2013 Aged Supreme Grade Liubao Tea

This exceptional Liubao tea originates from the historic tea-producing region of Wuzhou in Guangxi, crafted from carefully selected spring leaves in 2013 and aged under controlled conditions for over a decade. As a Supreme Grade Liubao tea, it represents the highest standard of traditional pile-fermentation and aging craftsmanship, developing the characteristic "aged fragrance" (Chen Xiang) prized by connoisseurs.

The tea has undergone complete microbial transformation through natural aging, resulting in leaves that appear dark brown with visible golden tips. When brewed, it produces a deep, ruby-red liquor with remarkable clarity and a thick, viscous texture that coats the palate. The flavor profile reveals complex layers of aged wood, dried dates, Chinese herbs, and a distinctive "red date sweetness" (Hong Zao Wei), with a subtle pine resin aroma that lingers in the empty cup. The aftertaste is exceptionally clean and sweet, demonstrating perfect fermentation balance and superior aging potential.

Brewing Guide:

Teaware: Yixing clay teapot or porcelain gaiwan

Water Temperature: 100°C (212°F) boiling water

Amount: 6-8g per 150ml

Rinse: Rinse twice with boiling water to awaken the aged leaves

Steeping Time:

First infusion: 15-20 seconds

Gradually increase by 10-15 seconds for subsequent brews

Excellent for simmering—gentle heating enhances its medicinal sweetness and smoothness

Storage Tips:

Store in a well-ventilated, odor-proof ceramic jar away from light and moisture

Natural room temperature storage with occasional air circulation is ideal

Suitable for continued aging to develop deeper complexity

No refrigeration needed—this tea improves with proper aging conditions