Aged Liu Bao tea from the late 1980s, made from leaves of old tea trees. A unique feature of this tea is the presence of traces left by tea caterpillars (Chong Shi Cha). Such tea is extremely rare and highly valued by collectors of aged Chinese teas. Decades of natural aging have given this tea a deep, refined character. The taste reveals notes of aged wood, camphor and traditional herbal tones typical of old Liu Bao. The liquor is smooth, rich and long-lasting. It withstands many infusions and is highly recommended for boiling after the final infusions. It produces a deeply relaxing state, powerful tea intoxication and a profound sense of inner calm. Liu Bao has a history spanning more than a thousand years. During the Tang Dynasty (7th-9th century), it was valued not only as a beverage but also for restoring strength and supporting overall well-being. In traditional Chinese tea culture, aged Liu Bao is appreciated for its warming character and its ability to support comfortable digestion. The traces left by tea caterpillars are the result of their natural interaction with the tea leaves. In China, this type of tea is prized for its rarity, natural fermentation and exceptional collector's value.
Brewing: Boiling water 100 °C 7 g per 120-150 ml First infusions 20-40 sec Increase time gradually 10+ infusions Recommended for boiling after the final infusions.
