2008 New Style Liu Bao Heicha

Liubao Tea (六堡茶) is one of China's oldest dark teas, with a history stretching back hundreds of years. Produced in Liubao Town in Guangxi Province, it has long been prized both within China and throughout Southeast Asia, where it became a favorite among overseas Chinese communities. The region's warm, humid climate, abundant rainfall, and misty mountains create ideal conditions for the post-fermentation and aging that define Liubao tea.

One of the most fascinating things about Liubao is that there are actually two distinct styles.

The original, traditional style is made as a raw heicha, relying on slow natural aging over many years. But in the mid-20th century, producers developed what's now known as the new style (现代工艺). Instead of waiting years for the tea to transform naturally, the leaves undergo a carefully controlled wet-pile fermentation (渥堆), similar in concept to cooked/shou puerh, allowing many of those rich, mellow characteristics to develop much sooner. Today, this is the style of Liubao that most tea drinkers know and love.

This 2008 New Style Liubao has had years to continue maturing after its initial fermentation, resulting in a tea that feels wonderfully smooth and comforting. In the cup, you'll find a distinctive red bean (azuki) sweetness, layered with stone-like minerality, soft, grounding woodiness, and a gentle green bean-like vegetal sweetness. A subtle coriander-like spice note appears at the finish, adding another layer of complexity. The tea is clean and medium-bodied—lighter than many other dark teas—while still offering a satisfying, oily mouthfeel.

Unlike many Liubao teas that are often boiled, we actually recommend brewing this one gongfu style to appreciate its cleaner, more nuanced character. It remains remarkably forgiving, with virtually no risk of bitterness or dryness, even if you accidentally oversteep it.

Gongfu Brewing

Use 5g of tea in a 90–100ml gaiwan.

Give the leaves a quick rinse, then brew with 205°F (96°C) water.

• First infusion: 15 seconds

• Following infusions: 5–7 seconds

• After the 6th–7th infusion, gradually increase each steep by 5–10 seconds.

This tea will continue to evolve over many satisfying infusions, revealing new layers while maintaining its smooth, mellow character.

Origin: Guangxi, China

Notes: Red Bean, Stone, Green Beans, Wood, Coriander