Liubao #2211

The basket-fermented Liubao style of tea dates back centuries, but really exploded in popularity in Hong Kong during the 1960s, when state-founded tea company Zhong Cha was hitting its stride. The #2211 recipe, used for export tea during that period, has been renewed by the company with a two-and-a-half-year fermentation, and the result is a pleasingly almondy Liubao characteristic of drier storage: a very gentle body of dry wood with a little sweetness, and a lovely hint of apricot in later infusions.

Available in 250g Zhong Cha tins, as well as smaller pouches.