This relatively old Liu Bao, a post-fermented Guangxi tea related to Yunnan Pu Er, has been aged in a woven bamboo basket for over 15 years now. Its beautiful dark leaves give off aromas of undergrowth and beetroot. The infusion is smooth and deep, sweet and digest, with aromatic notes reminiscent of root vegetables, forest land, used wood, flint and wild mushrooms. A precious and rare tea!
1 1/2 tsp/250ml 
4-5 minutes 
98°C Rinse