Spring Liu Bao Cha

This aged Liu Bao tea presents a rich, smooth, and deeply earthy character, complemented by grainy undertones. Hints of betel nut and subtle fruit notes emerge, promising further complexity with conti. It leans earthy, grainy and fruity.

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 2016 harvest.

Starts at $15.50 from Yunnan Sourcing, or about $0.26/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.56 per session. Compare dark prices across vendors on Teadar.