Liu Bao Hei Cha, basket-aged tea, Thailand, AAA, 1990

Classic black tea from Thailand, aged in traditional wicker baskets.

Due to the uneven ripening of the tea in the baskets, this hei cha tea is very diverse in taste and aroma.

The dry leaf is large, dark, with the addition of stems. The aroma of dry tea is earthy, moist, with notes of decayed leaves and mushrooms. The infusion is deep brown-orange in color, thick, with a saturated, warm aroma of roasted vegetables and woody notes. The taste is noticeable walnut with notes of nutmeg, beetroot and dried rose with a delicate bitterness. The aftertaste is enveloping, thick, tart.

Tea warms, relaxes, sets the mind and heart to contemplation. Perfect for moments when you need to disconnect from everyday life.

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.