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Temps d'infusion
3–5 min
Recommandé
Infusions
5
Recommandé
Température de l'eau
98°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
medium
Habituel
Notes marquantes
CoffeeCamphorThickHoneyCocoaBaked Bread
Aperçu
Best pick • solid dark choice from Origine inconnue
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Made from old tree Gui Qing material blended, this 2018 Liubao heicha is processed using traditional double-steaming and double-pressing, with a slightly lighter fermentation. Full bodied, with notes of wild honey, rye bread, and cocoa, there’s an almost coffee-like quality with a slight pleasant bitterness, backed by a pleasant camphor aroma. A strong chaqi also stands out, which is both warming and immediate. Although still relatively young by Liubao standards, this tea is a unique pressing with great aging potential at a budget friendly price. $0.17-0.24/gram