King of Kong

• Type: Liu Bao Hei Cha
• Harvest: 2008
• Cultivar: ?
• Elevation: ?
• Location: Heishi Mountain, Guangxi Province
  

Tasting Notes

• Dry Leaf: Wet Log
• Wet Leaf: Jujube
• Liquor: Black
• Taste: Red Dates, Rock Sugar, Lingzhi

Comfy Zao Xiang - 枣香

I adore this tea for its vibrant Zao Xiang (枣香), or Red Date (Jujube) Aroma — its captivating character that is complex, sweet, and rich. This note can sometimes be found in Shu Puer and Hei Cha, and it's always exciting to come across it during tastings. This tea truly embodies Southern China's essence —the warmth, the fragrances, and the cuisine. Kick back, get comfy, and savor the Qi.

Liu Bao Cha - 六堡茶

Liu Bao tea originates from Guangxi Province and is typically produced using Quntizhong cultivars (or, locally grown traditional varieties). The name means Six Castles — a reference to ancient fortifications that once existed in its locale of origin.

I've encountered various opinions regarding the best brewing method for Liu Bao tea. Some advocate using a Porcelain Gaiwan to fully appreciate its variable subtleties and arc of flavor, while others prefer clay pots for the added depth and hotter extraction. Recently, I even met a farmer who only drinks Liu Bao tea in the grandpa style. I invite you to experiment with this tea for yourself — you really can't go wrong.