THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Betel Nut Liubao

A centuries old style of production, with loose leaves fermented in piles, then aged in bamboo baskets, this tea uses a particular technique only begun in 2011. Though Liubao already has a tendency toward warmness, the producer began to emphasize a distinct nuttiness with their Binlang Xiang (betel nut fragrance) Series, limited edition pressings made with special-grade leaves, processed using a secret recipe, and stored under the auspices of the factory for four years before being released.

Our Liubao is Binlang Xiang batch #55021, from a 2015 harvest. The eponymous betel nut shares the field with a sunny minerality like a day at the beach, underscored by a licorice sweetness, and a texture so thick, one can almost sink one's teeth into it. As such a crossing of ancient and modern times, it's a tea to take one unexpected places.

  • ORIGIN:  Wuzhou, Guangxi, China
  • BRAND:  Sanhe
  • FACTORY:  Guangxi Wuzhou Tea Factory
  • MEANING:  Six castles black tea (liu bao hei cha)
  • HARVEST TIME:  2015
  • TASTE:  Betel nut, licorice, warm sand
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 15–30 sec.

Start with 15 seconds, increasing steadily to reach 30 seconds.
For best results in gongfu cha, brew in a Yixing teapot.