Liu Bao Hei Cha, AAA, 2001-2006

Aged Hei Cha from the Guangxi Province.

The tea is harvested from mature trees, and after all production stages, it undergoes a long aging process (several years). The older the tea, the more pronounced its flavor. With age, it becomes softer, acquires a more oily flavor, and develops creamy aromas.

The naturally formed black lumps easily crumble into fairly small pieces in your hands. The aroma is restrained and earthy, reminiscent of Shu Pu Erh. The infusion is thick, dark brown with woody, slightly chocolatey undertones. The taste is pleasant, slightly bitter, with notes of bark, resin, and damp forest earth, with sweet notes of chamomile, nuts, and chocolate. The finish is earthy, woody, and tannic.

This tea has a long-lasting effect: initially stimulating, then gently calming. It concentrates and restores balance to body and mind. Perfect for leisurely, meditative tea drinking.

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.