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2017 Ginseng Aroma Liu Bao Tea
  • 2017 Ginseng Aroma Liu Bao Tea
  • 2017 Ginseng Aroma Liu Bao Tea
  • 2017 Ginseng Aroma Liu Bao Tea
  • 2017 Ginseng Aroma Liu Bao Tea
  • 2017 Ginseng Aroma Liu Bao Tea
2017 Ginseng Aroma Liu Bao Tea

2017 Ginseng Aroma Liu Bao Tea

$36.00 $40.00
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1 reviews

Weight: 85g

Origin: Liu Bao Town, Guangxi

Cultivar: Guiqing 桂青

Harvest: Spring 2017

Oxidation: Oxidized

Caffeine: Low

Theanine: Medium

Catechin: Medium


Tasting Notes (5/16/2025)

Aroma: ginseng-like, aged aroma, glutinous rice, floral, mild herbal


Taste: smooth, full-bodied, complex, clean, sweet aftertaste
Basic Information

This exceptional Liu Bao tea is the creation of Yi Yanhua, a renowned Chinese tea master and official inheritor of Guangxi’s intangible cultural heritage for Liu Bao tea craftsmanship. Coming from a family with a long-standing tradition in tea making, Yi Yanhua brings generations of expertise into every step of the process. This tea has received a coveted gold medal at a prestigious tea competition, reflecting its extraordinary quality and artistry.

Carefully selected from tender young leaf buds of superior local tea varieties, this Liu Bao tea embodies meticulous craftsmanship and rare terroir. One of its most striking features is its natural “shenxiang” (参香) — a rare ginseng-like aroma that is highly prized, even among aged teas stored for over 30 years. This unique fragrance arises from a fortunate convergence of exceptional raw materials, traditional processing techniques, and the ideal dry storage conditions found in Liu Bao town.

The brewed tea offers a mellow, smooth taste with a rich body and a strong salivating effect that lingers on the palate. Its stable and enduring shenxiang adds depth and elegance, making each cup a multi-layered sensory experience. This tea is not only a rare find for collectors but also a refined indulgence for those who appreciate the profound charm of traditionally crafted, high-grade Liu Bao tea.
Steeping Guidelines

Easy Mug Brew

Use a tea-to-water ratio of 1:100. 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 1:30. 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 1:200. 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.

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