Sheqian – 2025 Spring Liubao Tea

$16.00

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Harvested before the Chun She festival from high-mountain tea gardens in Ludi, Liubao Town, Guangxi, Sheqian 2025 Spring Liubao Tea captures the fresh character of early spring tea. Made from original-seed old tea trees using tender one-bud-one-leaf material, it offers a rich, smooth, naturally sweet profile with fresh floral complexity and a lingering finish.

Bright aromas of blueberry, orchid, sweet bean, smoked plum, and light jujube unfold gradually in the cup. The liquor is thick, mellow, and smooth, with layers of sweetness that evolve through multiple infusions. Early steeps highlight fresh bean and floral notes, while later infusions become deeper, rounder, and gently fruity, leaving lingering orchid and jujube aromas.

Traditional Liubao craftsmanship shapes the tea through spreading, kill-green, rolling, piling, re-rolling, and slow drying. Carefully refined processing techniques help soften bitterness while preserving the fresh character of the spring material. The result combines the distinctive qualities of early-season tea with traditional Liubao craftsmanship and years of tea-making experience.

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.