001 Wuzhou Liu Bao 9102
If you are following the blog and my Instagram, you know that I have been discovering and trying different kinds of Liu bao over the last few months. This one got my attention because it’s quite cheap and this store is selling some pretty good puerh tea so I just had to try it. I also bought some other Liu Bao teas, but those will be for next time…
This one is from 2001 and was produced by Wuzhou Tea Factory in Guangxi Province. I don’t have more information than this, but previous sessions showed me that it’s an interesting tea.
- Water 99°C
- 6.7g for a 140ml Duanni teapot
I see smaller and medium-sized leaves with a deep dark brown colour and there are also some stems. The aroma has a strong betel nut to it with a sweet undertone. Once the leaves get wet, I’m also getting a hint of spices.
Infusion 1 (20 sec): it looks thick already, even for the first infusion and it has a dark brown colour. There is a betel nut undertone and this changes into a warming sweetness in the aftertaste. Really good infusion to start the session. The flavours are not that intense during the infusion, but the aftertaste is definitely there.
Infusion 2 (25 sec): the colour is darker and it looks oily. Flavours are more intense during the infusion and the betel nut is getting stronger. I feel there is also a slight creaminess going on that slowly changes into a creamy sweetness in the aftertaste. I’m also getting some wet forest notes.
Infusion 3 (30 sec): now it really looks like coffee. The creaminess has disappeared and I’m getting more hints of camphor in this one. The aftertaste has camphor to it with a slightly sweet edge. Even though it looks really dark, the texture doesn’t feel thick and oily anymore.
Infusion 4 (35 sec): I’m getting camphor notes right from the start. There is a good balance between smoothness and freshness. The camphor carries you through the infusion and stays for a long while in the aftertaste.
Infusion 5 (45 sec): still getting camphor at the start. Towards the end, the sweetness has increased and it slowly fades out. It’s mostly camphor with a sweet touch, which is a really good combination.
Infusion 6 (60 sec): the sweetness has disappeared again and it’s straight-up camphor. This is a really mellow infusion and it’s perfect to relax with.
Infusion 7 (long): more of the same camphor.
I bought this 2001 Wuzhou Liu Bao 9102 around Black Friday but it took a while for it to arrive (due to Belgian customs). I have been drinking it very frequently because it’s so good and really affordable.
It started out with notes of betel nut with a sweet finish and aftertaste. It then changed into a creamy sweetness, ending with notes of camphor. There was a good balance between smoothness and freshness. For me, this is an ideal every day Liu Bao.
If you’re interested in trying it, click here.