1993 Liu Bao Hei Cha

Tea type
Pu'erh Tea
Pu Erh Tea
Not available
Sold in
Loose Leaf
Not available
Not available
Edit tea info Last updated by AJ
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

Tasting Notes

There aren't any tasting notes for this tea yet.

From Tea Side

Origin: Thailand
Elevation: 1400 m
Fermented in: 1993

Loose-leaf Liu bao dark tea (hei cha) from 200-300-year-old trees, fermented in 1993. Chiang Rai province, northern Thailand. Altitude is about 1400 meters above sea level. It’s the same place where they were producing famous Hong Thai Chang pu-erhs since the mid-1930s. According to traditional technology, this Liu Bao was kept in high humidity for a year and a half, then dried and put in storage. Since then – and that’s nearly 30 years – it has been aging in the mountains, in the north of Thailand.

The tea brews into a soft, almost perfectly smooth infusion. It is intense in aroma and taste. Chocolate-burgundy in color, don’t expect the oily ink here, that’s not what it’s for. At the same time, over-brewing doesn’t spoil its taste but makes it over-saturated.

The mouthfeel is thick, rich, and oily. There are chocolate, hazelnut, pleasant very sweet woody notes, and a little cinnamon.

Despite similarities to ripe pu’er teas, this Liu Bao tea has its own individual bright beauty.

Cha Qi effect: tranquility, relaxation. Our old Liu Bao makes the body light, thoughts weightless, and calm. Only the old tea from the trees can give such soft relaxation.

About Tea Side View company

Company description not available.

Tasting Notes

There aren't any tasting notes for this tea yet.