Packaging:
Betel-nut aroma, velvety body and a cooling finish. This 2014 Wuzhou Liu Bao is a Guangxi dark tea selected for its clean aged profile and relatively light storage character.
Available options: 30g sample, 100g or 500g. The sample price applies to 30g; larger sizes are priced separately.
We compared more than a dozen factory-produced Liu Bao samples before choosing this tea. It uses Grade 3 leaves: leaf grade describes the material, while the cup also reflects fermentation and storage. This selection stood out for its approachable aged character and distinctive betel-nut aroma.
From Wuzhou, Guangxi, this tea underwent traditional bamboo-basket fermentation and has been dry-aged since 2014. Its red liquor, rounded body and woody depth express the classic Liu Bao profile known as hong, nong, chen, chun (红浓陈醇).
Choose a 30g sample, 100g pack or 500g canister. Keep the tea dry and away from strong odors, moisture and direct sunlight.
Poor fermentation yields mustiness; over-aging can dull complexity.
This 2014 vintage strikes the perfect balance: clean, vibrant betel nut character without off-putting storage odors—a testament to careful selection and ideal aging conditions.
This is one of the cleanest-stored Liu Bao teas we've sourced —we sampled over a dozen factory productions before selecting this batch specifically for its minimal storage character.
Our Pain Point Solution: We deliberately chose this tea for customers who want Liu Bao's benefits (warming, digestive ease, complexity) without overwhelming mustiness .
For the 500g canister, remove the lid and gently stir the leaves.
Enjoy Clean Flavor : Starting from the third infusion onward, you'll experience the true character of this tea—smooth, earthy, sweet, with that signature cooling finish.
Geographic Distinction : Liu Bao originates from Guangxi Province (subtropical, high humidity), while Ripe Puerh comes from Yunnan Province (high altitude, distinct mineral terroir).
Guangxi's climate fosters unique microbial communities during fermentation, contributing to Liu Bao's earthy-sweet character.
Teaware : Yixing clay teapot (150-200ml) or porcelain gaiwan Tea-to-Water Ratio : 1g per 15-20ml water (about 6-8g for 120ml vessel ) Water Temperature : 200-212°F (95-100°C) —boiling or near-boiling works best Process :Rinse leaves twice (discard water)First infusion: 10-15 secondsIncrease each subsequent steep by 5-10 secondsExpect 8-12 delicious infusions with evolving flavors
Liu Bao continues to age gracefully if stored properly.
Scan the QR code on the label for tea details and brewing instructions.
Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.
Overall rating: 5.0 / 5 from 4 reviews.
excelente.
très bien
Great taste.
We absolutely love this tea, my wife specially. The complexity of this heicha and the cleanliness of its flavor carries well thru many gong fu session, you can see this and other teas in our YouTube channel. “My corner tea bar” We have reordered this tea in 500g batches.
A practical yet in-depth guide to brewing Liu Bao tea, covering common mistakes, essential techniques, and multiple brewing methods to fully express this aged Chinese dark tea.
Read more"Before it became a collector’s tea, Liu Bao was a miner’s daily medicine—and its soul still remembers that purpose." Key Takeaways Liu Bao tea is a
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Request within 14 days; tea must remain sealed. Conditions apply
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