9501 Chen Nian – 1995 Vintage Liu Bao Tea

$45.00

Shipping calculated at checkout.

This 1995 vintage Liubao tea is a rare aged dark tea made from premium first-flush spring buds and tips from old-growth local tea trees in Guangxi. It is rich, smooth, deeply aged, and full of traditional character. The tea is low in caffeine and highly suitable for experienced tea drinkers, aged tea collectors, Liubao enthusiasts, and anyone who enjoys complex, mellow, and comforting dark teas with strong aging character and lasting cha qi.

The aroma is deep, pure, and layered, with notes of woody herbs, camphor, sandalwood, almond, peanut dew, glutinous rice, and faint milky sweetness. The fragrance becomes sweeter and warmer as the tea opens. The taste is thick, rich, smooth, and full-bodied, with a silky pectin texture and strong mouthfeel. The liquor feels mellow yet lively, producing lasting salivation and a long sweet aftertaste. Later infusions become softer, sweeter, and more rounded, with lingering glutinous rice sweetness and aged herbal depth. When simmered, the tea develops even deeper medicinal, creamy, and sticky rice notes with strong tea energy and a soothing body feel.

This tea was traditionally handcrafted using the classic Liubao “double steaming and double pressing” technique. The fermentation was carefully controlled to create stability and long-term aging potential. After production in 1995, the tea rested in a traditional tea cellar for three years before aging for decades in a dry wooden warehouse. Nearly thirty years of natural aging transformed the tea into a mature, refined, and highly complex dark tea while preserving clarity, vitality, and structure. The long aging process removed harshness and created a smooth, settled, and harmonious character highly valued in traditional Liubao tea culture.

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.