2020/2025 Jasmine Scented Liu Bao Dark Tea

This Jasmine Scented Liu Bao is built on a 2020 premium-grade Liu Bao base and was scented in 2025 using fresh jasmine blossoms from Heng County, Guangxi Province—a region renowned for producing some of China’s highest-quality jasmine flowers. Production was personally supervised by Hu Ling, a dual Intangible Cultural Heritage inheritor of traditional Liu Bao processing and cold-water pile fermentation techniques.

The tea employs modern Liu Bao processing, followed by a traditional scenting method designed for deep integration rather than surface-level fragrance. This tea uses a five-round scenting process, carefully balancing floral intensity with aged tea depth.

The producer provides precise technical control: the tea base is first baked to ~5% moisture, cooled to ~30 °C, then mixed with fully opened jasmine at an approximate tea-to-flower ratio of 10:6, piled to ~25 cm, and rested at ~32 °C for ~10 hours. If internal pile temperature exceeds 45 °C, the pile is ventilated and turned to prevent overheating. Spent flowers are removed, the tea is quickly dried at ~110 °C to ~7% moisture, cooled, and rested for one day. This cycle is repeated five times in total.

Multiple scenting rounds allow the floral aroma to bind with the tea’s internal structure rather than sitting on the surface, preserving clarity and longevity while avoiding sharp or perfumey notes. The dry leaf is tightly formed and dark brown-black. The liquor is red-brown with a clear amber glow, clean and free of storage odor. Aromas combine Chinese date sweetness, sticky rice warmth, and elegant jasmine. The cup is smooth, sweet, and gentle, with floral richness integrated into aged depth and a long, enduring finish. This tea won a Gold Award at the 2024 Guangxi Jasmine Liu Bao Tea Competition, reflecting both technical execution and balance.