Valentea
3mo ago
2015 Ginseng Aroma Golden Flower Liu Bao (2015) from MyTeaPal Store
Well it's nice, i prefer this brewing method, it feels more enjoyable Doesn't feel as intense as 2006 ginseng aroma
2015 Ginseng Aroma Golden Flower Liu Bao (2015)
MyTeaPal Store
- Type
- Dark Tea
- Origin
- Cangwu County, Wuzhou, Guangxi Zhuang Autonomous Region, China
- Cultivar
- Cangwu Quntizhong (heirloom variety)
- Elevation
- ~500 m
- Steeping instructions
- 100˚C / 212˚F, Rinse. Gongfu style: 1g : 30ml, 15s for 3 infusions, then increment steeping time by 5 or 10 seconds. Western style: 1g : 80ml, 2min + 1min per infusion Bowl style: 1g : 80ml Boiling: 1g : 200ml, 2min + 1min each time
- Description
- This Ginseng Aroma Golden Flower Liu Bao originates from Cangwu County, Wuzhou, Guangxi, China, and is made from first-grade Cangwu Quntizhong (heirloom variety) material, aged beginning in 2015. The tea was produced using modern Liu Bao processing, combined with cold-water pile fermentation, and then stored under dry-storage conditions in a clean, ventilated, light-avoiding environment. During long-term aging, the tea naturally developed a distinctive ginseng-like aroma similar to American ginseng, alongside a characteristic fungal sweetness. In some pieces, one may observe golden or pale-yellow granular specks, commonly referred to as “golden flowers.” In Liu Bao, these “golden flowers” indicate the presence of beneficial Eurotium species. Their enzymatic activity during aging contributes to smoother texture, deeper sweetness, and a more rounded aged profile. Among dark-tea drinkers, this mushroom-like sweetness is widely regarded as a marker of well-executed aging and positive microbial transformation. The dry leaf is tightly bound, dark brown-black with an oily sheen. The liquor is deep red and bright. Aromatically, it is clean and persistent, combining aged wood tones, ginseng sweetness, and gentle mushroom-like nuances. The palate is rounded, smooth, and softly sweet, with a steady aged resonance and long-lasting huigan. The leaf base is dark brown, evenly structured, tender, and supple.
Shipped in December 2025
Member posts
Matthew
5mo ago
Really pleasant liu bao that tends toward a root vegetable note (ginseng) and turns to more classic liu bao notes as the infusions progress.
2015 Ginseng Aroma Golden Flower Liu Bao (2015) from MyTeaPal Store
Eyes - Dry Leaf: clumped reddish brown leaves with golden flowers Nose - Dry Leaf: super deep betel nut and medicinal (ginseng) aroma Nose - Wet Leaf: ginseng and rutabaga with o… more
- ginseng
- rutabaga
- overtuned soil
- betel nut
Tif Taylor
6mo ago
Sorry, this flavor profile is just too sour for me and not my jam. But fun to try!
2015 Ginseng Aroma Golden Flower Liu Bao (2015) from MyTeaPal Store
Sorry, this flavor profile is just too sour for me and not my jam. But fun to try!
Kurt Johansen
6mo ago
2015 Ginseng Aroma Golden Flower Liu Bao (2015) from MyTeaPal Store
0 TDS distilled water with TeaCurious Original recipe to make 50 TDS water. Weird tea for me. I can't say I really enjoyed the flavor, but it started to grow on me and I enjoyed h… more
- earthy
- decaying wood
- dirt
- mushroom
- wet leaves
- woody
- roast nut
Valentea
7mo ago
2015 Ginseng Aroma Golden Flower Liu Bao (2015) from MyTeaPal Store
The hot leaves are like having my nose on a big decaying tree strmp. This is not gourmet, very natural and organic smell The fragance is clean, and persistent. Much better than t… more
- sweet
- earthy
- decaying wood
- moss
- mushroom
- mineral
- walnut