Liu Bao Cha

This dark from Guangxi, China offers a distinctive drinking experience. This aged Liu Bao presents a deep, rich infusion with profound earthy and woody characteristics, complemented by a subtle, lingering sweetness. Notes of aged wood and damp forest floor intermingle, cr. It sits in the "Earthy" and "Woody" and "Sweet" flavor families, so expect a cup that leans earthy and woody and sweet.

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.

This dark is grown in Guangxi, China. This particular batch comes from the 2003 harvest.