2015 “Betel Nut Aroma” Liu Bao Hei Cha (Malaysian Storage)

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Betel nut aroma is one of the most sought after elements in good Liu Bao hei cha.

2015 “Betel Nut Aroma” Liu Bao will let you experience it very clearly.

The tea was harvested in 2015 from old tea trees growing in forested garden in Wuzhou.

Only first grade leaves were used.

This is low fermentation style Liu Bao and it tastes very close to well aged sheng pu-erh.

When tasting 2015 Betel Nut Aroma Liu Bao you will find spicy notes of betel nut, honey, fresh tobacco, wood and incenses.

Taste is full bodied with quite strong bitterness which quickly transforms into pleasant sweet aftertaste.

Powerful, invigorating, high quality Liu Bao.

on the photos of the liquor you can see the 3rd and 6th infusion.
Premiere: 2017

Temperature of water and amount of leaves: 100 C 6-7g/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