Liu Bao is a traditional fermented dark tea (hei cha) from Wuzhou in Guangxi. Like ripe pu-erh it goes through a slow fermentation, then it is aged; this one is labeled as about five years aged. It brews a deep red, smooth cup with woody, earthy notes, a hint of betel nut and a clean, sweet aftertaste, and it is gentle on the stomach.
Gaiwan: 6–7 g per 100 ml, water at 100 °C (212 °F), quick rinse, then 10–15 seconds, adding 5–10 seconds each round; 8–10 infusions.
Mug: 3–4 g in 300 ml of boiling water for 3–4 minutes; resteep 2–3 times.
Ingredients: Dark tea (fermented). Storage: Keep sealed, cool and dry, away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Wuzhou, Guangxi, China (as labeled by the supplier)
- Type: Dark tea (hei cha), aged
- Net weight: 250 g
- Packaging: Kraft bag
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
