De collectie, uitgediept
De oude Liu Bao-thee (六堡茶) is een donkere thee die op een schone en droge manier in Wuzhou is opgeslagen.
Vergelijk drie producten van Liu Bao op basis van hun huidige geur en smaak: de varianten met betelnoten, rode bonen en een smaak die doet denken aan ginseng. Lees de aangegeven productiejaar en bewaaringsinstructies apart, en kies vervolgens een gewenste hoeveelheid en bereidingsmethode die bij je passen.
Lees de volledige gids Sluit de gids
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. |