This tea features a dark brown color with robust, thick strands and some tips. The brew is a bright, amber-black. It provides a smooth and refreshing taste, imparting a mild coolness in the mouth, paired with a rich taste that sustains through multiple brews. The tea's character is marked by an aged woody aroma, subtly sweetened. Drinking it provides a comforting feeling, akin to a warm current flowing through, making it an excellent choice for relaxation, calm, and warmth. Currently, the tea is in its prime tasting period, and further aging will enhance its flavor, making it even more aromatic over time. More information of Liu Bao Tea and Guangxi Wuzhou Tea Factory: Liu Bao tea is named after its place of origin, Liu Bao Town in Cangwu County, Wuzhou. The history of tea production in the Wuzhou area can be traced back over 1500 years to the Northern and Southern Dynasties. During the Qing Dynasty, Liu Bao tea, known for its quality and ability to cool the body and eliminate dampness, was exported to Hong Kong, Macau, and the Southeast Asian countries. Especially in Malaysia, a destination for laborers from Guangdong and Guangxi, became a major market for Liu Bao tea, essential in tin mines and rubber plantations, almost as important as wages. The Wuzhou Tea Factory's predecessor was established on January 18, 1953, as the "China Tea Industry Company Guangzhou Branch Wuzhou Office Processing Factory." After the establishment of the Guangxi Zhuang Autonomous Region in 1958, it was renamed the Guangxi Zhuang Autonomous Region Wuzhou Tea Factory. In 1990, the trademark Three Cranes "Sanhe" was successfully registered. Wet piling, a fermentation process, is crucial for developing Liu Bao tea's unique "betel nut aroma." Similar to Fu brick and ripe Pu_erh tea, wet piling involves microbial action and enzymatic processes that promote the natural oxidation of polyphenolic compounds, deepening the tea's color, reducing bitterness, enhancing flavor, and changing the leaf color to reddish-brown. In the mid-1950s, the CNNP ZhongCha Tea Corporation formed a research group focusing on cold water wet piling, with Guangxi specializing in Liu Bao tea. By around 1956, the successful development and application of this technique at the Wuzhou Tea Factory set a precedent for modern wet piling processes. Notably, Liu Bao tea's cold water wet piling technique was documented in 1958, 16 years before the recorded use of a similar process for Pu_erh tea, earning Liu Bao the title "Father of Shou Pu-erh Tea. Tea: Guangxi Liu Bao "Three Cranes" Brand Tea CakeWeight Per Cake: 220 grams Tea Factory: Guangxi Wuzhou Tea FactoryOrigin: Guangxi Province Year: 1997Types: Post-fermented
