2012 Chinese Dark Tea Aged Liu Bao Tea Hei Cha

2012 Liu Bao is a Liubao tea made by teacher Chen Kuixiang, an intangible cultural heritage inheritor.

Chen Kuixiang is a Guangxi craftswoman and the representative inheritor of Wuzhou City’s intangible cultural heritage Liubao tea-making skills. For more than 40 years, Chen Kuixiang has been making tea devoutly, always adhering to the "origin, original tea species, original technology, original ecology, and original storage", silently guarding the traditional craftsmanship of Liubao tea.

Liu Bao, similar to puerh tea, is a traditional aged dark tea from Wuzhou, Guangxi in China. Liubao has a history of 1,500 years. The older the Liubao tea the better the taste. In Chinese medicine, "wet" is the evil of all diseases, and the "wet" body is sick. Liubao tea is the first choice for "dehumidification". Scientifically, Liubao contains plenty of amino acids, tea polyphenols, polysaccharides, tea tannins, tea enzymes, minerals, etc., which makes it good for body slimming, brain functions, stronger teeth, and beauty!

Raw materials: This Liubao tea uses the original Liubao mountain old tree spring tea as raw materials. The mountain farm has a high altitude and a lot of sand and gravel. The tea leaves grow slowly and the yield is sparse. However, the amino acid content in the tea leaves is high. The Liubao tea produced has a unique mellow sweetness and rock charm.

Tea Varieties: Chinese Dark Tea (Hei cha) - Aged Liubao Tea 

Produce year: 2012

Origin: Liubao Township, Guangxi province, China

Tea shape: Dried tea leaves: first-grade tea, dark brown color, pure and slightly fragrant, clean and comfortable.     

Tea soup color: The tea soup is red and bright, clean and comfortable in the mouth, delicate and smooth, and the throat feels cool and full.

Tasting notes: The pure and clean aged woody aroma of over ten-year-old tea, as well as the unique floral and fruity aroma, bring an harmony, and comfort in the tea. After five brewings, the sweetness is high, and the body feels comfortable. The taste has a certain mellowness and thickness, besides, a very rich mouthfeel. You will be surprised by its rich flavor and taste for the first sip. 

Storage: Stored in cool, dry condition away from direct sunlight.                                 

Tea technology: Traditional double steaming process. After the raw tea was made in 2009, it was naturally aged for 2 years in the old tea warehouse and then pressed and aged in a basket with a double steaming hot fermentation process in 2011.

Here are the main benefits of Liu Bao tea:

Diuretic
Weight loss
Treating dysentery
Relaxing the bowels
Promoting digestion
Dispelling dampness
Supplying nourishment
Prevention of cardiovascular disease
Lowering blood pressure and blood sugar
Etc.

[How to drink Liubao tea]

Teaware selection: Recommended Chinese Yixing purple clay teapot/ Chinese Nixing pottery teapot

[brewing method]
1. Warm the teapot: wash the tea set with boiling water to increase the temperature of the tea set and play a cleaning role;
2. Add tea: According to the tea-to-water ratio of 1:25 (the amount of tea can also be adjusted according to personal taste and preference);
3. Moisturize the tea: Rinse it with boiling water. It is required to rinse it quickly to help the tea properties show better;
4. Brewing: Use boiling water to brew. Adjust the brewing time and the concentration of the tea soup according to your taste. You can brew multiple times.

[Stew tea method]
1. Warm the teapot: wash the tea set with boiling water to increase the temperature of the tea set and play a cleaning role;
2. Add tea: Put tea bags into tea bags according to the tea-to-water ratio of 1:150.
3. Rinse the tea: Rinse it once with boiling water, pour out the tea soup in about 20 seconds, and discard it;
4. Stew tea: Pour in boiling water, simmer for 1-2 hours, and then drink.
5. Drink until 1/3 of the way is filled with water (boiling water) to ensure that the tea flavor remains unchanged.

[How to boil tea]
1. Prepare tea: Prepare tea according to the size of the pottery pot, according to the tea-to-water ratio of 1:120, and put it into tea bags;
2. Rinse the tea: Rinse it once with boiling water, pour out the tea soup in about 20 seconds, and discard it;
3. Make tea: add boiling water, simmer over low heat for 20 minutes, then drink.
4. Drink 1/3 of the way, add water, and boil again to ensure the tea flavor remains the same.

P.S Can you please provide me with your phone number when you place the order, it‘s important for delivering the package, thank you in advance :)