Liu Bao
Also known as Liubao, Liu Pao, Liupao
A dark, fermented tea from Liubao, a town in the Wuzhou area of Guangxi in southern China. Its flavour comes from the leaves, fermentation and long storage. Its name is protected as a geographical indication, and China recognises it as national intangible cultural heritage.
Taste
Earthy and woody, with an aged character
How we brew it
100 °C. Rinse the leaves once briefly, then 5 g per 100 ml, infusions starting at 15 seconds.
Our personal recommendation – adjust it to your taste.
Cultural background
More than a century ago, Liu Bao was one of the main goods shipped along the sea routes to Southeast Asia, Malaysia included. In the late 19th century, Chinese migrants there valued it as a drink for the hot, humid climate. Malaysian tea houses still age and serve it today.
Where to drink it
No places on the map yet.
See also
Sources
For everything above except our personal notes.