This relatively young Liu Bao, a post-fermented Guangxi tea related to Yunnan Pu Er, has been aged in a bamboo basket for 6 years now. Its beautiful dark leaves give off aromas of undergrowth and beetroot. These soft, deep and digestible infusions will give aromatic notes evoking root vegetables, wood and flint with a vegetal finish reminiscent of spinach!
1 1/2 tsp/250ml 
4-5 minutes 
95°C Rinse