About 2019 San He Liu Bao Dark Tea 150g

This tea is produced by Guangxi Wu Zhou Tea Factory in 2019, with ageing commencing in 2016. This tea is renowned for its distinctive betelnut flavour.
Rich in nutritional value, this dark tea provides essential vitamins, minerals, protein, amino acids, and carbohydrates. Historically, it has been vital for communities in north-western China whose diets centre on beef, lamb, and cheese with limited access to fresh produce. The tea serves as a crucial nutritional supplement, delivering key minerals and vitamins that may otherwise be lacking.
Important health information: This product is not suitable if you're experiencing fever, or managing liver conditions, neurasthenia, cholecystitis, pancreatitis, ulcers, or urinary stones. It should also be avoided during pregnancy, whilst breastfeeding, if malnourished or anaemic, when consuming alcohol, or while on medication. Please seek advice from your healthcare provider before purchasing if you have any other medical concerns.

Appearance & Taste

The tea leaves are small and slender with a gentle twist. When brewed, it delivers a mellow, smooth flavour profile dominated by its characteristic betelnut notes. Years of careful ageing have developed a distinctive, rich Chen fragrance. The liquor is pure and clear with a wine-red amber colour.

Taste: Betel Nut, Chen, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

2-3 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

2-3 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

2-3 mins

Enjoy!

Kongfu Style

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
Add 1g Dark tea for every 50ml of water (recommend 7-10g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotate it two times, and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Dark tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 7s – 10s for the first brew, extending extra 10s-20s infusion time for the following brew.
Pour the steeped tea into a serving cup and divided it into small teacups and serve
Repeat 8-15 times depending on personal taste.

Using Teapot to Boil the tea (Recommend using a clay teapot)

Add 10-15g tea leaves (for 6-8 people, adjust by personal taste) into the clay teapot.
Fill the teapot with hot water.
Infuse tea for a while and then discard the water.
Add cold water.
Keep brewing for 1 min after the water is boiling and try the first round of the tea. For further brews, extend the boiling time to around 2-3 minutes.
After the tea is boiled, simmer on the charcoal fire to get a better taste

Origin

This tea is produced by Guangxi Wu Zhou Tea Factory, the origin of which is Liu Bao Town, Cang Wu County, Wu Zhou City, Guangxi province. Liu Bao town has a subtropical humid monsoon climate, the annual average temperature is 21.1 ℃ and the annual average rainfall is 1503.6mm. The average sunshine hours throughout the year are 1915. It has superior geographical and climatic conditions, abundant rainfall, and vast mountain resources which meets all the requirements of cultivating the tea trees.

Origin: Guangxi

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