{"product_id":"2026-liu-bao-traditional-raw-heicha","title":"2026 Liu Bao Traditional Raw Heicha","description":"\u003cp\u003eWhen most people think of \u003cstrong\u003eLiubao\u003c\/strong\u003e, they imagine a dark, earthy, fully fermented tea. But that's actually a relatively modern style.\u003c\/p\u003e\n\u003cp\u003eBefore fermented Liubao became common, \u003cstrong\u003eLiubao was traditionally made as\u003c\/strong\u003e \u003cstrong\u003eraw (生六堡)\u003c\/strong\u003e using a much older processing method. Instead of speeding up fermentation through artificial wet piling, this tea is left to transform naturally over time through slow oxidation, microbial activity, and aging. If you're familiar with puerh, you can think of it as the relationship between raw (sheng) and cooked (shou) puerh—but with a character that's uniquely Liubao.\u003c\/p\u003e\n\u003cp\u003eThis tea comes from \u003cstrong\u003eLiubao Town in Guangxi Province\u003c\/strong\u003e, the birthplace of Liubao tea. The region's \u003cstrong\u003ewarm, humid climate, misty mountains, abundant rainfall, mineral-rich soils,\u003c\/strong\u003e and \u003cstrong\u003edense forests \u003c\/strong\u003ecreate \u003cstrong\u003eideal conditions \u003c\/strong\u003enot only for growing tea, but also for the \u003cstrong\u003eslow natural transformation\u003c\/strong\u003e that makes traditional Liubao so special.\u003c\/p\u003e\n\u003cp\u003eYoung raw Liubao is probably not what you'd expect from a heicha. Rather than being heavy and earthy, it's brighter, vibrant, and remarkably clean. The aroma reminds us of \u003cstrong\u003edried plum\u003c\/strong\u003e with a \u003cstrong\u003esoft\u003c\/strong\u003e\u003cstrong\u003e broth savoriness\u003c\/strong\u003e, while the cup reveals notes of \u003cstrong\u003efresh bamboo, grilled corn sweetness, \u003c\/strong\u003ea gentle\u003cstrong\u003e salinity\u003c\/strong\u003e\u003cstrong\u003e, \u003c\/strong\u003eand a\u003cstrong\u003e fruity undercurrent \u003c\/strong\u003eof\u003cstrong\u003e dried plum\u003c\/strong\u003e. As the tea fades, that plum character becomes more pronounced, leaving behind a \u003cstrong\u003elingering, sweet finish\u003c\/strong\u003e that feels refreshing and full of life.\u003c\/p\u003e\n\u003cp\u003eCompared to modern fermented Liubao, this traditional raw version feels brighter, more energetic, and allows the character of the leaf itself to shine through.\u003c\/p\u003e\n\u003cp\u003eLike raw puerh, \u003cstrong\u003ethis tea is also meant to age.\u003c\/strong\u003e Over the years, the bitterness gradually softens, sweetness increases, fruit notes become deeper, woody aromas emerge, and the texture grows smoother and more complex. Rather than creating those aged characteristics during processing, traditional raw Liubao lets time do the work.\u003c\/p\u003e\n\u003cp\u003eFor decades, fermented Liubao became the dominant style because it could be enjoyed much sooner. But we're excited to share this traditional raw Liubao—a tea that offers not only a fascinating drinking experience today, but also the opportunity to watch it evolve naturally for years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Brew (Gongfu Style):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse 5g of tea leaves, a 90-100ml gaiwan and 205°F (96°C) water.\u003c\/p\u003e\n\u003cp\u003e1. Give the tea leaves a quick rinse before brewing.\u003c\/p\u003e\n\u003cp\u003e2. For the first infusion, steep for 10 seconds to let the leaves open up.\u003c\/p\u003e\n\u003cp\u003e3. For subsequent infusions, steep for 1-2 seconds per infusion. From the second infusion onward, both the flavor and color will become more pronounced.\u003c\/p\u003e\n\u003cp\u003e4. After the 10th infusion, start steeping for 1-2 seconds longer than the previous infusion.\u003c\/p\u003e\n\u003cp\u003eThis tea easily makes 18-20 infusions, making it a great tea to share or for leisurely tea sessions. If you want a stronger brew in later steeps, only fill half the gaiwan with water and extend the steeping time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:  Guangxi Province, China\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes: Grilled Corn, Fresh Bamboo, Dried Plum \u003c\/strong\u003e\u003c\/p\u003e","brand":"Tea and Whisk","offers":[{"title":"1 oz sample","offer_id":49314128298227,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"2 oz","offer_id":49314128330995,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true},{"title":"3 oz","offer_id":49314128363763,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":49314128396531,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":49314128429299,"sku":null,"price":87.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":49314128462067,"sku":null,"price":114.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9486\/0322\/files\/4C360BFE-2A3A-4638-8661-AB32148D0B03.jpg?v=1782764649","url":"https:\/\/teaandwhisk.com\/products\/2026-liu-bao-traditional-raw-heicha","provider":"Tea and Whisk","version":"1.0","type":"link"}