About Brewing Liu Bao
Liu Bao predates puerh's export fame and was the "cooling" tea of Cantonese dockworkers and Malaysian miners. Its signature notes — betel nut, areca, camphor — sound strange and taste smooth: less punch than shou puerh, more gentleness. It ages in bamboo baskets, picking up a pine note from the packaging. Boiling water, a rinse, and long sessions are the tradition.