Vintage Guangxi Liu Bao Loose Leaf Tea 1995 (Ripe tea)
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Vintage Guangxi Liu Bao Loose Leaf Tea 1995 (Ripe tea)
This exceptional aged Liu Bao tea, distinguished by its tiny, dark leaves adorned with a dense covering of Golden Flower, steeps into a clear, luminous tea with a profound black hue and a gelatinous consistency.
Its earthy, wooden aroma hints at its aging in traditional tea cellars and wooden warehouses. The initial brew reveals a distinctive betel nut flavor, transitioning into a smooth, velvety taste with a rich, full-bodied mouthfeel. The tea leaves a lingering sweetness in the throat, enhancing the overall sensory experience over repeated sips.
Renowned for its calming and relaxing properties, this tea also provides a notable warming effect on the stomach.
Explore Liu Bao Tea
Liu Bao tea hails from Guangxi Province, specifically from Liubao Village in Cangwu County, Wuzhou City. With a history spanning 1500 years, it gained prominence in the 18th century as one of China's top 24 famous teas. Traditionally, it has been primarily marketed to Guangdong Province, Hong Kong, Macao, and Southeast Asian countries for both everyday consumption and medicinal purposes.
As a post-fermented tea, Liu Bao is classified as "hei tea" in China and is known to improve in taste and value over time. A pivotal advancement occurred in 1956 when the Wuzhou Tea Factory introduced the cold-water wet piling process, setting a benchmark for modern fermentation techniques. By 1958, this process was already enhancing Liu Bao tea, a significant 16 years before its application in Pu-erh tea production, earning Liu Bao the title of "Father of Ripe Pu-erh Tea."
The tea cellar and wooden dry warehouse play a crucial role in developing Liu Bao tea's traditional flavor and taste. After completing the wet-piling process, Liu Bao tea is aged in a cellar beneath the mountain, providing optimal conditions for microbial activity that enhances the tea. Five months later, the tea is transferred to a wooden warehouse made of pine and fir, where it continues to age. The interaction between the tea and the wood infuses the tea with a woody or medicinal fragrance. This two-stage aging process in the cellar and wooden warehouse is essential for developing Liu Bao tea's distinctive "betel nut aroma" over time.
Golden Flower
Golden Flower, primarily Eurotium cristatum, is a beneficial microorganism that emerges during the aging of tea, enhancing its flavor and texture. Discovered by scientists in the last 30 years, this microorganism has been studied extensively by the Institute of Food Science at Jishou University. The studies found that it aids in the digestion and absorption of starch and protein while reducing fat absorption. The presence of Golden Flower is highly esteemed and considered indicative of high-quality, well-aged Liu Bao tea.
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50 grams (1.7 oz), 100 grams (3.5 oz), 200 grams (7 oz), 400 grams (14 oz) |
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