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Liu Bao Heicha

Liu Bao Heicha

$51.75

  • A rarity, these leaves are hand-picked within high altitude mountains near Liubao, South China. Delicately hand-picked then aged throughout fermentation, the blend yields a rich and bold aroma of musk, pine and sweet plum.

  • Pine, Musk, Sweet Plum

  • Premium Single Origin Black Tea

  • May

  • Gluten Free, Dairy Free, Vegan

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$50.00 Away from free shipping

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Hei Cha tea leaves are thoroughly oxidized, making it the most oxidized in the spectrum of teas. The leaves are exposed to high levels of moisture and humidity throughout the wet fermentation process. Inducing a rich red liquor with a woody scent and a smooth, palatable flavor.

  • Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidized leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.

    To produce black tea, the tea is rolled and left to rest (typically for a period of 2 - 2.5 hours) in a warm damp environment to promote oxidation. Heat is applied to the tea once the desired level of oxidation has been accomplished.

How to prepare

  • Obtain quality water and fill your kettle, setting it to 94°. Weigh 1.3g of tea, ensuring you add the leaves first, before following with water.

  • Upon pouring, set your timer to ensure you steep ¾ mins. After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.

  • Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.

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