Raw Liubao Tea
Bright and fragrant when young; its liquor deepens from yellow-green toward amber-red as layers and mountain character emerge.
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FOUR EXPRESSIONS
One landscape, four expressions.
Differences in leaf, season and craft allow Liubao tea to range from bright and lively to deep and mellow. These are not ranks, but four ways into the world of Liubao.
01 / THE COLLECTION
FROM BRIGHT TO DEEP
Recognise them through liquor, aroma and time.
Raw Liubao, ecological tea and Lao Cha Po are different expressions of traditional craft. Ripe Liubao uses modern fermentation to develop its red liquor and mellow character sooner.
As the tea ages, colour, aroma and texture continue to evolve—one of the enduring pleasures of Liubao.
Ecological Tea
Between the sensations of typical raw and ripe tea, often with pine-smoke, aged honey and full native-cultivar flavour.
DISCOVER ↗︎Ripe Liubao Tea
Fermented and aged for a luminous red liquor and mellow palate, developing wood, jujube and ginseng notes.
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Mature leaves gathered once after Frost's Descent, offering a naturally sweet golden liquor and elegant herbal aroma.
DISCOVER ↗︎02 / HOW TO CHOOSE
FIND YOUR CUP
Preference matters more than a single answer.
Choose raw Liubao for fragrance, layers and ageing potential; ecological tea for a distinctive point between brightness and depth.
Ripe Liubao is mellow and approachable for everyday flask brewing, while Lao Cha Po offers natural sweetness and the open character of mature leaves.
FROM LIUBAO, WITH TIME
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