Lao Cha Po Liubao Dark Tea – Aged 2010, Wild Old Trees, Smooth & Sweet

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Lao Cha Po” specifically refers to old leaves (not tender buds) harvested one week before and after Shuangjiang (one of China’s 24 solar terms, around October 23, marking the start of colder weather). These are mostly coarse leaves from the current year or 2–3-year-old growth. “Cha Po” is the Liubao people’s respectful name for old leaves. In the past, farmers sold tender buds as high-quality tea, while coarse old leaves were kept as everyday tea. The name reflects the farmers’ wisdom of “making full use of what you have.”

Around Shuangjiang, large temperature differences and reduced rainfall make the old leaves thicker and richer in sugars and nutrients, giving the tea a natural cane sugar sweetness. Tea harvested at this time has less astringency and a smoother, naturally sweet taste.

This Lao Cha Po tea was brewed at the tea bar during the 15th Northwest Tea Festival and loved by everyone, receiving high praise.

This tea is made using the traditional Liubao “picking and cleaning old leaves” method: fresh leaves are briefly blanched in hot water, then sun-dried or air-dried. Blanching reduces bitterness, while the drying process, similar to white tea, preserves most of the tea’s natural compounds.

This batch of Lao Cha Po comes from wild, aged tea trees in Shizhai Town, Wuzhou City, with tree ages of 30–50 years, making the raw material rare. Because it uses old trees, even with only 20 years of aging, the tea exhibits flavor comparable to 30+ years aged tea. The tea has a distinct medicinal aroma and carries the forest-like character unique to old trees, offering a rich and unique flavor.

Tea Garden Location: Changle Village, Shizhai Town, Wuzhou City, Guangxi Zhuang Autonomous Region
Altitude: 500–600 m
Garden Type: Wild tea garden, unmanaged
Tea Tree Variety: Original Liubao cultivar
Tree Age: 30–50 years
Leaf Standard: Mature yellow leaves
Harvest Time: October–November 2010
Processing Time: October–November 2010

Method 1: Boil the Tea (Recommended)
Best for: Full-bodied flavor; fully releases jujube-like and medicinal aroma

Steps:
①Prepare the Tea
Break the tea brick into small pieces (~4g); slightly tear leaves to help flavor release
Wake up the tea (optional): Place tea in a ventilated container for 1–2 days to remove storage smell
Rinse: Quickly rinse tea 1–2 times with boiling water (≤3 seconds)

②Boil the Tea
Tea-to-water ratio: 1:80–100 (e.g., 4g tea + 300–400ml water)
Add tea and cold water to a pot (clay or glass preferred; avoid iron pots)
Bring to a boil over high heat, then simmer on low for 3–5 minutes
Strain and serve: tea liquor will be bright orange-red, smooth, with natural cane sugar sweetness

③Re-boiling Tips
When one-third of the tea soup remains, add hot water and continue boiling 2–3 more times
Flavor gradually decreases, but sweetness remains

Method 2: Thermal Flask Infusion
Best for: Convenient daily drinking; highlights smooth sweetness and clarity

Steps:

①Add and Rinse Tea
Tea-to-water ratio: 1:200 (e.g., 2.5g tea in 500ml flask)
Quick rinse with boiling water (≤5 seconds), then discard water

②Infuse
Fill flask with boiling water and seal tightly
Steep 1–6 hours (longer infusion = stronger flavor; first try ~2 hours)
Tea liquor will be rich red, smooth, and refreshing; can keep overnight without spoilage

Water Quality & Temperature
Use purified or spring water; avoid tap water
Boiling water is required to release sweetness and aged aroma

Tea Ware
Boiling: clay pots (Yixing or Nixing) preferred
Thermal infusion: well-insulated flask

Adjust Flavor
For boiling, dilute if too strong
For flask infusion, do not exceed 4g tea to avoid bitterness
Laocha Po is durable: leaves can be reused for a second infusion

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