2008 Liu Pao / Liu Bao Aged Tea
£8.00 – £15.00
2008 Aged Liu Pao Tea
Our 2008 aged Liu Pao Tea is one we bought for the future, but is perfect for drinking right now.
Woody, earthy & sweet this great example of an aged black tea from Mr Han senior and junior in Guilin, Guanxi Province is produced from the bud and two leaves. Whilst still young relative to our 1990 Liu Pao, this shoes all the hallmarks of a wonderfully mature aged tea.
Liu Pao tea is touted as having many health benefits, which are said to include lowering blood pressure and preventing arteriosclerosis, reducing body fat, reducing internal heat, relieving fatigue and, importantly for the way that it helps with digestion.
This last one is the reason that, amongst Chinese, it is regularly drunk before, with or after meals.
As many Chinese boil Liu Pao tea, we can guarantee that you cannot mess it up! Where many teas turn bitter, astringent and unpleasantly dry with over-steeping, Liu Pao mellows and only intensifies the earthy notes.
Watch out for Liu Pao over the next couple of years (and remember where you heard about it first!).
Fermented and aged teas, in general, can be an acquired taste but are ones that tea aficionados around the world clamour for, resulting in super high prices. Ask a tea master their favourite tea and it’s likely that an aged tea will be in their top 3, if not #1.
Woody, earthy sensations are the first thing you will experience. Tastes of wet wood, moss and bark with a thick mouthfeel, followed by a lasting tobacco and brassy finish.
Our Liu Pao tea is instantly refreshing and reviving, impossibly moreish and leaves a pleasant feeling in the mouth long after drinking has finished. Really a tea to cherish.
Features
- Weight: 25g / 50g
- Type: Aged (post-fermented) Black Tea / Hei Cha
- Where: Guilin, Guangxi Province
- Year: 2008
- Liquor: Light oak, red
- Flavour profile: Refreshing yet mellow. Sweet and smooth with aged flavours of wet wood, forest floor, brassiness & tobacco. Never bitter. Very Moreish!
- Mouthfeel: Soft, full & thick
Pot
Add 2 heaped teaspoons per cup (that’s around 4-6 grams) and pour on 100°C water straight off the boil. Rinse the tea by steeping for 10 seconds then pour and discard. Then steep again as normal.
Infuse the tea for 1 - 2 minutes and enjoy.
Re-infuse 3 - 4 times.
Don’t forget, you can adjust any of the measurements to suit your style!
Gaiwan / Gongfu
6-8g tea with 120g boiling water. Rinse the tea by steeping for 5- 10 seconds before pouring & discarding.
Expect 7-8 further steeps with the following rough steep times: 10s, 15s, 20s, 30s, 50s, 75s, 120s, 180s
