Liu Bao Hei Cha The Scent of Betel, Thailand, AAA, 1990
The infusion is ruby in color with golden reflections, with sweet notes of baked and dried fruit. The taste is woody, with notes of baked vegetables and smokiness, slightly bitter in the end. The aftertaste is tart, drying.
A black tea from Thailand with a betel pepper flavor.
Large, dark brown leaves with a few stems. When steeped, an earthy, beetroot aroma emerges. The infusion is ruby-red with golden highlights, sweet baked notes, and hints of dried fruit. The flavor is woody, with notes of roasted vegetables and smoky undertones, with a slight bitterness. The finish is tart and dry.
A moderately strong, warming and refreshing tea. It could become the crown jewel of your unusual tea collection.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 5-7 g per 100-150 ml of water
Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: thermos
- Water: 90-95°C
- Ratio of dry tea leaves: 1-1.5 g per 200 ml of water
Infuse for 10-15 minutes.
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Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.