Liu Bao Cha

This aged Liu Bao tea reveals a distinct betel nut aroma, a signature of well-preserved dark teas. The brew offers deep, grounding earthy notes harmoniously balanced with a subtle woody sweetness, cul. It leans earthy, nutty and woody.

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 2012 harvest.

Starts at $12.32 from Purple Cloud Tea House, or about $0.12/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.