Lao Liubao Shu Cha

Aged Vintage Pu-erh Tea

 10-Year Fermented | 50g Loose Leaf | Deep, Smooth & Earthy

Description:
✔️ Aged 10 years for exceptional smoothness and depth
✔️ Post-fermented Liubao tea from Guangxi, China
✔️ Rich, earthy notes with cocoa, buckwheat, and forest wood
✔️ Naturally calming with a grounding, mellow energy
✔️ Ideal for meditative moments or sharing with close friends

Lao Liubao Shu Cha is a vintage post-fermented tea aged for 10 years in the subtropical mists of Guangxi Province. Revered for its rich, earthy character and meditative calm, this aged pu-erh (Shu Cha) offers a rare and harmonious cup experience. Whether you're sipping solo on a quiet evening or enjoying a grounding tea session with friends, this tea delivers depth, comfort, and a subtle "tea drunk" warmth.

Slow down, breathe in the forest aroma, and let each sip bring you closer to stillness.

Flavor Profile:
• Dry Leaf: Mixed dark leaves with a mossy, autumn forest scent
• Liquor: Deep red with a soft, woody-balsamic aroma
• Taste: Rich, buttery, and slightly damp with notes of cocoa, berries, and roasted buckwheat
• Finish: Smooth, soft, and lingering with grounding depth

Why You’ll Love It:
– Aged 10 years for a mellow, refined character
– Rare Liubao tea with naturally fermented complexity
– Perfect for unwinding, reflecting, or sipping after a meal
– Rich flavor that develops beautifully over multiple steeps

Perfect For:
• Pu-erh lovers seeking aged teas with smooth complexity
• Evening tea sessions and mindful rituals
• Gifting to collectors or seasoned tea enthusiasts
• Pairing with savory dishes, dark chocolate, or solitude

Ingredients:
Shu Cha (Post-Fermented Pu-erh Tea)

Origin: Guangxi Province, China

Storage Tip:
Store in a cool, dry place away from light in airtight packaging. Aging continues over time.

Drink Time. Feel Timeless.
With Lao Liubao Shu Cha, each sip is an invitation to pause, reflect, and simply be. Let it age in your cupboard—or in your memory.

Brewing guidelines:

205℉ / 95℃	6-7g per 100ml	10sec + 5sec for each subsequent infusion