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2015 Guangxi Liu Bao

Hei Cha

Dark Tea from China
$15.00

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: 2015

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

The climate in Guangxi is humid and subtropical. 

Our Liu Bao s 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+