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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
EarthyWoodyMushroom
Vendor Notes
This aged Liu Bao offers a deep, comforting character, with prominent earthy and woody notes intertwined with hints of damp forest floor and a subtle, sweet undertone. The infusion is smooth and grounding, providing a rich and mellow experience that speaks of its history.
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About This Tea
What does 2000 (1998) Aged Ye Sheng (Wild) Farmer’s Liu Bao Tea taste like?
This dark from Guangxi, China offers a distinctive drinking experience. This aged Liu Bao offers a deep, comforting character, with prominent earthy and woody notes intertwined with hints of damp forest floor and a subtle, sweet undertone. The infusion is smooth and groun. It sits in the "Earthy" and "Woody" and "Mushroom" flavor families, so expect a cup that leans earthy and woody and mushroom.
How should I brew 2000 (1998) Aged Ye Sheng (Wild) Farmer’s Liu Bao Tea?
Aim for water around 95–100 °C (203–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–20 s steeps (10–20+ infusions) for multiple short steeps — this way you can taste how the flavor evolves. Give the leaves a quick rinse with boiling water before your first real steep — it wakes up the flavors and removes any storage dust.
Where does 2000 (1998) Aged Ye Sheng (Wild) Farmer’s Liu Bao Tea come from?
This dark is grown in Guangxi, China and is made from the Wild cultivar. This particular batch comes from the 1998 harvest.