Origination: The 2005 Wild Areca Nut-Flavored Liubao Brick Tea is made from wild tea plants in the traditional production area of Liubao Tea in Guangxi. It is pressed in accordance with ancient methods, with its source traceable to the original
tea forests, preserving the natural original taste.
Taste Profile
- Appearance：The brick is neat and compact, with evenly pressed wild tea leaves. Its rich reddish-brown surface (with subtle gloss) shows 20 years of aging (since 2005), and faint wild tea veins reflect careful craftsmanship for stable aging.
- Aroma：Steeping releases layered scents: prominent mellow areca nut fragrance, paired with dried jujube and soft earthy woodiness. Dry tea has a calm aged aroma; hot water deepens it into a sweet, smooth blend—no sharpness, just time-honed
comfort.
- Flavor：Deeply mellow from decades of post-fermentation: areca nut notes wrap the palate, balanced by lingering natural sweetness (no bitterness/astringency). Subtle wild mountain freshness contrasts with its 20-year depth, capturing premium
aged Liubao’s essence.
- Mouthfeel：Luxuriously thick and velvety: the liquor coats the palate smoothly. After swallowing, mild sweetness emerges, leaving a warm throat sensation—full-bodied, indulgent, and satisfying.
- Aging Potential：Over 20 years of natural aging have built complexity, yet wild tea’s rich nutrients let it evolve further: areca nut aroma will refine, sweetness intensify, and flavors grow more intricate—ideal for aged tea connoisseurs.
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.
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.
