Origination: This is the 1993 Gineng-Scented Aroma Liubao Tea. Falling under the dark tea category, it has a characteristic Gineng-scented aroma. The tea comes in loose-leaf form and is of top-grade quality. Starting to age in 1993, it’s directly exported from Wuzhou, Guangxi, China.
Brewing Recommendations
- Tea Amount & Vessel: Use 5-7g of tea (break small pieces from the brick, avoid crushing) with a Yixing clay teapot or Gaiwan (100-150ml) — these vessels retain heat well to draw out the areca nut and aged notes.
- Water & Temperature: Use filtered or spring water; bring to full boil (100℃) (high temperature unlocks the deep, mellow flavor of aged wild Liubao without bitterness).
- Steeping Time:
- First 2 washes: 5-10s (awaken the tea, discard water).
- 1st-3rd infusions: 15-20s (light to medium strength, highlight areca nut sweetness).
- 4th-8th infusions: Extend by 5-10s each time (flavor remains rich; earthy and sweet layers deepen).
- It can be steeped 8-12 times — wild tea leaves hold flavor well due to their dense texture.
Storage Recommendations
- Environment Control: Keep in a cool, dry, well-ventilated space (15-25℃, 50%-70% humidity) — avoid direct sunlight, dampness (to prevent mold) and strong odors (tea absorbs smells easily, which would ruin the areca nut aroma).
- Packaging Choice: Wrap the brick in unbleached cotton paper or porous kraft paper (preserves breathability for slow aging); avoid airtight plastic bags (traps moisture). For long-term storage, place in a ceramic jar or wooden tea caddy with
a loose-fitting lid.
- Handling Note: Avoid frequent touching (oils from hands may affect the tea surface) and sudden temperature/humidity changes — stable conditions help maintain its 20-year-aged flavor integrity.
