Liu Bao Hei Cha, Wuzhou 2017

Liu Bao Hei Cha, 2017

Liu Bao Hei Cha is a dark tea from Guangxi province, with a production process similar to that of shu pu-erh. In fact, the Liu Bao masters inspired the development of modern pu-erh fermentation techniques in the 1970s.

Large tea leaves from mature trees are withered, pan-fried to stop oxidation, hand-rolled, and dried. The leaves are then steamed and fermented using the Wo Dui (“wet piling”) method in small baskets or 100 kg heaps — a process known as Xiao Fajiao, which gives the tea its depth and smoothness.

The infusion is thick, with a rich chestnut hue. Its aroma reveals mineral and woody notes — moss, clay, and resin. The taste is clean and nutty-mineral, with hints of walnut and dry wood, without any mustiness.

Brew using short infusions in a clay teapot with boiling water. Liu Bao Hei Cha gently warms, tones, and restores energy. In traditional Chinese medicine, it is valued for its cleansing and harmonizing properties.

Ingredients: Tea (Liu Bao).