Liu Bao does not have to be boiled instead of brewed gongfu style, but boiling is one of the best alternative methods for mature or heavily fermented Liu Bao because prolonged extraction can reveal sweetness, body, woody depth, and savory flavors that short gongfu infusions may not emphasize.
The best way to brew Liu Bao depends on its fermentation level, age, compression, and personal taste, but a good starting point is gongfu brewing with boiling or near-boiling water, a moderate amount of leaf, and progressively longer infusions.
