Guangxi Aged Liu Pao

Seven Years in French Oak

Discover Guangxi Aged Liu Pao, a distinctive Chinese dark tea aged for seven years in French oak wooden chests, developing a wonderfully rich & complex character.

Originating from the Guangxi Zhuang Autonomous Region of southern China, Liu Pao tea takes its name from Liu Pao Town, where this traditional post-fermented tea has a long history of cultivation & production.

Often compared to Chinese Pu-Erh, Liu Pao has its own distinctive processing methods & regional character. This particular tea stands out for its unusual ageing process, spending seven years in French oak chests rather than the bamboo baskets traditionally associated with Liu Pao.

What Does Guangxi Aged Liu Pao Taste Like?

Expect a rich, earthy Chinese dark tea with complex woody notes developed through its extended ageing in French oak.

The original tasting description evokes the character of forests, orchards & fields, suggesting an intriguing range of earthy, woody & subtly layered flavours.

A fascinating tea for anyone who enjoys the depth of aged Pu-Erh or wants to explore the distinctive flavours of traditional Chinese dark teas.

What Makes Liu Pao Tea Special?

Liu Pao is a post-fermented Chinese tea, meaning the leaves undergo microbial fermentation during processing & ageing, developing flavours quite different from conventional green or black teas.

Traditionally, Liu Pao is often stored in large bamboo baskets, allowing its character to evolve over time.

Our Guangxi Aged Liu Pao takes a different approach. Aged for seven years in French oak wooden chests, it brings an unusual dimension to this historic Chinese tea style.

The combination of traditional post-fermentation & extended oak ageing creates a tea with a distinctive story, provenance & depth of flavour.

A Rare Find for Adventurous Tea Drinkers

If you're already a fan of aged Pu-Erh, Guangxi Aged Liu Pao offers an opportunity to explore another fascinating branch of Chinese tea craftsmanship.

It's also a wonderful choice for anyone curious about how fermentation, ageing & storage can shape the character of speciality tea.

Seven years in the making, and well worth discovering.