1985 義安茶莊 Original Liu Bao 50kg Basket
This is an exclusive Liu Bao to our tea shop. Manufactured in our own warehouse from 1960 to 1990 for the purpose of exporting to Malaysia, Singapore and South East Asia. This product used traditional steam and press method and packaged in 50 kg. woven bamboo basket. The Liu Bao is formed into hard-pressed shapes and this technique is no longer in use and replaced by more mechanical methods.
Liquor: Chestnut red.
Flavour: First few infusions have a rich, smooth aged tea impression, slight sesame flavour, stimulating. Follow with more obvious traditional betel nut and sesame flavour accompany with comfortable cha qi. Last few infusions are long-lasting and have a very stable aged tea taste. Infused tea leaves are thick grade 7 dark colour leaves. slightly rigid, with a small number of branches. Post-fermentation our professional warehouse in Hong Kong since 1985.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.