Liu Bao Cha

This aged Liu Bao dark tea presents a deeply earthy and woody profile, characteristic of its fermentation. Expect rich, comforting notes with hints of sweetness and a smooth, mellow finish that speaks. It leans earthy, woody and sweet.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Guangxi, China. This batch is from the 2009 harvest.