Aged dark tea «Lao Liubao Shu» from Guangxi province harvest 2001.
In appearance: medium-sized, dark brown flagella of tea leaves with thin cuttings. The aroma is intensive, woody-balsamic with an earthy note. The liquor is transparent, chestnut color.
The bouquet of the brewed tea is mature and multifaceted, woody-balsamic, with earthy, vine, herbaceous and berry notes. The aroma is deep and complex, woody-balsamic with a berry accent. The taste is full-bodied and soft, with fine berry sourness and nuances of spice. The finish is juicy and stable.
Brew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 8-10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
Aged dark tea «Lao Liubao Shu» is an excellent heicha with a multifaceted taste and warming, moderately tonic effect.