This aged Liu Bao comes from a remote part of Wuzhou County in Guangxi and aged over 20 years in Malaysia. This Liu Bao is special because it was processed the way Liu Bao was made long ago. This means it was double steamed, which gives it a very special flavor and energy, and also makes it a better candidate for aging. This extra step involves steaming the dried leaves before sealing it up in baskets and then repeating the process making the tea smoother. You'll notice that the tea is very bright and mellow with a sweet aftertaste and the typical betel nut aroma. It has nice gan (cooling sensation).
Lovers of moist storage tea will be delighted with this one. You'll find lots of earthiness and notes of autumn leaves, camphor, vanilla and betel nut. This tea is best when brewed gong fu but it is also possible to enjoy it as boiled tea. You'll find this tea is very energizing and is great for drinking now or for aging further.
Origin: Wuzhou, Guangxi, China
Harvest: Spring 2002
Temperature: 100º c
Steeping time: Ideally brewed gongfu.
If brewed in shiboridashi etc: 45 sec, 1 min; 1,5 min; 2 min; 3min
