Fang Hua – Liu Bao Tea 2012 Vintage

$16.00

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Origin: Liubao Town, Guangxi

Cultivar: Yuanzhong (local variety)

Harvest: Spring 2012

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: High 

Tasting Notes (5/16/2025) 

Aroma: pure, camphor, floral fungal, red bean, sweet floral, honey, faint milky 

Taste: thick, smooth, rich, rounded, mellow, smooth texture, delicate, glutinous sweetness, mouth-watering (salivation)

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.