Liubao Pu-erh

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Here's a rare and very funky mix of leaves and stems from Guangxi Province. This vintage 2009 pu-erh brews a clear wine red liquor that is smooth and deeply satisfying. Use 6 ounces of spring water brought to a full boil per 3g dried tea leaves (approximately 2 teaspoons), steeping 3 minutes, and increasing the steeping time with each subsequent resteep until the flavor starts to fade.
  • Model: P-LBP-1


Ellen McGowen
Maybe the best loose-leaf Pu-erh I've ever tasted. Robust and toothsome, yet smooth, with just a bit of that musty Pu-erh earthiness and mineral taste.


This product was added to our catalog on Thursday 27 March, 2008.