Guangxi Liu Bao Loose Leaf Tea 1992 (Ripe/Shou)

In 2011, I rediscovered this Liu Bao tea in my warehouse, where it had been aging since I bought it from China in 2001. This tea produced in 1992, initially stored in a 45kg to 60kg bamboo basket. The tea had a robust, earthy, and slightly bitter profile, leading me to withhold it from sale and allow it more time to mature in Vancouver. Over a decade later, during a summer reorganization, I was pleasantly surprised to find that the tea had evolved, offering a significantly enhanced flavor. This wonderful find is a testament to the beauty of aging Liu Bao tea, and I'm excited to share this exquisite vintage with fellow tea enthusiasts. This unique aged Liu Bao tea, characterized by its small, dark leaves and a dense presence of Golden Flower on the surface, brews into a clear, bright tea with a deep black color with gelatinous quality. Its earthy, woody aroma evidence to its aging in traditional tea cellar and wooden warehouse in the past. The initial infusion has a distinctive betel nut flavor, giving way to a smooth, rich, and full-bodied taste with a creamy texture. The tea imparts a lasting sweetness in the throat, enhancing the flavor and overall sensory experience over time. Renowned for its relaxing and calming properties, this tea also offers a notable warming effect on the stomach. Discover Liu Bao TeaLiu Bao tea originates from Guangxi Province, specifically from Liubao Village in Cangwu County, Wuzhou City. Its history dates back 1500 years, gaining prominence in the 18th century as one of the top 24 famous Chinese teas. Traditionally, it's been marketed primarily to Guangdong Province, Hong Kong, Macao, and Southeast Asian countries for both daily 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 with age. A pivotal moment came around 1956 when the Wuzhou Tea Factory advanced the cold-water wet piling process, making it 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 "Father of Shou Pu-erh Tea.Tea cellar and wooden dry warehouse play a crucial role in developing the traditionally flavor and taste. After completing the wet-piling process, Liu Bao tea is aged in cellar beneath the mountain, providing optimal conditions for microbial activity that enhances the tea. Five months later, the tea is transferred to 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 cellar and wooden warehouse is crucial for developing Liu Bao tea's distinctive "betel nut aroma" over time. Golden Flower Golden Flower refers to a beneficial fungus, primarily Eurotium cristatum (golden mycelium), which commonly appears in certain post-fermented dark teas, most famously in Fuzhuan tea. In well-aged Liu Bao tea, it may also develop naturally under suitable storage and aging conditions. This microorganism is not a sign of spoilage or mold damage. Rather, it is a positive microbial characteristic formed during proper fermentation and maturation. Its presence is highly valued and often regarded as an indicator of quality and successful aging. Golden Flower has been studied extensively over the past few decades. Research conducted by the Jishou University Institute of Food Science suggests that Eurotium cristatum may assist in the digestion and absorption of starch and protein while helping to reduce fat absorption. In terms of sensory impact, Golden Flower contributes to improved texture and flavor, enhancing smoothness, sweetness, and overall harmony, while refining the aged character of the tea.