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Liu Bao Hei Cha

$51.75

Origin

Black tea

Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidized leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.

To produce black tea, the tea is rolled and left to rest (typically for a period of 2 - 2.5 hours) in a warm damp environment to promote oxidation. Heat is applied to the tea once the desired level of oxidation has been accomplished.

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Watch Steps

Watch and follow along with our step by step footage for a curated experiences.

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Step 1: Preheat

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Step 2: Weigh

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Step 3: Infuse

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Step 4: Serve

Watch Steps

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Step 1: Preheat

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Step 2: Weigh

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Step 3: Infuse

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Step 4: Serve

Infusion Guide with Notes

notes and tips

    • Brewing Vessel (Teapot or Gaiwan)
      Digital Kettle
      Digital Scales
      Timer / Watch
      Serving Vessel
      Spoon
      Cup and Saucer

notes and tips

    • Select your brewing vessel and preheat with hot water (preference being ceramic or porcelain teapots).

      Obtain quality water (filtered, free of foreign tastes) and fill your kettle, setting it to the appropriate temperature.

notes and tips

    • Weigh the appropriate dosage of tea and ensure you add tea first, before following with water.
      Never add water directly from a coffee machine or steamy water source as this may scald the leaves.
      Each tea is specifically formed to match it's assigned time. It is critcal that the tea follows the required steep
      time.

notes and tips

    • Once desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by transferring the tea liquor to a serving vessel.

notes and tips

    • Pour into a cup or serving vessel and serve.