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Liubao Large-leaf 2010

$10.00

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Hei Cha (fermented)

 

Liubao Large-leaf

 

 

Appearance: various leaf sizes and many twigs
Flavor: strong tasting and earthy
Aroma: slightly musty and quite earthy
Liquor: dark red/brown color in the cup

 

Wuzhou Tea Factory
Liubao Town, Cangwu County,
Guangxi Province, China

2010 Late Spring Pluck
(6-years aged)

 

This Liubao was made in 2010 and packed in large 45-kilo baskets.
The tea was stored for several years for aging and developing flavor and re-packed for sale in 2015.

Note on Steeping Hei Cha:

 

Liubao is traditionally ‘rinsed’ before being steeped. This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.  Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Western-style steeping in a medium-large sized teapot 25-32 ounces:

 

Use 2 teaspoons (3 grams) of tea per 6 oz water
Use water that is 200°F- 210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 3-4 minutes
Re-steep this leaf 1-2 additional times

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 4 teaspoons (6 grams) of tea per 6 oz water
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 25 seconds
Increase the steeping time an additional 5-10 seconds with each re-steep
Re-steep this leaf 4-6 times or more

Coming soon!

Liubao is from Liubao Town in Cangwu County, Guangxi province, where this tea has been in production since the Qing Dynasty Jiaqing period ( 1796-1820).

 

Traditionally, Liubao was (and still is) packed into bamboo baskets, stuffed into lengths of fresh bamboo or pressed into small flat discs of tea called beeng cha.

 

The leaf used for Liubao can be small. medium or large and is usually thick and rough looking. Some tea bush twigs are often present, too.

 

One of the unique features of Liubao is that the leaf is given a shorter fermentation period in the tea factory than shou Pu-erh – 7 to 10 days compared to 30 to 40+ days. Because of this short fermentation time, Liubao is sweeter, milder and pleasantly aromatic.

 

Tea drinkers who find shou Pu-erh too strong for their liking may find Liubao to be just right. In the cup the tea is rich, sweet, flavorsome and mellow, and can be described as combining the best qualities of a rich mellow China black tea with just a touch of shou Pu-erh earthiness and sass.

This Liubao Large leaf tea is made by the Wuzhou Tea Factory under their TF Three Cranes Brand. Liubao is an old-style tea – it is an example of the historic border tea that was sent from China to nomadic people living in the border lands located north and west of China. We love it’s straightforward, earnest style and appearance.

Liubao is a simple, easy-to-like, tasty tea with light oxidation and light-to-medium fermentation. Once the tea is made, loose-leaf Liubao is packed into 45-kilo bamboo baskets for storage and aging, but is then later packed into smaller baskets of about 1.5 kilos of tea for retail sale.  The baskets allow the tea to continue to develop and improve as air-exchange / breathing is essential for the tea to age.

Liubao is classified as dark tea, and is comprised of large leaf and many twigs. Despite its rough and tumble appearance, Liubao is known for its light mouth-feel, and a rich, earthy, satisfying flavor. The tea liquor is clean, bright and and the taste is well-balanced.

This Liubao was manufactured in 2010 and released for sale in 2013. It is the strongest tasting and earthiest of our 3 loose-leaf Hei Cha. It has a slightly musty aroma in the dry and wet leaf but that character is not off-putting does and not come through in the taste of the tea liquor.

Despite the shorter fermentation time in the tea factory that Hei Cha receives versus that of shou Pu-erh, this tea is reminiscent of nice, aged shou Pu-erh, and is bolder in flavor and style that other Hei Cha we have tasted.

This tea is a great value for tasty, everyday tea drinking. We also think this would be perfect to accompany spicy food. It has been stored carefully in dry storage and will provide many cups of good quality Liubao. We think that it has very good aging potential for years to come.

Think of it as comfort tea for the cold winter months and the damp wet spring weather to follow.

Loose-leaf Liubao is similar to the Liubao bricks and beeng cha discs that we sell but offers the convenience of loose-leaf tea.

 

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