Aged Traditional Liubao

$92.00

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 originates from Liubao Town in Wuzhou, Guangxi, and belongs to the category of Chinese dark teas. Today, Liubao tea is generally produced in two styles: traditional-process Liubao and modern-process Liubao. While both share the same origin, they differ significantly in processing methods and in how their flavors develop over time.

    Traditional-process Liubao is made through repeated pan-firing and rolling, followed by a period of controlled piling transformation (men dui) and drying. Unlike modern pile-fermented teas, this transformation is moderate and helps preserve the tea’s aging potential. When young, the liquor is typically bright yellow and expressive, often showing honeyed floral aromas, fresh sweetness, and layered complexity. With long-term storage, traditional Liubao continues to evolve, developing deeper notes of aged wood, medicinal herbs, and betel nut, reflecting its strong capacity for natural aging.

    Modern-process Liubao follows the same initial steps as traditional Liubao but adds an additional stage of intensive controlled pile fermentation (wo dui). This extended fermentation results in a darker liquor, a softer texture, and a more immediately mellow profile. These teas commonly display earthy, aged, and betel nut notes, and are crafted to be gentle and approachable at a younger stage, while continuing to develop with further aging.

    In some ways, the distinction between traditional-process and modern-process Liubao is similar to that between raw (sheng) and ripe (shou) Pu’er—reflecting different approaches to fermentation and aging—though the two are not directly equivalent.

  • 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.