• LiuBao Dark tea - Tea Start - Dark tea- Tea Start
  • LiuBao Dark tea - Tea Start - Dark tea- Tea Start
  • LiuBao Dark tea - Tea Start - Dark tea- Tea Start
  • LiuBao Dark tea - Tea Start - Dark tea- Tea Start
1 4

TeaStart

LiuBao Dark tea

LiuBao Dark tea

$83.50 USD
$83.50 USD
Sale Sold out
Shipping calculated at checkout.

Liubao Tea

Important Notice

This tea is not suitable for beginners. It is recommended for Pu-erh lovers and enthusiasts with some tea-tasting experience.

Flavor Profile

Thick body, earthy, smooth taste with sweet finish

traditionally made from local varieties and processed by unique methods after some aging, this tea provides a special aroma and taste. Sweet deep woody taste with long-lasting aftertaste.

Aroma & Taste

Dry tea leaves have a sweet woody fragrance. After rinsing, the aroma develops into Chen Xiang ("Old age aroma") with more clear woody notes and some nuts in the background. The taste is sweet, deep, and mild, with woody, nutty notes and a mineral long-lasting aftertaste. 

Health Benefits

Liver and Stomach Care

Rich in tea polysaccharides and flavonoids, aged Liubao tea supports digestive wellness and a balanced gut.

Metabolic Regulation

Tea polyphenols and thearubigins work together to promote a healthy metabolism, making it a great choice for those seeking wellness support.

Brewing Guide

Brewing Tips

  • Water Temperature: 90-95°C for new tea, 100°C for aged tea (boiling recommended)
  • Tea-to-Water Ratio: 1:20 for gaiwan brewing (5g tea per 100ml water); 1:100 when boiling
  • Rinsing: Rinse new tea once, aged tea twice to remove processing and storage flavors

Production and Aging

Historical Background

Originating from Liubao Town in Wuzhou City, Guangxi, with over 1,500 years of cultivation history. Listed as a national famous tea during the Jiaqing reign of the Qing Dynasty for its unique "betel nut aroma."

Processing Method

Liubao tea uses a "high-temperature short fermentation + low-temperature long aging" process to develop its unique "red, thick, aged, mellow" characteristics.

Aging Secrets

Liubao tea aged over 8 years sees tea polyphenol content drop from 23% to 8%, with significant increase in thearubigin content, creating the "aged charm." Changes in fragrance compounds like α-cedrene and β-ionone contribute to its unique "aged aroma."

Weight

View full details