Betel Nut Liubao

A centuries old style of production, with loose leaves fermented in piles, then aged in bamboo baskets, this tea uses a particular technique only begun in 2011. Though Liubao already has a tendency toward warmness, the producer began to emphasize a distinct nuttiness with their Binlang Xiang (betel nut fragrance) Series, limited edition pressings made with special-grade leaves, processed using a secret recipe, and stored under the auspices of the factory for four years before being released.

Our Liubao is Binlang Xiang batch #55021, from a 2015 harvest. The eponymous betel nut shares the field with a sunny minerality like a day at the beach, underscored by a licorice sweetness, and a texture so thick, one can almost sink one's teeth into it. As such a crossing of ancient and modern times, it's a tea to take one unexpected places.

  • ORIGIN:  Wuzhou, Guangxi, China
  • BRAND:  Sanhe
  • FACTORY:  Guangxi Wuzhou Tea Factory
  • MEANING:  Six castles black tea (liu bao hei cha)
  • HARVEST TIME:  2015
  • TASTE:  Betel nut, licorice, warm sand
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • 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.