This Liu Bao tea is a nice big surprise! I found the tea in 2011 after it has been storing in my warehouse for the past 10 years. This tea was produced in 1992. I bought it from China in 2001 and stored the tea in Vancouver since then.
The tea was originally kept in a large bamboo basket, weighing 60kg in total. It tasted strong, earthy, with some bitterness. Since it was not ready for appreciation, I did not sell it in my store and just let it sit in my warehouse for aging, but I forgot about it after a while.
This summer (2011), when I re-arranged the warehouse, I found this wonderful tea. Amazingly, it tastes significantly better.
This Liu Bao tea leaves are small and dark with pockets of dense “Golden Flower” grown on the surface. The aroma is earthy and woody. The liquid is clear with dark red colour. A special betel nut (bin lang) flavor comes after the first infusion. The tea tastes is rich and full-body with a hint of sweetness. Mellow with milky texture. This is a very good tea for relaxing, warming, and calming.
*There is another Liu Bao tea cake (no golden flower) also available selling at the store.
Know more about Liu Bao tea
Liu Bao tea produces at Guangxi province. The name gets from its origin of Liubao village, Cangwu county, Wuzhou city. The history of Liu Bao can be traced back to 1500 years years ago. In 18th century, this tea was very popular and was one of the top 24 famous teas. Traditionally, Liu Bao tea mainly sells to Canton province, Hong Kong, Macao, and south-east Asian countries. People drink it as everyday beverage and for medicinal propose.
Liu Bao tea is a post-fermented tea and categorized as "black tea" in China. Like other “black teas”, Liu Bao tea also improves the taste and value as it is aged.
Process of Liu Bao tea:
1. Killing green with low temperature by hand pan firing or machine firing.
3. Piling(Wu Dui) fermentation
4. Tossing again
6. Steaming the leaf to become soft and then piling for 20 days to continue fermentation.
7. Setting in a cool and dark area for 6 months for losing heat and moisture before selling.
Traditionally, Liu Bao is put loose leaves in bamboo baskets, but now it also compressed to cake shape, brick shape, and tuo shape.
It is like Pu-erh tea, the longer it has been stored, the better the taste it is.
1. It has a similar flavor of betel nut.
2. An aged Liu Bao tea develops “Golden Flower”(Jin Hua)
“Golden Flower” known as eurotium cristatum, is a dominant fungus in the production process.
The scientist has only identified this natural microorganism in the past 30 years. The Institute of Food Science, Jishou University study that “ Eurotium cristatum improves the digestion and absorption of starch and protein, but inhibits the decomposition and absorption of fat.” People believe that “Golden Flower” can improve the quality of tea. A good and aged Liu Bao tea should have high quantity of “Golden Flower”.