Liu Bao Cha

This aged Liu Bao boasts a clean, earthy foundation layered with a distinct herbal complexity and subtle notes from its 'golden flower' fermentation. Expect a mellow yet profound liquor with a lingeri. It leans earthy, woody and herbal.

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.