I tasted this Liu Bao Cha on New Year’s Day, after a long, cold walk, and it couldn’t have been more perfect.
Dry Leaf & Aroma
The dry leaf immediately took me somewhere familiar: an antique leather-bound book, pages and all. From there, that quiet sense of age carries straight into the cup. The liquor pours deep orange, edging toward reddish, while the aroma remains subtle—present, but in no hurry to show off.
First Infusions
On the palate, this Liu Bao Cha surprised me. At first, I tasted watercress and water chestnut—clean, fresh, and cooling. At the same time, the tea feels deeply calming. The aged wood and leather typical of well-stored dark tea are clearly present. However, they are so well integrated with the freshness that nothing feels heavy or stale.
Mouthfeel & Structure
The mouthfeel, meanwhile, is impossible to ignore. Thick. I’d drink this dark tea for texture alone. With each infusion, the liquor builds, becoming more substantial. It coats the mouth and lingers without fatigue.
Later Infusions
As the session unfolds, the tea leans gently mushroomy. Old leather returns as well, but in a softer, more rounded way. On a cold January day, this Liu Bao Cha felt grounding and restorative—exactly what I wanted after coming in from the cold.
A Tea for All Seasons
Still, it’s worth remembering where teas like this come from. These same cooling, clearing qualities are precisely why Liu Bao Cha has long been prized in the hot, humid regions of Southeast Asia. Whether in winter or summer, this style of dark tea meets the body where it is—and does exactly what it should.
