Product Overview
This Liubao came from Heishi village, the heart of Guangxi’s Liubao tea-producing region. Heishi village is a famous place with a long history of tea. The Heishi or Black Stone is in the northwest region of Guangxi province. Heishi is one of the "Four Great Mountains," which were associated with the most well-known Liubao tea brands. There are many old tea trees in the forest around the village. It is naturally fermented and the taste is very close to 10+ years old traditional storage raw pu-erh. A very nice example of semi-aged Liubao from Guangxi storage.
This is an aged Liubao tea that was made using traditional processing techniques. The fermentation process provides just the right environment for a special golden, lichen-like fungus to grow within the tea as it ages, which has a delightful, sweet flavor. The fungal fermentation that entices the formation of golden flowers in Luibao adds richness and depth of flavor and a character that is similar to pu-erh.
The leaves are thick and tightly curled, with a pure fragrance and a mellow flavor. The tea brews into a soft, almost perfectly smooth infusion. It is intense in aroma and taste. Chocolate-burgundy in color. 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. Its refreshing, mouth-watering liquor is a rich, clear red and lasts through many steepings.
Brewing guide: It is ideal to serve Liu Bao with boiling water of about 95 to 100 degree C. The quantity of tea to be placed for brewing should be decided by the size of the tea pot used, in general, 1:50 is most adopted. Pour boiling water into the tea pot and brew for 3-5 minutes then the tea is ready for taste.