Shadow Lake

Liu Bao is fermented and dried in a long delicate process in preparation for further ageing. During the tin-mining boom of the 19th century, enormous quantities of Liu Bao and other teas were imported into Malaya as a customary beverage for the colonies of hard-working Chinese migrants who worked the mines. After the collapse of tin prices in the 1980s, mining declined and the huge stockpiles of Liu Bao were left in storage for decades or sold cheaply for consumption by the local Chinese population. This type of tea is a special treasure that often escapes even a mention in modern books on tea. We are lucky to have some and to share it with you.