Ancient Liubao tea, how to brew it for the best dampness-removing effect?

1. Drink it hot (to better allow the tea's energy to help boost yang energy; microbial activity aids small intestine digestion).

2. Use a gaiwan/teapot, about 8 grams of dry tea, and finish it in one sitting.

3. If short on time, boil or steep it, and it can still be consumed the next day—the tea temperature should ideally be above 42°C.

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[Four Flavors Hermit · Talking about Liubao] How to brew ancient Liubao tea?

(Detailed introduction to the brewing methods of Guang Sheng Xiang's Four Flavors tea)

Guang Sheng Xiang Four Flavors Ancient Liubao Tea

Guang Sheng Xiang's ancient Liubao tea, through its fermentation processes of piling, steaming, and heat-sealing, undergoes thorough transformation of its internal substances before the first drying. This ensures a balanced nature (neither too cold nor too hot) and lays a solid foundation for later aging. After the first drying, repeated steaming and heat-sealing further enrich the microbial content. As a result, Guang Sheng Xiang's ancient Liubao tea has a balanced and smooth flavor, rich layers, and is suitable for a wide range of people. Its strong tea energy enters the kidney meridian and governs the Du channel, while its abundant microbial flora warms the small intestine, aiding digestion and preserving kidney yang. By nurturing both the Du channel and the small intestine, it delivers exceptional dampness-removing and digestive benefits!

A cup of smooth, thick, and dampness-removing ancient Liubao tea requires not only craftsmanship that "follows the laws of yin and yang" but also a calm and focused mind.