2012 Wuzhou Chen Xiang Liu Bao heicha

Traditional Chinese fermented Liu Bao black tea (hei cha) from Wuzhou, Guangxi, China, harvested in May 2012 from high altitude (in the context of Liu Bao tea) region around 900 meters above sea level. Medium sized leaves with a few twigs. Dark, earthy and smooth tea with a pine-like "wet" flavour that brings to mind images of forest floor, tree roots and moss. Collectors often categorize fermented teas by flavour profile, this falls into the chen xiang or "aged aroma" group.

Brewing tips: 5 grams of tea per 200ml of 100C water, rinse the tea, 1st steeping 1min, 2nd steeping 1-2min, 3rd steeping 2-3min etc.