Liubao Heicha Pu-erh

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Here's a rare and very funky mix of leaves and stems from Guangxi Province. This vintage 2012 liubao heicha pu-erh brews a clear wine red liquor that is smooth and deeply satisfying. In the past these teas were called Bian Xiao Cha (Border-Sale Tea). It means that formerly these teas were sold in the western minority areas of China. The name comes from the color of dried tea leaves which is a result of old coarse raw materials and long time stacked fermentation during their production. 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.