Name: 1996 Old Liupao
Place of origin: Guangxi province, south China
Cultivar: Ancient tree, native cultivar from Guangxi Province.
Processing: Traditional processing, Sheng (raw) Liupao, dry storage.
Aroma: Herbal and woody aromas, with a hint of sweet jujube.
Flavour: Mellow, earthy and smooth, sweet aftertaste

This tea is made from coarse, wide leaves, and the occasional stem, from ancient trees growing in natural mountains in Wuzhou, Guangxi province.

This Liupao is more of a sheng (raw) dark tea, but it has gone through a short steaming process, resulting a milder flavour than normal Sheng teas. With nearly thirty years of aging, the leaves are now full of woody and medicinal aromas, and feature a hint of honey-sweet on finish. I recommend brewing around 4-5 times in your teapot, then transfer the leaves to a glass or clay kettle where you can brew over a rolling boil. This will stew out the more complex flavours that remain within the leaves, revealing the true depth of flavour that has developed over the years.

Brewing suggestions:
Clay teapot
Ratio: 1:20 (5g leaves for a 100ml teapot)
Water temp: 100℃
Tea infusion: Rinse leaves 1 to 2 times. Steep for 10-20 seconds for the first few infusions, then increase steeping time when the colour and flavour begins to fade. This tea can be steeped up to 10-15 times.