The basket-fermented Liubao style of tea dates back centuries, but really exploded in popularity in Hong Kong during the 1960s, when state-founded tea company Zhong Cha was hitting its stride. The #2211 recipe, used for export tea during that period, has been renewed by the company with a two-and-a-half-year fermentation, and the result is a pleasingly almondy Liubao characteristic of drier storage: a very gentle body of dry wood with a little sweetness, and a lovely hint of apricot in later infusions.
Available in 250g Zhong Cha tins, as well as smaller pouches.
Start with 15 seconds, increasing steadily to reach 30 seconds.
For best results in gongfu cha, brew in a Yixing teapot.