This Bing Lang Xiang Liu Bao tea uses 2013 harvested leaves, and started aging since 2014. Aging stands as a critical phase in Liu Bao production—requiring extended maturation (months to decades) in region specific cellars with stable temperature and humidity.

This transformative process elevates the tea’s quality: shedding young tea’s astringency and pile-fermentation notes while developing mellow depth, aged aroma, and silky texture. Upon unsealing the package, you may detect a slight fermentation odor when first opening the package, this will be largely eliminated after the initial rinse.

The tea liquor pours clear and bright, with a taste that is robust with betel fragrance, followed by lingering sweetness and a subtle cooling mouthfeel.

Produced in March of 2014 in Longsheng County, Guilin City, Guangxi Province, China.

Sold in 25 gram packs or 100 gram packs.