1990's Traditional Processed Liu Bao Tea

This 1990s Liu Bao tea was produced following a traditional factory method, the tea undergoes initial steaming, fermentation, secondary steaming, and basket compression before aging naturally. This process enriches its texture and complexity, building greater body and depth while enhancing its natural sweetness over time. Composed of small- to medium-sized leaves, the tea brews into a clear, bright liquor of deep amber color with a subtle gelatinous texture. After long-term aging, it reveals layered herbal and medicinal aromas, interwoven with earthy, woody tones and hints of mountain-wild character which is clear evidence of its past aging in traditional tea cellars and wooden warehouses. Bitterness and astringency are relatively pronounced at the front, yet they quickly give way to a deep, lingering sweetness in the throat. Early infusions may present a distinctive betel nut note, evolving into a rich, full-bodied profile as the session unfolds. The tea remains durable through many infusions. The mouthfeel is firm and structured, with a clear backbone that supports its depth and aging character. With its strong potential for continued transformation, this tea develops increasing complexity and depth as it ages further, making it especially well-suited for slow aging and long-term storage. 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 Puerh 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.