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Produced By the Liu Family

In Longjuan, Anxi, tradition and market pressures don’t drive the Liu Family to focus exclusively on traditional techniques; instead, they explore unexpected styles, mixing techniques and taking inspiration from across China to build a demand for their craft.

Tasting Profile

  • VERY SPICY – cedar, licorice, camphor, camellia leaf
  • SAVORY – roasted chestnut
  • A LITTLE FRUITY – orange, kiwi
  • A LITTLE FLORAL – vanilla, violet
LongjuanAnxi, Fujian
TieguanyinTea Varietal

For years, we have enjoyed tasting the difference between looseleaf sheng maocha and the pu’er cakes pressed from the same material. Pressing process and aging environment have a strong influence on flavor development in pu’er - why not Tieguanyin? This 2010 pressing from the Liu Family is one of their earlier experiments from a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a medicinal and cooling quality and bright foresty texture all its own.

Steeping Instructions


5 g.6-8
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion


5 g.5  oz.use 205° watersteep 10 seconds
add 5-6 sec. per steeping
enjoy many steepings


5 g.12
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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