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2017 Guangxi Liu Bao

Hei Cha

Dark Tea from China

Our Liu Bao is rich and full bodied.

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Our Liu Bao is rich and full bodied. It is clean and bright with a thick liquor that coats the entire mouth. With distinct earthy and woody notes that have a distinct long sweet finish reminiscent of ripe plum.

Liu Bao has a long history in Chinese tea that can be traced back to as early as Qing Dynasty. Early Chinese immigrants often travelled to Malaysia with a basket of Liu Bao with them to aid in digestion of foreign foods. In the late 1980s when the Chinese government was looking for a way to age pu er, tea specialists studied many dark teas, and found Liu Bao’s processes to be most suitable to accelerate ageing of raw pu er.

Origin: Wuzhou, Guangxi, China

Flavour profile: Ripe | Earth | Sweet Plum

Processing highlights: Less tender leaves, 3 or 4 leaves.

Harvest: 2017

Tea Producer: Zhong Cha (中茶) sourced by Kaishan Mellis (A Leaf Story)

The climate in Guangxi is humid and subtropical. 

Our Liu Bao is smooth, ripe and full flavoured. The liquor has earth and wood flavour that is well-balanced against the fruit notes of ripe plum.

Leaf appearance: Large leaf, sun withered maocha, less tender leaves are used

Aroma: The aroma hints of damp earth, mineral and dried fruit.

Liquor colour: Deep amber “wine-like” liquor

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

When brewing pu er it is recommended that you rinse the leaves a couple of times prior to commencing the first steeping.

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 200mL 100˚C Rinse, 3 min 2-3
Gong Fu Cha 4-6g / 100mL 100˚C Rinse, First brew: 20s Subsequent: 25-50s 6+