LIU BAO
SIX HILLS
BLACK (HEI CHA) TEA
Liu Bao, Guanxi, China
1981 Liu Bao is a rare aged Hei Cha from Guangxi, representing decades of natural transformation and careful storage. Produced in 1981 and matured over more than forty years, the tea has developed exceptional smoothness, depth, and aromatic integration. The infusion is rich and deeply refined, offering notes of aged wood, medicinal herbs, dried fruit, and a long, calming finish. MORE
AROMA
Wood
TASTE
Woody. nutty
HONG KONG NATURAL STORAGE
HARVEST: 1981
BLACK (HEI CHA) TEA
Liu Bao, Guanxi, China
1981 Liu Bao is a rare aged Hei Cha from Guangxi, representing decades of natural transformation and careful storage. Produced in 1981 and matured over more than forty years, the tea has developed exceptional smoothness, depth, and aromatic integration. The infusion is rich and deeply refined, offering notes of aged wood, medicinal herbs, dried fruit, and a long, calming finish. MORE
AROMA
Wood
TASTE
Woody. nutty
HONG KONG NATURAL STORAGE
HARVEST: 1981
HEI CHA (DARK TEA) is a unique category of post-fermented tea distinguished by its microbial fermentation and aging processes. Through the combined action of microorganisms, oxidation, and time, this type of tea develops a rich concentration of bioactive compounds, minerals, amino acids, and complex aromatic substances that contribute to both its distinctive character and traditionally valued properties.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7
WESTERN (INFUSION)
Temperature: 100 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
1981 Liu Bao is a rare aged Hei Cha produced in Guangxi, representing a traditional style of dark tea that has undergone more than four decades of natural aging. Liu Bao tea is historically known for its long-term storage potential and gradual transformation over time, during which the tea develops greater smoothness, depth, and aromatic complexity. Teas of this age and condition have become increasingly rare, especially when preserved under stable professional storage conditions.
The production follows the traditional Liu Bao Hei Cha method, beginning with post-fermented tea leaves that are carefully processed, compressed, and prepared for long-term maturation. Over the decades, slow microbial and oxidative transformations gradually reshape the profile of the tea, softening harsher elements and integrating the aroma and texture into a highly refined expression. Proper storage plays a critical role in this process, determining the balance, cleanliness, and aging quality of the final tea.
After more than forty years of maturation, this 1981 Liu Bao has developed a noble and deeply integrated character. The tea reflects the unique ability of aged Hei Cha to evolve over time into something increasingly calm, layered, and refined. It is appreciated not only as a beverage, but also as a historical expression of traditional tea craftsmanship and long-term natural aging.
PRODUCTION
The production of 1981 Liu Bao follows the traditional Hei Cha processing method developed in Guangxi. Freshly harvested tea leaves first undergo withering, fixation, rolling, and drying to create the primary tea material. After this stage, the tea enters a controlled post-fermentation process, where heat, humidity, and microbial activity gradually transform the structure, aroma, and texture of the leaves.
Once the initial fermentation is complete, the tea is compressed and prepared for long-term aging. Unlike teas intended for immediate consumption, Liu Bao is specifically valued for its ability to mature over decades under stable storage conditions. During this period, slow oxidative and microbial transformations continue to soften the tea, integrate the flavors, and develop deeper aromatic complexity.
The exceptional character of this 1981 production is the result not only of traditional processing, but also of more than forty years of careful natural storage. Over time, the tea gradually evolved into a smooth, mellow, and highly refined expression, where harshness disappeared and deeper woody, medicinal, and sweet mineral qualities emerged. This long-term transformation is one of the defining characteristics of well-aged Liu Bao Hei Cha.
TERROIR
1981 Liu Bao originates from Guangxi, China, a region historically associated with the production of traditional Liu Bao Hei Cha. The area is characterized by a warm and humid subtropical climate with abundant rainfall, dense vegetation, and stable temperatures throughout much of the year. These environmental conditions create favorable circumstances both for tea cultivation and for the post-fermentation processes essential to Hei Cha production.
Tea gardens in Guangxi are often located in mountainous and hilly regions with mineral-rich soils and high biodiversity. The humid environment supports the development of tea leaves with strong structure and sufficient depth for long-term aging. Such terroir is especially important for Liu Bao tea, as the material must possess the stability and complexity necessary to continue evolving over decades of storage.
The terroir of Guangxi emphasizes softness, earthy depth, and aging potential. Combined with traditional processing and decades of careful storage, the regional environment contributes to the calm, mature, and highly integrated character that defines well-aged Liu Bao Hei Cha.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting decades of natural aging. The aroma of the dry tea is exceptionally deep and refined, combining notes of aged wood, old books, medicinal herbs, dried dates, and humid earth after rain. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more integrated, revealing sandalwood, camphor, forest floor, and subtle sweet mineral nuances. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and clarity, where earthy depth, herbal freshness, and aged sweetness merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced woody sweetness and cooling herbal tones. The taste is exceptionally smooth and mellow, with a rounded full body and a silky, almost oily texture developed through decades of aging. From the first sips, notes of aged wood, medicinal herbs, dried fruit, humid forest, and soft mineral sweetness emerge, supported by complete absence of bitterness or sharpness. The profile remains stable and deeply calming across multiple infusions, gradually revealing camphor-like freshness, warming spice nuances, and delicate sweet earthiness. The aftertaste is extremely long, cooling, and meditative, leaving lingering woody-mineral sweetness and herbal freshness in the throat. In the empty cup after drinking, rich aromas of sandalwood, dried dates, old storage wood, medicinal herbs, and sweet earth remain for a very long time.
1981 Liu Bao is a rare aged Hei Cha produced in Guangxi, representing a traditional style of dark tea that has undergone more than four decades of natural aging. Liu Bao tea is historically known for its long-term storage potential and gradual transformation over time, during which the tea develops greater smoothness, depth, and aromatic complexity. Teas of this age and condition have become increasingly rare, especially when preserved under stable professional storage conditions.
The production follows the traditional Liu Bao Hei Cha method, beginning with post-fermented tea leaves that are carefully processed, compressed, and prepared for long-term maturation. Over the decades, slow microbial and oxidative transformations gradually reshape the profile of the tea, softening harsher elements and integrating the aroma and texture into a highly refined expression. Proper storage plays a critical role in this process, determining the balance, cleanliness, and aging quality of the final tea.
After more than forty years of maturation, this 1981 Liu Bao has developed a noble and deeply integrated character. The tea reflects the unique ability of aged Hei Cha to evolve over time into something increasingly calm, layered, and refined. It is appreciated not only as a beverage, but also as a historical expression of traditional tea craftsmanship and long-term natural aging.
PRODUCTION
The production of 1981 Liu Bao follows the traditional Hei Cha processing method developed in Guangxi. Freshly harvested tea leaves first undergo withering, fixation, rolling, and drying to create the primary tea material. After this stage, the tea enters a controlled post-fermentation process, where heat, humidity, and microbial activity gradually transform the structure, aroma, and texture of the leaves.
Once the initial fermentation is complete, the tea is compressed and prepared for long-term aging. Unlike teas intended for immediate consumption, Liu Bao is specifically valued for its ability to mature over decades under stable storage conditions. During this period, slow oxidative and microbial transformations continue to soften the tea, integrate the flavors, and develop deeper aromatic complexity.
The exceptional character of this 1981 production is the result not only of traditional processing, but also of more than forty years of careful natural storage. Over time, the tea gradually evolved into a smooth, mellow, and highly refined expression, where harshness disappeared and deeper woody, medicinal, and sweet mineral qualities emerged. This long-term transformation is one of the defining characteristics of well-aged Liu Bao Hei Cha.
TERROIR
1981 Liu Bao originates from Guangxi, China, a region historically associated with the production of traditional Liu Bao Hei Cha. The area is characterized by a warm and humid subtropical climate with abundant rainfall, dense vegetation, and stable temperatures throughout much of the year. These environmental conditions create favorable circumstances both for tea cultivation and for the post-fermentation processes essential to Hei Cha production.
Tea gardens in Guangxi are often located in mountainous and hilly regions with mineral-rich soils and high biodiversity. The humid environment supports the development of tea leaves with strong structure and sufficient depth for long-term aging. Such terroir is especially important for Liu Bao tea, as the material must possess the stability and complexity necessary to continue evolving over decades of storage.
The terroir of Guangxi emphasizes softness, earthy depth, and aging potential. Combined with traditional processing and decades of careful storage, the regional environment contributes to the calm, mature, and highly integrated character that defines well-aged Liu Bao Hei Cha.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting decades of natural aging. The aroma of the dry tea is exceptionally deep and refined, combining notes of aged wood, old books, medicinal herbs, dried dates, and humid earth after rain. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more integrated, revealing sandalwood, camphor, forest floor, and subtle sweet mineral nuances. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and clarity, where earthy depth, herbal freshness, and aged sweetness merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced woody sweetness and cooling herbal tones. The taste is exceptionally smooth and mellow, with a rounded full body and a silky, almost oily texture developed through decades of aging. From the first sips, notes of aged wood, medicinal herbs, dried fruit, humid forest, and soft mineral sweetness emerge, supported by complete absence of bitterness or sharpness. The profile remains stable and deeply calming across multiple infusions, gradually revealing camphor-like freshness, warming spice nuances, and delicate sweet earthiness. The aftertaste is extremely long, cooling, and meditative, leaving lingering woody-mineral sweetness and herbal freshness in the throat. In the empty cup after drinking, rich aromas of sandalwood, dried dates, old storage wood, medicinal herbs, and sweet earth remain for a very long time.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.