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Liubao Hei Cha

 

A precursor to more well-known Hei Cha like Pu'er, its character will be familiar to—and likely enjoyed by—connoisseurs of Shu Pu; indeed, the novel processing method for the latter was based on the traditional process for Liu Bao. The similar results speak for themselves: flavourful, full-bodied liquor with notes of wood, plum, and red currant. And yet, it is, if anything, lighter but more mouth-filling, with a texture one can almost bite into, and could serve alongside hearty biscuits or greasy food, or practically as a meal unto itself.

  • ORIGIN:  Cangwu, Wuzhou, Guangxi, China
  • MEANING:  Six castles black tea (liu bao hei cha)
  • HARVEST TIME:  2009
  • TASTE:  Wood, plum, red currant

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 3-4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 15-30 sec.

Start with 15 seconds, increasing steadily to reach 30 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

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