Liubao #2211

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.

  • ORIGIN:  Wuzhou, Guangxi, China
  • FACTORY:  Zhong Cha
  • MEANING:  Six castles (liu bao)
  • FERMENTATION TIME:  October 2020–17 April 2023
  • TASTE:  Almond, dry wood, apricot
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11.00 € 11.00 €


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 15–30 sec.

Start with 15 seconds, increasing steadily to reach 30 seconds.
For best results in gongfu cha, brew in a Yixing teapot.