(1 customer review)

Amazing Liu Bao. Queen of smoothness.

During around 25 year this hei cha was stored in 28 kg bamboo baskets in natural Hong Kong conditions. It wasn’t traditional HK wet storage.

Photos of liquor show the 2nd and 5th steeps.

Smooth, thick and balanced tea.

When you drink this tea you will find amazing mineral tones mixed with sweet notes of ginseng, nuts, burned milk, wood and vegetables freshly taken from the soil.

Almost no bitterness. Warming and calming energy.

Aftertaste is very sweet and long. Here you will find pleasant tingling spiciness that stays on palate and throat for quite long time after tea session.



Origin: Wuzhou, Guangxi, China
Vintage: 1990’s

Temperature of water and amount of leaves: 100 C 7-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

This tea is excellent for more relaxed, casual brewing techniques. You can use bigger pot, less leaves and longer steeps. Keep experimenting!

Additional information


14g, 30 g, 50 g, 100 g

1 review for 1990’s Hong Kong Storage Aged Liu Bao Hei Cha

  1. serge perecrest (verified owner)

    dont want to compare elephants to tigers but this is the best liubao i ever had and for some reason fell into same category as xiaguan T8663 ripe 2014 that I tasted recently.

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