Old Mill

• Type: Liu Bao Hei Cha
• Harvest: 1980s
• Cultivar: Quntizhong Medium Leaf Varietal
• Elevation: ?
• Location: Cangwu County, Guangxi Province
  

Tasting Notes

• Dry Leaf: Dry Wood.
• Wet Leaf: Texas Brisket. Raisin Oatmeal.
• Liquor: Black
• Taste: Pencil Shavings. Coal-Fired Sauna. Ash.

Ready For Export

This tea is a relic from an earlier form of Liu Bao, now mostly replaced by more modern production methods with riper fermentation. Made from fine pieces of leaf (rather than whole leaf), this tea exudes a sweet, Chinese medicine aroma (药香).

This is marked as Japanese Export due to a trend in the 1980s to consume Liu Bao as a medicinal beverage in Japan. Before, it was primarily consumed in Southern China and countries in Southeast Asia. Although Liubao tea has largely become unknown in Japan since that time, this tea still marks a special moment in the history of Liu Bao spreading around the world.

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.