Liu Bao Hei Cha (Guangxi Pu-erh Tea), 2015
Long ago the wise tea master Lao Cha was on a pilgrimage through the mountainous ranges of Guanxi province, China, when he stumbled upon a tired farmer:
— Sensei, do you have something for me that is comforting like a thick rice porridge, yet sweet and robust like coffee that will help me tackle all this work.
— Of course, young one! Let me share with you a woven basket of Liu Bao.
Liu Bao is considered to be the sister of Pu-erh tea. It is originally from Guangxi province in China and is aged using large baskets. This tea dates all the way back to the 1500s when it was one of the highest prized teas in China. The production of Liu Bao involves wet piling, the same method that was later on adapted to create Ripe Pu-erh.
Unlike Pu-erh tea which is post-fermented, Liu Bao Hei Cha is only semi-fermented which influences its unique nutty and earthy taste that is like no other. If you are into the aged qualities of a nice Ripe Pu-erh we recommend trying a Liu Bao!
A common preparation method is bringing the tea leaves up to a boil in a pot, then letting them steep while cooling. The hot temperature doesn’t harm the tea or extract any bitterness, instead, this method only enhances the tea’s nutritional value. Liu Bao is a very easy tea to brew and can be both cooked and steeped as usual.
212℉ / 100℃
6g Rinse. Then 10sec + 5-10sec for each subsequent infusion
We Also Recommend
Dark Forest Herbal Tea
A delicious mix of hibiscus, apple, grapes and peppermint
Dark Oolong Tea Sample Pack
Dark oolongs typically undergo a longer roast compared to light oolongs and are known for their rich, toasty flavors. When drinking a dark oolong, the palate will be greeted with a strong sensation similar to that of drinking dark liquor, and slowly mellowed out by the long-lasting honey-sweetness.
Double Walled Glass Teacup
This 50ml clear glass teacup is great for enjoying the color of the tea, while the double walls protect your hands from the heat.