Liubu Linglong Anhua Dark Tea | Wild Old Tree Tianjian Tea Thin Disc

Liubu Linglong 六步玲珑 is named after Liubu Stream (六步溪, Six Steps Creek), located on the western side of Anhua County 安化县, a nationally protected nature reserve. Surrounded by lofty mountains and dense forests, this area is shrouded in mist and rain, teeming with birds and wild animals. Since ancient times, it has remained secluded from the world, with few human traces. Legend has it that six sacred deer once lived in this ancient forest, which gave the stream its original name, "Lubu Stream" (Deer Step Stream). Wild tea trees here grow in scattered clusters among ancient trees and overgrown vegetation. With their gnarled, vigorous forms and moss-covered branches as thick as an adult’s arm, they are estimated to be over a hundred years old, perfectly embodying Anhua's tea-growing tradition of “thriving naturally by cliffs and watersides.”

Liubu Linglong Wild Old Tree Tianjian Thin Disc is crafted using the ancient imperial tribute tea techniques, adhering to eighteen traditional steps, including full fermentation and meticulous roasting. Made in 2017, it is tightly compressed into coin-shaped thin discs, each weighing approximately 6 grams—ideal for convenient brewing and sharing. The leaves are dark brown and glossy, with visible golden buds. The tea liquor is amber-hued, thick and lustrous like oil, clear and mirror-like. The dry tea gives off a complex aroma, combining aged and toasty notes with hints of chestnut and steamed rice cake. Once brewed, the leaves exude layered aromas of camphor wood, smoked dates, honey, and floral sweetness—revealing the depth of well-aged tea.

The tea liquor is smooth and refreshing upon entry, like a mountain spring with fine, silky texture and lingering sweetness. In the first few infusions, the taste is gentle and refined. From the 2nd to 6th infusions, the tea opens fully, releasing a rich, mellow, and slightly bitter flavor that transforms quickly into a sweet aftertaste of jujube and cooling mint. The strong body sensations evoke the feeling of being immersed in a forested mountain. From the 7th infusion onward, the liquor becomes softer and sweeter, with a velvety mouthfeel and a long-lasting, cooling aftertaste. The overall flavor is intricate and balanced, with subtle bitterness weaving through like thread through a needle, enhancing its brightness, complexity, and depth. The brewed leaves are tender, complete, and soft to the touch, with a bright brownish-green hue and a faint red glow—revealing both the aging process and the vibrant energy of its wild mountain origin.

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.