Liu Bao Hei Cha from Guangxi (16001), AAA, 2003

Aged Hei Cha from Guangxi province.

The raw material for this tea is harvested from old trees, and after all the stages of production, the tea is necessarily aged and matured for several years. The older the tea is, the more distinctive its flavour will be. As the tea ages, it becomes softer, more oily and creamy flavours emerge.

Appearance

The tea raw material of natural twisting can be easily disassembled by hand into black-coloured leaves with golden flecks. The flavour is dim, earthy, reminiscent of Shu Pu Erh.

Taste and aroma

The infusion is thick, dark brown in colour with woody, slightly chocolate tones. The flavour is pleasant, slightly bitter, with hints of bark, tree resin and damp forest earth, with sweet notes of chamomile, nuts and chocolate. The aftertaste is earthy and woody, tannin.

Effect

A tea with a long-lasting effect: at first exhilarating, then gently calming, concentrating, bringing body and spirit into balance. Good for slow, 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.