酸化
80%
カフェイン
25.0 mg
L-テアニン
3.0 mg
収穫
Spring, Autumn
標高
200-800m
茶葉の種類
Large mature leaves, basket-aged
説明
Liu Bao is a post-fermented dark tea from Wuzhou in Guangxi province, with a history spanning over 1,500 years. Traditionally stored in bamboo baskets, it develops a distinctive betel nut aroma and smooth, sweet character with time. Liu Bao was historically popular with overseas Chinese communities in Southeast Asia, where its cooling properties and digestive benefits made it valued for hot, humid climates.
醸造ガイド
温度
100°C
浸出時間
20s
水の比率
15ml/g
浸出
10x
おすすめの茶器: Yixing clay teapot or porcelain gaiwan
Liu Bao is traditionally boiled or steeped with boiling water. Rinse once or twice depending on age and storage. Older Liu Bao (10+ years) with betel nut aroma rewards longer steeps (30-45s) to draw out the aged sweetness. Cantonese dim sum tradition pairs Liu Bao with rich, oily foods.