{"product_id":"2008-new-style-liu-bao-heicha","title":"2008 New Style Liu Bao Heicha","description":"\u003cp\u003e\u003cstrong\u003eLiubao Tea (六堡茶)\u003c\/strong\u003e is one of China's oldest dark teas, with a history stretching back hundreds of years. Produced in \u003cstrong\u003eLiubao Town\u003c\/strong\u003e in \u003cstrong\u003eGuangxi Province\u003c\/strong\u003e, it has long been prized both within China and throughout Southeast Asia, where it became a favorite among overseas Chinese communities. The \u003cstrong\u003eregion's warm, humid climate, abundant rainfall, \u003c\/strong\u003eand\u003cstrong\u003e misty mountains \u003c\/strong\u003ecreate\u003cstrong\u003e ideal conditions \u003c\/strong\u003efor the\u003cstrong\u003e post-fermentation and aging\u003c\/strong\u003e that define Liubao tea.\u003c\/p\u003e\n\u003cp\u003eOne of the most fascinating things about Liubao is that there are actually \u003cstrong\u003etwo distinct styles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe original, traditional style is made as a \u003cstrong\u003eraw heicha\u003c\/strong\u003e, relying on slow natural aging over many years. But in the mid-20th century, producers developed what's now known as the \u003cstrong\u003enew style (现代工艺)\u003c\/strong\u003e. Instead of waiting years for the tea to transform naturally, the leaves undergo a carefully controlled \u003cstrong\u003ewet-pile fermentation (渥堆)\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e2008 New Style Liubao\u003c\/strong\u003e 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 \u003cstrong\u003ered bean (azuki) sweetness\u003c\/strong\u003e, layered with \u003cstrong\u003estone-like minerality\u003c\/strong\u003e, \u003cstrong\u003esoft, grounding woodiness\u003c\/strong\u003e, and a gentle \u003cstrong\u003egreen bean-like vegetal sweetness\u003c\/strong\u003e. A \u003cstrong\u003esubtle coriander-like spice note\u003c\/strong\u003e appears at the finish, adding another layer of complexity. The tea is \u003cstrong\u003eclean and medium-bodied\u003c\/strong\u003e—lighter than many other dark teas—while still offering a \u003cstrong\u003esatisfying, oily mouthfeel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike many Liubao teas that are often boiled, we actually recommend brewing this one \u003cstrong\u003egongfu style\u003c\/strong\u003e to appreciate its cleaner, \u003cstrong\u003emore nuanced character\u003c\/strong\u003e. It remains \u003cstrong\u003eremarkably forgiving\u003c\/strong\u003e, with virtually no risk of bitterness or dryness, even if you accidentally oversteep it.\u003c\/p\u003e\n\u003ch3\u003eGongfu Brewing\u003c\/h3\u003e\n\u003cp\u003eUse \u003cstrong\u003e5g of tea\u003c\/strong\u003e in a \u003cstrong\u003e90–100ml gaiwan\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eGive the leaves a quick rinse, then brew with \u003cstrong\u003e205°F (96°C)\u003c\/strong\u003e water.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFirst infusion: \u003cstrong\u003e15 seconds\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFollowing infusions: \u003cstrong\u003e5–7 seconds\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the 6th–7th infusion, gradually increase each steep by \u003cstrong\u003e5–10 seconds\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis tea will continue to evolve over many satisfying infusions, revealing new layers while maintaining its smooth, mellow character.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guangxi, China\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes: Red Bean, Stone, Green Beans, Wood, Coriander\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Tea and Whisk","offers":[{"title":"1 oz sample","offer_id":49314255044851,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"2 oz","offer_id":49314255077619,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true},{"title":"3 oz","offer_id":49314255110387,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":49314255143155,"sku":null,"price":94.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":49314255175923,"sku":null,"price":138.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9486\/0322\/files\/F57A98CE-6BB7-4B34-850E-6BACA7D28A00.jpg?v=1782764678","url":"https:\/\/teaandwhisk.com\/products\/2008-new-style-liu-bao-heicha","provider":"Tea and Whisk","version":"1.0","type":"link"}