Before reviewing this brick, allow me to outline current trend of Liubao made by COFCO aka CNNP.
According to liubao importers here in Malaysia, COFCO has found it difficult to sell liubao in 42kg baskets format. Tea houses in Malaysia often have to loosen 42kg baskets and sell them as loose tea. Liubao is an economical tea to wash down your fatty lunch or dinner. It’s also very nice tea to drink with ice.
COFCO has in recent years increasing success in selling high grade liubao in 250g format; metal can or paper boxes. Some of the examples are:
The only reason why I dont drink ripe puerh more often is because of the wodui smell; dry or brewed. Lots of folks keep saying ripe puerh can be used after 4–5 years of storage. That is true if they are not bothered by the wodui smell.
It’s ironic that making ripe puerh involves taking more risk but the return is only a fraction of the price of raw puerh.
The storage of ripe puerh has to be excellent if you want excellent stuff. This particular cake has only seen a couple of seasons in Malaysia. …
It’s alright if you have not heard of Man Long mountain. But it’s probably unreasonable for a puerh fan if you have not heard of He Kai village. The mountain sit on both sides of Simao and Menghai county. So depending on which side of the pond you live in, the tea produced is called Man Long in the Simao area while it’s called He Kai in the ‘Banna area. The mountain with fertile soil is home to large areas of old tree gardens and is 1700 meters above sea level. …
I first heard of Guang Bie Lao Zhai some years ago when out of curiosity bought a 2006 cake of this stuff made by Taiwanese tea maker Huang Chuan Fang. My first impression has always been “so close overall to Lao Ban Zhang” but price is very affordable comparatively. And they taste much much better than those 三爬 (literally three climb) 老班章.
Because of the Lao Ban Zhang hype, you find unscrupulous factory presses GBLZ leaves (and to a smaller extend Ban Pen Lao Zhai) and market them as LBZ. …
I drink puerh regularly at home and office. As my work requires me to travel occasionally, I need tea that is non-fussy when it flies across continents with me. Most often, I find An Hua Hei Cha (安化黑茶) to be best travel tea fix. They are easy to brew, last long and impervious to location changes.
It is easy to brew because it taste good grandpa style, it taste good using coffee maker. It last long, as long as 20+ brews over 2 days if the tea is good. In my opinion, due to mandatory fermentation, the range of taste and fragrance of the tea has been quite fixated. …
The factory’s name is a mouthful. So is the tea. On wrapper, the tea is made from old arbor tree material. They are not far off.
An enigma. Absolutely mysterious. Why would Chang Tai create 6 “similar” cakes over 2 years? Are they the first puerh tea company to use the principle of security by obscurity by having unintelligible neifei stamps? Why Cloud’s Tea House call this “successor to 88 Qing Bing”? Even Ulumochi bothers enough to write about this tea twice and nearly 20 forum pages was dedicated to the discussion of this tea.
If there is any tea that can give Chen Yuan Hao’s 2006 Yiwu Zheng Shan a run for their money, this would be it. From what I understand, RCH tea factory used to be a small outfit. It has now 6 footprint around China and they are expanding further. Prices of their new Yiwu tea reflects that they are at the mid market bracket.
What got me really excited was the taste has similar profile to that of CYH’s YWZS, albeit it’s dialed back a little. The CYH will cost 1.5x more than this limited 3800 pieces cake.
Ah made a mistake. Ah truly did. Ah hae nae opened mah eyes wide enough. </Outlander>. I captured this cake in a FB bid. You know, it’s like an un-scratch-able itch when everybody says this cake is good. I’ve read blog, browsed web shop and watched video that praised this cake. I just didn’t take the minute details that the good cake is the one in PAPER TONG, NOT the bamboo tong. I was just too careless, I guess.