Aged Traditional Liubao
Notes of betel nut and camphor wood;
over 18 years of natural, local aging
This Liubao tea comes from Buyi Village in Liubao Town, and has been naturally aged for over 18 years in the cool, shaded houses of local tea farmers. It presents a bright red infusion with notes of betel nut and camphor wood. The palate is clean and vibrant, with a smooth mouthfeel. A subtle bitterness transitions into sweetness, like a heartfelt chat with an old friend.
Net Weight: 30 g/1 oz
Notes of betel nut and camphor wood;
over 18 years of natural, local aging
This Liubao tea comes from Buyi Village in Liubao Town, and has been naturally aged for over 18 years in the cool, shaded houses of local tea farmers. It presents a bright red infusion with notes of betel nut and camphor wood. The palate is clean and vibrant, with a smooth mouthfeel. A subtle bitterness transitions into sweetness, like a heartfelt chat with an old friend.
Net Weight: 30 g/1 oz
Notes of betel nut and camphor wood;
over 18 years of natural, local aging
This Liubao tea comes from Buyi Village in Liubao Town, and has been naturally aged for over 18 years in the cool, shaded houses of local tea farmers. It presents a bright red infusion with notes of betel nut and camphor wood. The palate is clean and vibrant, with a smooth mouthfeel. A subtle bitterness transitions into sweetness, like a heartfelt chat with an old friend.
Net Weight: 30 g/1 oz
Essential Info
Chinese Name: 古法老六堡
Cultivar: Quntizhong
Region: Buyi Village, Liubao Town, Wuzhou City, Guangxi Province, China
Harvest Time: Pre-Chunshe, 2003
Aroma: Notes of camphor wood and betel nut
Unique Environment & Handcrafted Processing
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 6 g (0.21 oz) of tea.
For the first infusion, steep the tea for 18 seconds in water at a temperature above 95°C (203°F).
Steep the tea for 12 seconds for the second and third infusion.
For each subsequent infusion, increase the steeping time.
This tea is good for 8 or more infusions.
After multiple infusions, it can also be boiled to unleash its jujube aroma.
Use spring water or purified water. Do not use tap water.
-
Liubao tea has its roots in Liubao Town, Guangxi Province, and belongs to the category of dark teas. Compared to Ripe Pu'er, another member of the dark tea family, Liubao is crafted from medium-to-small leaf varieties and undergoes moderate fermentation, resulting in a distinctly fresh and smooth profile.
-
Our 2003 Aged Traditional Liubao hails from the elevated tea gardens of Buyi Village, a central production area in Liubao Town. Harvested in early March before the local Chunshe land-honoring ceremony, this grade of tea represents the pinnacle of Liubao quality.
Skillfully processed using time-honored methods, this tea has been naturally aged for over 18 years in the cool, shaded houses of local tea farmers. The natural white frost on the surface of the leaves indicates superb aging.
-
This aged Liubao presents a bright red infusion. Beyond its signature betel nut aroma, the tea also emanates an elegant scent of camphor wood. On the palate, the tea is clean, sweet, and vibrant, with a smooth and mellow mouthfeel. A subtle bitterness adds depth to the experience, and transitions into sweetness and salivation. Savoring this tea is akin to a heartfelt conversation with a long-lost friend, filling one with warmth and inner fulfillment.
