Liu Pao (六堡茶) is one of China's most historically significant dark teas — post-fermented and aged in Guangxi Province for over 1,500 years. Its deep earthy character, natural sweetness, and warming energy make it one of the most satisfying teas for long, slow sessions.
What to Expect from Liu Pao
Liu Pao's signature characteristics: deep reddish-brown liquor, earthy and woody aroma, sometimes with a distinctive betel nut (槟榔香) note, and a naturally sweet, mellow aftertaste that builds over infusions. Like aged puer, it improves with continued storage.
Brewing Liu Pao
Temperature
Use near-boiling water: 95–100°C. Dark post-fermented teas require high temperature to release their full character.
Gongfu Method (Gaiwan or Yixing Teapot)
- Warm your gaiwan or teapot with boiling water.
- Add 5–7g of Liu Pao per 100–150ml.
- Rinse briefly (5 seconds) with boiling water — especially for compressed or aged Liu Pao.
- First infusion: 10–20 seconds.
- Increase gradually — 10 seconds per infusion.
- Liu Pao gives 8–12+ infusions. It's a long-session tea.
Cold Brew or Thermos Brew
Liu Pao also makes an excellent cold brew. Add 8–10g per 1 litre of cold water, refrigerate overnight, and enjoy a smooth, earthy cold infusion throughout the day.
Preparing Compressed Liu Pao
For bricks or compressed cakes, use a tea knife to gently pry apart a portion — try to keep larger pieces intact for better brewing. Loose leaf Liu Pao needs no preparation.
Liu Pao at Gaba Tea House
We carry one of Bali's most extensive Liu Pao selections — loose leaf, bricks, and aged cakes from Cangwu County and Wuzhou. Explore our Liu Pao collection →