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.