Name: 2001 Liupao Tea Seeds
Place of origin: Heishi Mountains, Liupao Town, sourced from ancient trees (over 100 years old) from a local organic tea garden
Cultivar: Liupao native cultivar
Processing: Traditional sun dried
Flavour: Herbal, sweet and fruity aromas, with a subtle medicinal note. Excellent rich and mellow flavour, with a long-lasting sweet aftertaste.

Brewing suggestions:
Clay teapot (zisha or nixing clay)
Ratio: 1:15
Water temp: 100℃

Simmer brewing method using a clay teapot (煮茶法):
Ratio: 1:100 (1g tea seeds for 100ml water)
Steps:
1. Fill your clay kettle with water and bring to a boil
2. Place the tea seeds into the kettle and brew at a medium-low heat, simmering for around 3-5 minutes.
3. The tea can now be served. Be sure to leave around half of the brewed tea in the kettle for further simmering (so the flavour of the next kettle won't drop in concentration);
4. Top up the kettle and continue boiling. This step can be repeated until no more flavour is being steeped out from the tea leaves. Normally, this will be after around the fourth round of brewing.

You can also have this tea seeds mixed with old Liupao  or Lao Cha Po.

Find out more about Yaoyao and Sixian (四閑齋):
Instagram: sixian_tea