2006 Premium 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 deep and nutty—like roasted caramelized nuts—with a subtle stone-like earthiness that’s clean and smooth, without the muddy muskiness often found in lower quality heicha. The body is rich and buttery, almost like dark caramel but without the sweetness. Its oily, mouth-coating texture is balanced by a light herbal finish reminiscent of coriander, making the tea deeply satisfying 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, complex, and full of personality.

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 to near perfection, layered with depth, and totally unlike any liu bao we’ve tasted before. If you’re looking for a Liu Bao that surprises you with how smooth, clean, and uniquely rich it can be—this is it.

Origin:  Guangxi Province, China