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2012 Traditionally Crafted Liu Bao Tea

2012 Traditionally Crafted Liu Bao Tea

$68.00
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Weight: 56g

Origin: Liu Bao Town, Guangxi

Cultivar: Yuanzhong 原种

Harvest: Spring 2012

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: Medium


Tasting Notes (5/16/2025)

Aroma: aged, floral, sweet, honey, bamboo, jujube


Taste: smooth, sweet, mellow, clean, complex, mild herbaldurable, sweet aftertaste

Basic Information

Experience the pinnacle of Liubao tea 六堡茶 artistry with this exceptional 2012 vintage. Meticulously crafted by Tan Aiyun, a revered tea master and representative inheritor of the Guangxi Zhuang Autonomous Region's intangible cultural heritage for Liubao Tea Making, this tea embodies generations of family expertise. Cultivated from indigenous strains and using time-honored techniques, it has been patiently aged for over a decade in the unique microclimate of a mountain cave, developing an unparalleled depth and character.


Each infusion of this remarkable Liubao invites you on a sensory journey through time. Its signature qualities – profoundly mellow, full-bodied, unmistakably aged, and richly aromatic – unfold with every sip, presenting a lingering sweet aftertaste that entices you to savor each cup fully. Renowned for its exceptional durability, this tea gracefully yields its complex character, including subtle hints of honey, through more than fifteen infusions, promising an extended and deeply satisfying tasting experience.


This traditionally crafted Liubao tea is a rare treasure, curated not for the novice but for the discerning palate of seasoned tea enthusiasts. Its intricate nuances and profound depth are an invitation to those who truly appreciate the sophisticated artistry and rich heritage encapsulated in each cup, offering a truly authentic and rewarding Liubao experience.

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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