9501 Chen Nian – 1995 Vintage Liu Bao Tea

$45.00

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Origin: Liubao Town, Guangxi

Cultivar: Yuanzhong (local variety)

Harvest: Spring 1995

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: High 

Tasting Notes (5/16/2025) 

Aroma: pure, woody, almond, glutinous rice, sandalwood, milky, camphor, herbal 

Taste: rich, thick, full-bodied, smooth, delicate, complexity, pectin texture, salivation, full of tea energy (cha qi)

Easy Mug Brew

Use a tea-to-water ratio of 1:150. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:35. Brew with water at 100°C (212°F). For the first two infusions, steep for about 10 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:250. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.