2000 Ginseng Aroma – Liu Bao Tea

$25.00

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This aged 2000 Liubao tea is a traditional dark tea from Guangxi made from high-mountain spring leaves and old tea trees around fifty to sixty years old. It is smooth, rich, mellow, and highly durable for many infusions. Low in caffeine, it is suitable for aged tea lovers, collectors, and anyone who enjoys deep, warming, and complex dark teas.

The aroma is clean and layered, with notes of ginseng, herbal medicine, honey, aged wood, beans, and soft milky sweetness. The taste is mellow, smooth, thick, and creamy, with a rich texture and gentle cooling sensation in the throat. Early infusions show strong ginseng and herbal notes, while later infusions become sweeter with woody, honey-like, and glutinous rice flavors. The tea leaves a lasting sweet aftertaste and strong salivation. When simmered, the tea becomes even richer and more comforting.

This tea is traditionally handcrafted using the classic Liubao “double steaming and double pressing” technique. After production in 2000, it was naturally aged for over twenty-six years in a traditional wooden dry warehouse. Long-term aging softened the tea and developed its deep, smooth, and harmonious character.

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.