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triggering an oxidation process while the leaves are still on the bush
heady-relaxing effect
it will withstand up to 7 brewings
Unusual faceted shape
Decorated with elements imitating bamboo
Liu Bao Hei Cha 2006 GABA triggering an oxidation process whileHei Cha (Chinese: , pinyin: hi ch) literally translates as dark tea and occupies a special place in the Chinese classification of tea. Hei Cha from Guangxi is called Liu Bao Cha. This tea was made using a special technology and was kept in bamboo baskets in moderately humid conditions. Aroma: woody spicy, nutty, earthy, with notes of rotten leaves. Taste: soft, juicy, balanced, spicy, with notes of berries, some chocolate, rotten leaves and mushrooms.