1980's Guangxi Liu Bao Loose Leaf Tea (Basket)

This 1980s Liu Bao tea was produced using traditional factory methods, relying on time, environment, and natural microbial activity. It has been aged for decades in a bamboo basket undergoing an exceptionally slow and graceful transformation that softens its rough edges. This Liu Bao made from small- to medium-sized leaves. After a long period of properly stored, it naturally develop" Golden Flowers, which are regarded as one of the signs of maturity and successful aging. The tea brews into a clear, luminous liquor of deep reddish-brown color. It offers notes of aged wood, dried herbs, and a distinctive betel nut nuance, with a warm, cellar-like depth that speaks of long years in traditional storage. This tea tastes sweet and mellow. Most initial bitterness has been smoothed by time, replaced by a gentle, honeyed warmth that spreads through the mouth and lingers in the throat. It has an earthy tone with a soothing, medicinal richness. The body is full yet supple, with a soft, enveloping mouthfeel that invites slow, contemplative drinking. This 1980s Liu Bao reflects the beauty of patient aging with balanced, enduring, and deeply comforting. It offers immediate approachability while retaining the depth and resonance that only long decades of natural transformation can provide. 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.