2005 Harvest Farmers Aged Wild Liubao Dark Tea, 50g

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From Sixian and Fang Yaoyao (四閑齋)

Place of origin: A tea farm deep in the mountains of Guangxi province, south China
Tea tree: Over 100 year old wild Camelia Sinensis
Process: Traditional, pan-fried over wood-fired wok, hand-rolled
Aroma: Mellow sweetness, woody notes, delicate flower
Flavour: Mellow, earthy and full-bodied, smooth, sweet aftertaste

I’ve been in love with Liubao ever since I first tried it. Back in 2016 my husband and I lived for a year among the Karst mountains of Guilin down in South China. It was there that my love affair with traditional Chinese tea truly began. Back then we were only just starting out on our journey into teas beyond green, and were enamoured with the bold flavours of Lapsang Souchong and Pu’er. Despite living in Guangxi province, the home of Liubao, for that whole year, we had failed to come across this lesser-known tea. On the very last day before we were due to leave and move back to my hometown that we decided to drink in the sights one last time. It was then that we had the good fortune to venture into a small teahouse and meet the owner, who sat down and shared a cup of local Liubao tea with us. It was an unforgettable experience, and I’ve been in love with the flavours ever since!

I sing the praises of Liubao not just because I lived in the place where it originates from – it is so much deeper than that. The unique flavours, so different to other teas, capture you as you drink, taking you on a journey into the distinctive terroir where the leaves have grown up in. Each sip feels as if you are walking along the tea terraces in Guangxi, breathing in the fresh, warm air and drinking next to the small streams at the edges of the fields.

This Liubao has been aged for over ten years, stored in the tea garden farmhouses to allow for complex, honeyed flavours to develop in the leaves. The tea should be steeped with boiling water, allowing the fragrance and flavours to be released into the air. Keep smelling and you will discover robust woody notes and a hint of betelnut that follow. Finally comes sweet fruit and then flowers, mellow like a dessert wine. Upon drinking, there is a wildness to the flavour, the woody notes evoking a sense of the forest floor, then the smell of fresh rain in the grass growing at the foot of the tea trees.

This tea is perfect for when the days begin to get shorter and autumn and winter are on their way. I recommend brewing around 4-5 times in your teapot, then transfer the leaves to a glass or clay kettle where you can brew over a rolling boil. This will stew out the more complex flavours that remain within the leaves, revealing the true depth of flavour that has developed over the years.

Find out more about Yaoyao and Sixian(四閑齋):
Instagram: sixian_tea
Website: sixian.life






About Sixian and Fang Yaoyao (四閑齋) View company

Instagram: sixian_tea Website: sixian.life

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