Spring Liu Bao Cha

This aged Liu Bao presents a smooth and potent character, offering a uniquely profound and long-lasting mouthfeel. Its two decades of clean Guangxi storage have developed a robust depth without any mu. It leans earthy, smooth and potent.

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 Spring 2001 harvest.

Starts at $7.00 from Yunnan Sourcing, or about $0.50/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Compare dark prices across vendors on Teadar.