Liu Bao dark tea is another major type of Chinese dark tea. This tea was harvested in 2007 from the local varietal Qunti Zhong varietal, processed using traditional methods and aged locally in bamboo baskets. Like shu pu-erh, it also includes a post-fermentation process called Wodui. 

After 17 years of aging, this tea has developed a complex flavor. You will be amazed at how much fun it is to discover a new dimension of aged tea flavor with each infusion. It has the distinctive ginseng flavor as well as betel nut notes, (槟榔香), which is associated with high quality aged Liu Bao tea. The tea has a clear reddish-brown liquor, is very smooth,  floral and fruity, and produces a saliva-rich, full-mouth sensation. You may at first taste a little bit of earthiness, but with a full, rich and enticing taste, also indicative of well-aged Liu Bao. The taste also becomes sweeter with each steep. If you like aged tea, you will appreciate the complexity and sensory attributes of this tea. If using the gongfu tea brewing style, it can sustain up to 15 steepings. 

Aged Liu Bao tea has a lot of health benefits. Of note is that it helps the digestive system and diminishes excessive heat from the body, especially in a very humid environment. It's also easy on the stomach and is traditionally a very popular choice in southeastern Asia among Chinese tea drinkers. 

Click here for steeping instructions.

Additional Info

Origin:                     Cangwu county, Guangxi province, China

Harvest Time:         May 2007

Bush Varietal:         Local Qunti varietal

Caffeine level:        Low

Tasting Notes

This tea is very complex. At the first couple of steeps, it has a very light earthy (not musty) taste, full body, rich texture, and is very smooth. Subsequent steeps bring out an enticing aroma, full and rich, smoother and sweeter with each steeping. 

Nice clear reddish-brown color in the cup.