(1 customer review)

This tea is made by expert Liu Bao master using special grade leaves from true Wuzhou, Guangxi old trees plantation.

The fermentation follows the traditional pile fermentation process (similar to shu pu-erh).
Made in small batches (15kg baskets) and carefully controlled, this tea don’t have obvious fermentation or vegetal taste. Wodui aroma is almost gone (only dry leaves have gentle smell of it) thanks to some (from 2019) Malaysian storage and well done production.
Tea is sweet, velvety and elegant. Tasting this Liu Bao you will find notes of caramel, wood, incenses and pleasant nutty nuances with hints of dark honey.
Aftertaste is clean and sweet.
On the photos of the liquor you can see the tea after 3rd and 6th infusions.



Origin: Wuzhou, Guangxi, China
Vintage: 2017, Premiere: 2019

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.

Additional information


50 g, 100 g

1 review for 2017 “Sweet Scent” Traditional Liu Bao Hei Cha

  1. shadowninjadark (verified owner)

    Fitting name for the tea. I enjoyed drinking this tea, but I personally prefer 2015 “Betel nut aroma” Liubao.
    I would still recommend people trying this tea out. Happy that I happened to add this to my order!

Leave Comment
Add a review