2005,Aged Aroma Liubao Tea,Sheng Cha

Simple Guide to Brewing Liubao Tea​

Liubao tea is a type of dark tea with a mellow taste and unique aged aroma. Here’s how to brew it:​

Choosing Tea Utensils​

A purple clay pot (150-200ml medium-sized round pot) is preferred as it makes the tea soup more 温润 (smooth and mellow). Beginners can opt for a white porcelain gaiwan, which is convenient for observing the soup color. Pair it with a glass fair cup and
white porcelain tasting cups.​

Water Temperature​

Use 95-100℃ hot water; for aged tea, directly use boiling water. This can fully bring out the aroma and flavor.​

Tea Amount​

Put 5-7g of tea in a 150ml utensil. Beginners can reduce it to 4-5g, while experienced tea drinkers can increase it to 7-8g. First, put the dry tea into a pre-warmed utensil, pour a small amount of hot water to awaken the tea for 10-15 seconds, then discard
the water and start brewing.​

Brewing Steps​

• Washing the tea: For tea made with modern techniques, it is recommended to wash it twice, flushing with boiling water and draining quickly (within 10 seconds).​

• Brewing time: 10-15 seconds for the first 3 infusions, 20-30 seconds for the 4th to 6th infusions, and can be extended to more than 1 minute after the 7th infusion.​

• Water pouring: Pour slowly along the wall of the utensil, do not pour directly onto the tea leaves.