The collection, in depth
Aged Liu Bao Tea (六堡茶) — Clean, Dry-Stored Dark Tea from Wuzhou
Compare three Liu Bao selections by their present aroma and body: betel-nut, red-bean and ginseng-like tasting directions. Read the stated vintage and storage separately, then choose a quantity and brewing method that suit you.
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Three Vintages, Three Classic Aromas
Three Vintages, Three Classic Aromas
Well-aged Liu Bao does not converge on a single flavor. Depending on leaf grade, fermentation temperature, and years in storage, it branches into distinct aromatic profiles. Each of our three selections was chosen because it is a clear, textbook example of one of these classic styles.
2014 Vintage · Betel Nut Aroma
the stated vintage and storage history. Made from mid-tier Grade 3 leaves that carry enough structure for classic Wuzhou fermentation. Displays the iconic Bing Lang Xiang (槟榔香) — not fresh betel nut, but a warm, woody-herbaceous fragrance — paired with a distinct, mint-like cooling sensation at the back of the throat (凉喉韵). The quintessential traditional Liu Bao profile.
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2013 Vintage · Sweet Red Bean
the stated vintage and storage history from First-Grade (一级) tender leaves and stems. Through double-steaming and bamboo basket maturation, the natural starches in the tender stems have transformed into Hong Dou Yun (红豆韵) — the unmistakable, comforting scent of simmered sweet adzuki bean paste, with a creamy, starchy mouthfeel (起沙). Our most approachable daily drinker.
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2006 Vintage · Ginseng Aroma
The ginseng-like note describes this selection’s developed aroma. It is not proof of a minimum age, a particular harvesting season or a medicinal benefit.
Shop Now →How to Choose
Check the currently available quantities on each product page. Where a small sample is offered, it is a useful way to compare before choosing a larger package.
Brewing & Awakening Aged Liu Bao
Two rules matter above all else with aged Liu Bao. First, let the tea breathe after shipping: when your pouch arrives, open it for 15–20 minutes (or transfer to a breathable clay jar for a few days) so the dormant leaves can air out after transit. Second, always use fully boiling water (100 °C / 212 °F) and begin with a 5–10 second hot rinse. Aged dark tea needs full heat to unlock its starch, oils, and deep aromatics.
| Method | Water Temp | Leaf / Water | Rinse | Steeping Time | Notes |
|---|---|---|---|---|---|
| Gongfu (Gaiwan / Clay Pot) | 100 °C | 5–7g / 100 ml | 5–10 sec (discard) | 10–15 sec first; +5–10 sec each round | 10–15 infusions. Reveals the clearest progression from woodiness to sweet aftertaste. |
| Traditional Boiling (煮茶) | 100 °C simmer | 4–5g / 500 ml | Quick hot rinse first | Simmer 3–5 min in glass or clay kettle | Produces the thickest, most velvety liquor. Ideal for winter or using spent gongfu leaves. |
| Thermos / Flask Steep (闷泡) | 100 °C | 4–5g / 500 ml | 10 sec hot rinse | Steep 30–60+ min in insulated thermos | A longer thermos steep produces a stronger cup. Adjust leaf amount and timing; no tea is guaranteed never to become bitter or astringent. |
| Western Teapot / Mug | 100 °C | 3–4g / 300 ml | 5 sec hot rinse | 3–4 min; re-steep 2–3 times | Simple, reliable daily method. Keep water at a full rolling boil when pouring. |