Liu Bao Cha

This aged Liu Bao offers a unique profile with prominent notes of camphor, sweet vanilla, and a distinct betel nut aroma. Its large leaves and stems contribute to an interesting texture and a deeply s. It leans earthy, camphor and sweet.

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 2002 harvest.

Starts at $8.75 from Yunnan Sourcing, or about $0.26/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.56 per session. Explore more dark teas on Teadar.