Description
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.
Brewing Guide
Recommended vessel: 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.