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Into the Mist

Liu Bao Heicha • Guangxi Province 2009

Into the Mist consists of old-growth leaves aged since 2009, revealing a quintessential Liu Bao black tea. Liu Bao helps clear heat from the body, making it ideal for warmer days, and perfect for summer days when we want a dark tea. This tea evokes images of a sequestered spring deep in the forest, with flavors and impressions of minerals, healthy earth, and underground aquifers that percolate through earthen caverns, giving rise to hidden springs that emerge over wet stone. There is a quality in this tea of depth with a surface of brightness and structure. This dual quality can also be found in the Qi, at once grounding, uplifting and balancing.
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 along with 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. Just as the miners appreciated the energetically cooling effect of Liu Bao in the hot mines, we enjoy this dark tea on warmer days.  

Into the Mist


Brewing Methods

At Living Tea we practice three brewing methods that suit different occasions and tea experiences. Each method coaxes out certain qualities in these beautiful leaves.

The Life of our Teas

Seed propagation

Room to grow




Healthy Relationships Among All Involved

No Artificial Irrigation

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