Liu Bao Gu Shu Hei Cha, AAA, 2010

A black tea from the Guangxi province, the tea leaves are harvested from ancient wild trees. After traditional processing, the tea is sorted and placed in a damp, dark, cool place to mature.

Small twigs and clumps of dark brown-black color. Steamed leaves smell of earth, old yellowed paper, and dry oak leaves. As the tea steeps, notes of chocolate and damp wood emerge.

The infusion is dark brown with a burgundy hue. The flavor is soft and multilayered: one can sense the gentle bitterness of wood resin, earth, and barrel wood, along with the sweetness of cocoa beans, nutmeg, and almond pastry. The aftertaste is soft and warm, with woody and nutty notes.

This tea gently invigorates, relieves fatigue, calms the mind, and creates a feeling of peaceful warmth and clarity.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 5-7 g per 100-150 ml of water

Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: thermos
• Water: 90-95°C
• Ratio of dry tea leaves: 1-1.5 g per 200 ml of water

Infuse for 10-15 minutes.