Liubao Heicha Pu-erh

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.