Help identifying a black tea

Space Cowboy wrote:
> In a previous discussion Seb said Áù±¤ LiuBao is from Guangxi and
> Áù°² LiuAn is from Anhui and both come in basket form.

Recently got 2000 Liu Bao Beeng Cha from Seb(jingteashop) in cake form.

Thanks, Danny. From your explanation I assume a LiuAn taste like
LiuBao if it came from Guangxi and uses the same varietal. My
fermented LiuAn from Anhui and Guangxi don't remind me of fermented
Puer in the slightest. I find of them agreeable in a more oxidized
sense. In another thread LiuAn seems to go downhill as it ages.

Jim

samarkand wrote:
> "Space Cowboy" <netstuff@ix.netcom.com> wrote in message
> news:1152887733.847342.304760@s13g2000cwa. o...
> In a previous discussion Seb said Áù±¤ LiuBao is from Guangxi and
> Áù°² LiuAn is from Anhui and both come in basket form.
....
> Liu Bao is from Guangxi. Liu An is from Anhui, and in the recent years from
> Guangxi as well.
....
> In the recent years Guangxi factories adapted the methods from Anhui and
> produced their own Liu An tea.
>
> Danny

$5/500g/basket.

Jim

teaismudm wrote:
> I would also suggest Liu An ... if you had a chinese supermarket
> anywhere near you you might easily find some too (with all this
> admittedly useful and interesting talk about Guangxi etc we wouldn't
> want you to get the wrong idea - it's not special or rare)
>
> Im Mr Teas

Depending on the leaf used, this might happen, though I have not come across
it.

Basically, Liu An is a green tea turned black, so it might be expected that
it will oxidize and lose its flavours faster.

I forgot to add that Liu Bao is nutty of the betel nut taste, while Liu An
is more like soy bean, pea sort of nutty...

Danny

"Space Cowboy" <netstuff@ix.netcom.com> wrote in message
news:1152968441.158719.298250@m79g2000cwm. o...
Thanks, Danny. From your explanation I assume a LiuAn taste like
LiuBao if it came from Guangxi and uses the same varietal. My
fermented LiuAn from Anhui and Guangxi don't remind me of fermented
Puer in the slightest. I find of them agreeable in a more oxidized
sense. In another thread LiuAn seems to go downhill as it ages.

Jim

samarkand wrote:
> "Space Cowboy" <netstuff@ix.netcom.com> wrote in message
> news:1152887733.847342.304760@s13g2000cwa. o...
> In a previous discussion Seb said Áù±¤ LiuBao is from Guangxi and
> Áù°² LiuAn is from Anhui and both come in basket form.
....
> Liu Bao is from Guangxi. Liu An is from Anhui, and in the recent years
> from
> Guangxi as well.
....
> In the recent years Guangxi factories adapted the methods from Anhui and
> produced their own Liu An tea.
>
> Danny

You haven't said. What are the color of the LiuBao spent leaves when
brewed? My one known LiuAn from Anhui are green. My other LiuAn
probably from Guangxi are black. I myself am too nutty to know if
there is a difference in like taste besides the sweetness. I need to
get some LiuBao and go from there. Besides LiuAn has anybody seen
LiuBao in Chinatown?

xièxiè,
Jim

samarkand wrote:
> Depending on the leaf used, this might happen, though I have not come across
> it.
>
> Basically, Liu An is a green tea turned black, so it might be expected that
> it will oxidize and lose its flavours faster.
>
> I forgot to add that Liu Bao is nutty of the betel nut taste, while Liu An
> is more like soy bean, pea sort of nutty...
>
> Danny
>
> "Space Cowboy" <netstuff@ix.netcom.com> wrote in message
> news:1152968441.158719.298250@m79g2000cwm. o...
> Thanks, Danny. From your explanation I assume a LiuAn taste like
> LiuBao if it came from Guangxi and uses the same varietal. My
> fermented LiuAn from Anhui and Guangxi don't remind me of fermented
> Puer in the slightest. I find of them agreeable in a more oxidized
> sense. In another thread LiuAn seems to go downhill as it ages.
>
> Jim
>
> samarkand wrote:
> > "Space Cowboy" <netstuff@ix.netcom.com> wrote in message
> > news:1152887733.847342.304760@s13g2000cwa. o...
> > In a previous discussion Seb said Áù±¤ LiuBao is from Guangxi and
> > Áù°² LiuAn is from Anhui and both come in basket form.
> ...
> > Liu Bao is from Guangxi. Liu An is from Anhui, and in the recent years
> > from
> > Guangxi as well.
> ...
> > In the recent years Guangxi factories adapted the methods from Anhui and
> > produced their own Liu An tea.
> >
> > Danny

Thanks for the input!

I went there again, but, unfortunately, the owner could not fully
understand what I was asking. Apparently, the tea is from Taiwan, and
by 'true black tea', he meant that it is not red tea.

I'm confused now. Black tea from Taiwan? I thought Taiwan produced
mainly Oolong. :P

--k

If the leaves of the Liu An is green, it might be that the tea is still a
young buck.

Liu An leaves are dark amber to brown, like a raw aged pu'er.

Liu Bao leaves are similar to that of cooked pu'er, most of the times they
don't expand or unfurl.

Danny

"Space Cowboy" <netstuff@ix.netcom.com> wrote in message
news:1152976014.753038.31410@m79g2000cwm. ...
You haven't said. What are the color of the LiuBao spent leaves when
brewed? My one known LiuAn from Anhui are green. My other LiuAn
probably from Guangxi are black. I myself am too nutty to know if
there is a difference in like taste besides the sweetness. I need to
get some LiuBao and go from there. Besides LiuAn has anybody seen
LiuBao in Chinatown?

xièxiè,
Jim

Anything is possible.

:")

Danny

"Konrad Scorciapino" <scorciapino@> wrote in message
news:1152977946.148980.213740@p79g2000cwp. o...
> Thanks for the input!
>
> I went there again, but, unfortunately, the owner could not fully
> understand what I was asking. Apparently, the tea is from Taiwan, and
> by 'true black tea', he meant that it is not red tea.
>
> I'm confused now. Black tea from Taiwan? I thought Taiwan produced
> mainly Oolong. :P
>
> --k
>

Michael Plant wrote:
> oleg shteynbuktt_tg.21213$ci.1610@news-wrt-01.rdc-nyc.7/15/06
> 00:49oshteynbuk@nyc.
>
>
>>Space Cowboy wrote:
>>
>>>In a previous discussion Seb said ?? LiuBao is from Guangxi and
>>>?? LiuAn is from Anhui and both come in basket form.
>>
>>Recently got 2000 Liu Bao Beeng Cha from Seb(jingteashop) in cake form.
>
>
> Oleg,
> How's it taste? Better yet, bring it along if you
> see what I mean. (Thought those little buggers
> came in baskets, not beengs.) Bodaboing! Hasta
> mañana.
> Michael
>

Liu Bao taste has some similarity to cooked puerh at least when i first
tasted it and thought that it is some sort of cooked puerh especially
now when factories get very creative with blends. Taste is very
different from Liu An. I like both of them but Liu An a little bit more.
I will bring it tomorrow; hope that you will write a better description.

Oleg

samarkand wrote:
> Anything is possible.
>
> :")
>
> Danny

Hmm, but from Taiwan?

>From what I have researched, only the 'Fu Cha Ju' Pu-erh factory is
from there. Maybe I should start sampling their teas? :)

--k