2009 Aged Liubao Tea Chinese Dark Tea Hei Cha

What is Liubao tea?

Liubao tea is named after it is produced in Liubao Town, Wuzhou, Guangxi, China. Liubao tea is a famous tea of thousands of years in China. It belongs to the category of dark tea and is famous for its unique quality characteristics of "red, thick, aged, and mellow". It is also resistant to drying and long-term storage. The more it ages, the more fragrant it becomes. It also has unique health benefits such as good dehumidification and weight loss.

Raw materials: The raw materials of this liu bao are produced from the tea trees in Liubao Mountain, where the tea trees grow at a high altitude, with a lot of gravel and clouds. Although the yield is low, the style is unique.

The fresh leaves were picked in 2009 and made by modern cold water pile fermentation process. In the early summer of 2013, the tea master used the scenting process to scent this Liu bao with roses and jasmine flowers. The floral fragrance is appropriately integrated with the tea fragrance. After so many years of storage and transformation, it has become very delicious, thick and smooth, with a slight fragrance of ice cream.

Tea Varieties: Chinese Dark Tea (Hei Cha) - 16 Years Aged Liubao tea

Production time: 2009

Origin: Liubao Town, Guangxi province, China

Tea shape: The dry tea leaves are black and brown, uniform and heavy

Tea soup: red, bright and clean

Tea aroma: a very exquisite floral jasmine and  rose fragrance mixes with clean woody and aged aromas. 

Tasting notes: It tastes thick, smooth and creamy, with a distinct jelly texture. It’s very rich and savory on the palate with an exceptional subtle aroma of creamy ice cream. 

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

Here are the main benefits of Liu Bao:

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 or 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 1:15/1:20 (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 the tea into a tea bag 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 kettle, 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 warm water, and boil again to ensure the tea flavor remains the same.

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