Liu Bao
Guangxi, China
Not technically pu-erh, but similarly fermented. Betel nut notes and a smooth, aged character.
The Story
Liu Bao is a dark tea from Guangxi Province, distinct from Yunnan's pu-erh but similarly fermented and aged. It's been produced for centuries, traditionally stored in bamboo baskets. Liu Bao has a distinctive betel nut note and remarkable smoothness. It's less famous than pu-erh but equally worthy of exploration.
Flavor Notes
Perfect For
- Dark tea exploration
- Those who find pu-erh too intense
- Smooth earthy cravings
- After meals
- Digestive comfort
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-212°F
(100°C)
Amount
5g per 100ml
Steep Time
15-30 seconds
Resteeps
8-12 steeps
Recommended Vessel
Gaiwan or pot
Brewing Tips
Liu Bao benefits from a thorough rinse. The betel nut note is distinctive—if you've had betel nut, you'll recognize it; if not, it's a unique earthy-sweet quality. Liu Bao is very smooth; it's hard to over-steep.