Guangxi Liu Bao Cha Dark Tea 2019 What is Liu Bao Cha? “Liu Bao Cha is one of the famous kind of post-fermented Dark Tea originated in town of Liu Bao in Guangxi. “Liu Bao Cha” translated as “Six Forts Tea”. It is usually being aged in the bamboo basket. In 19 centuries, it become a famous kind of exporting Tea, mainly to Southeast Asia, like Singapore, Malaysia and Japan. Liu Bao Cha was considered as having many health benefits, like reducing the excess heat and wet inside the body, help improve the digestion, lowering blood pressure, etc. Liu Bao Cha – The first Dark Tea Tea using the making technique of Wet-piling Liu Bao Cha is the earliest Tea using the making technique of “Wo Dui”, also called as “wet-piling”. This unique step of wet-piling was invented and applied in making Liu Bao Cha in 1957, even earlier than the wet piling technique of Ripe Pu’erh in the 1970s. The maocha will be remained in the pile for months. The precise control on humidity and temperature helps the tea to be fermented. After Piling, it go through several steps of rolling, steaming and compressing, and will be put into a casket for aging. Most of the Liu Bao Cha found in the market is aged, which has a unique kinds of sweetness and aged flavour. Weight per pack: 25g Tea Farm Location: Wuzhou, Guangxi, China Harvest Time: Spring 2019 Tasting Notes: mellow, earthy, woody, mossy Tea Liquor Colour: Bright and clear red-brown colour
