Sweet red-bean aroma, a creamy body and mellow aged-wood notes. This 2013 Wuzhou Liu Bao is a post-fermented dark tea from Guangxi, selected for its distinctive earthy-sweet character.
Available options: 30g sample, 100g or 500g. The sample price applies to 30g; larger sizes are priced separately.
Origin, material and craft
Made with first-grade material from Wuzhou, Guangxi, using traditional double steaming and double pressing, followed by bamboo-basket fermentation. The leaf-and-stem composition and post-fermentation process contribute to its rounded body and characteristic red-bean aroma.
The 2013 vintage has developed through dry aging. Its profile follows the classic Liu Bao description hong, nong, chen, chun (红浓陈醇): red liquor, a thick body, aged character and a mellow finish.
Packaging and storage
The 30g sample comes in a resealable foil pouch, the 100g option in a resealable foil bag, and the 500g option in a sealed canister. Keep the tea dry, away from strong odors, moisture and direct sunlight.
Liu Bao and Shou Pu-erh share the dark tea category but deliver distinctly different experiences —here's the detailed comparison:
Liu Bao (Guangxi) and Shou Pu-erh (Yunnan) are both post-fermented Dark Teas, but their characteristics diverge significantly, starting with their processing.
Liu Bao, however, has a distinct starchy-creamy texture known as "Qi Sha" (起沙), making it slightly grainy yet smooth.
Both are excellent dark teas —Liu Bao simply offers a different aromatic-textural direction that many find more interesting and complex.
Starch fermentation: First-grade Liu Bao includes tender stems (not just leaves)—these contain starches that ferment into sweet, creamy compounds during wet piling Specific bacteria strains during fermentation produce enzymes that break down starches → simple sugars and aromatic alcohols Aging integration: Over 12 years, these compounds mellow and concentrate into the signature red bean character
When you drink this 2013 Liu Bao:
No flavoring, no additives—just microbial alchemy and patient time creating unique aromatics impossible to replicate artificially.
Liu Bao is classified as "warming" tea ( wen xing , 温性) in TCM Particularly valued for people with weak, cold digestive systems (those who feel stomach discomfort from raw/green teas) Sensation: Gentle heat spreading through stomach and chest—especially noticeable in cold weather or after eating cold foods
"Shi" (湿, dampness) in TCM refers to sluggishness, bloating, heaviness—often from humid climates or poor diet Liu Bao traditionally consumed to "dry out" internal dampness —reduce water retention, heaviness, digestive stagnation Historical use: Malaysian tin miners drank Liu Bao to counteract tropical humidity's effects on the body
Consumed after heavy or greasy meals to support digestive process Helps with bloating, fullness, sluggish digestion Traditional practice: drink Liu Bao after Cantonese dim sum (high-fat foods)
Less bloating after rich meals Improved regularity Reduced acid reflux or stomach discomfort (compared to coffee or green tea)
First-grade tender leaves —young material has highest saponin concentration Post-fermentation doesn't eliminate saponins (unlike heavy roasting); they remain abundant
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