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2013 Betel Nut Aroma Liu Bao (2012)

2013 Betel Nut Aroma Liu Bao (2012)

Li Zhuocheng

Type
Dark Tea
Origin
Liuyuan Liu Bao Ecological Tea Garden, Hedong Village, Wangfu Town, Cangwu County, Guangxi Zhuang Autonomous Region, China
Cultivar
Cangwu Quntizhong (heirloom variety)
Elevation
600–800 m
Steeping instructions
100˚C / 212˚F, Rinse. Gongfu style: 1g : 30ml, 15s for 3 infusions, then increment steeping time by 5 or 10 seconds. Western style: 1g : 80ml, 2min + 1min per infusion Bowl style: 1g : 80ml Boiling: 1g : 200ml, 2min + 1min each time
Website
https://myteapal.store/products/2013-betel-nut-aroma-liu-bao-dark-tea
Description
This Betel Nut Aroma Liu Bao comes from the Liuyuan Liu Bao Ecological Tea Garden in Hedong Village, Wangfu Town, Cangwu County, Guangxi Province. The tea garden lies at 600–800 meters elevation in a subtropical monsoon climate characterized by ample sunlight, warm temperatures, high rainfall, long summers, short winters, and a long frost-free period. The surrounding ecology is rich and intact, with fir and bamboo forests, ferns, and orchid-family plants growing among rocky terrain. The soils consist of red earth mixed with gravel and exposed stone, contributing to strong mineral expression and slow leaf growth. The material is first-grade Gushu (ancient tree) leaves from the Cangwu Quntizhong (heirloom variety). The leaves were harvested in 2012 and initially processed into maocha (semi-processed tea), then formally produced and compressed as Liu Bao in 2013, which defines the tea’s vintage. Production was supervised by Liu Jianming, a dual Intangible Cultural Heritage inheritor of both traditional Liu Bao craftsmanship and cold-water pile fermentation techniques. The tea follows a classical Liu Bao workflow: double steaming and double compression to stabilize leaf structure and deepen body, followed by drying over a seven-star stove. Double steaming and compression enhance density and long-term aging potential, while seven-star stove drying introduces gentle thermal depth and may impart a subtle pine-smoke nuance without overpowering the base material. The dry tea shows tight, fine strands, dark brown-black with a glossy, gem-like sheen and good cleanliness, with some visible stem. The brewed liquor is deep red, bright, and translucent, with a notably thick pectin layer. Aromatically, the tea unfolds in clear stages: an assertive betel nut note at the opening, followed by orchid florals and nectar-like sweetness, with a continuous thread of soft pine smoke throughout. The cup-base aroma lingers with hints of light caramel and dairy cream. On the palate, the tea is thick, smooth, and sweet, delivering a pronounced cooling sensation that is highly valued in well-aged Liu Bao, and finishing with a long, high-mountain ecological aftertaste. The leaf base is dark brown, soft, resilient, and lively.

Shipped in December 2025

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