Origin: Thailand
Elevation: 1400 m
Fermented in: 1993
Loose-leaf Liu bao dark tea (hei cha) from 200-300-year-old trees, fermented in 1993. Chiang Rai province, northern Thailand. Altitude is about 1400 meters above sea level. It’s the same place where they were producing famous Hong Thai Chang pu-erhs since the mid-1930s. According to traditional technology, this Liu Bao was kept in high humidity for a year and a half, then dried and put in… Read more
Origin: Thailand
Elevation: 1400 m
Fermented in: 1993
Loose-leaf Liu bao dark tea (hei cha) from 200-300-year-old trees, fermented in 1993. Chiang Rai province, northern Thailand. Altitude is about 1400 meters above sea level. It’s the same place where they were producing famous Hong Thai Chang pu-erhs since the mid-1930s. According to traditional technology, this Liu Bao was kept in high humidity for a year and a half, then dried and put in storage. Since then – and that’s nearly 30 years – it has been aging in the mountains, in the north of Thailand.
The tea brews into a soft, almost perfectly smooth infusion. It is intense in aroma and taste. Chocolate-burgundy in color, don’t expect the oily ink here, that’s not what it’s for. At the same time, over-brewing doesn’t spoil its taste but makes it over-saturated.
The mouthfeel is thick, rich, and oily. There are chocolate, hazelnut, pleasant very sweet woody notes, and a little cinnamon.
Despite similarities to ripe pu’er teas, this Liu Bao tea has its own individual bright beauty.
Cha Qi effect: tranquility, relaxation. Our old Liu Bao makes the body light, thoughts weightless, and calm. Only the old tea from the trees can give such soft relaxation.
