2006 Premium "Stone Butter" Liu Bao Heicha

Liu Bao Heicha is a traditional Chinese dark tea known for how well it ages. And this 2006 vintage—now with nearly 20 years under its belt—is a perfect example of what makes aged Liu Bao so special.

I was already a big fan of the 2012 Premium Liu Bao Heicha from this same farm. That one was so clean and flavorful, it set the bar high. So when we had the chance to try the 2006 version, we expected something a bit more mellow and rich. But what really surprised us was how unique it turned out to be.

The aroma is clean with a gentle sweetness. With a subtle stone-like earthiness and an almond-like nuttiness that’s smooth, without the muddy muskiness often found in lower quality heicha. The body is satisfying and silky with an oily, mouth-coating texture is balanced by a fresh cucumber-like finish, making the tea well-balanced with a refreshing lift at the end.

It has all the things we love about Liu Bao—those aged, savory characteristics—but none of the heavy muskiness you sometimes find in lower quality examples. It’s refined, and satisfying with a great mouthfeel.

Like all great Liu Bao, this tea has been through a slow aging and fermentation process, shaped by nearly two decades of careful storage. This one came to us in a traditional woven basket, which collectors often prefer for how it helps the tea breathe and mature over time.

Brewing Tips (Gongfu Style):

Start with 5 grams of tea and a 90ml gaiwan. Give the leaves a quick rinse with water at 204°F (96°C) to wake them up. Steep the first infusion for about 10 seconds, then add 3–5 seconds to each round after that. Even when over-steeped, it doesn’t become dry or bitter, making it a tea that is easy to enjoy.

This 2006 Liu Bao isn’t just a tea, it’s an experience. Aged well, clean, and hits the perfect balance of deep earthiness and freshness, if you’re looking for a Liu Bao that surprises you with how smooth, clean, and uniquely balanced it can be—this is it.

Origin:  Guangxi Province, China