Guangxi Liu Pao - Oxalis eshop

Guangxi Liu Pao

Guangxi Liu Pao

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Reference : 20773
Price per unit: 1 960 Kč / Kg
1 960 Kč

Country of origin: China
Infusions: 2-3

Liu Pao is a dark tea of the Pu Erh type. Traditionally, it was made by the Zhuang minority in the village of Liu Pao in Guangxi Province. Bygone sources say that production started out in Liu Pao, then spread into the better known region of Pu Erh. The dark brown to black leaves give a similarly coloured infusion. Its earthy aroma is combined with sandalwood, while the same earthiness is combined with cacao bean in the taste.

Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 2-3 infusions.

Liu Pao is a dark tea of the Pu Erh type. Traditionally, it was made by the Zhuang minority in the village of Liu Pao in Guangxi Province. Bygone sources say that production started out in Liu Pao, then spread into the better known region of Pu Erh. The dark brown to black leaves give a similarly coloured infusion. Its earthy aroma is combined with sandalwood, while the same earthiness is combined with cacao bean in the taste.

Medium

Country of origin: China
Infusions: 2-3

Liu Pao is a dark tea of the Pu Erh type. Traditionally, it was made by the Zhuang minority in the village of Liu Pao in Guangxi Province. Bygone sources say that production started out in Liu Pao, then spread into the better known region of Pu Erh. The dark brown to black leaves give a similarly coloured infusion. Its earthy aroma is combined with sandalwood, while the same earthiness is combined with cacao bean in the taste.

Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 2-3 infusions.

Liu Pao is a dark tea of the Pu Erh type. Traditionally, it was made by the Zhuang minority in the village of Liu Pao in Guangxi Province. Bygone sources say that production started out in Liu Pao, then spread into the better known region of Pu Erh. The dark brown to black leaves give a similarly coloured infusion. Its earthy aroma is combined with sandalwood, while the same earthiness is combined with cacao bean in the taste.

Medium

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