Description
 
2013 Spring Wuzhou Aged Aroma  Liu Bao Hei Cha
 
Experience the rich and complex flavors of our 2013 Spring Wuzhou Aged Aroma Liu Bao Hei Cha. Originating from the famed Wuzhou region of Guangxi, this premium black tea (Hei Cha) is renowned for its robust character and delightful aroma. Carefully aged to perfection, it offers a unique tasting experience cherished by tea connoisseurs.
 
It starts with a warm and mellow introduction with smooth, earthy notes, complemented by hints of caramel and roasted nuts. It then followed by a rich layers of flavor emerge, featuring sweet undertones that beautifully balance the earthy base, creating a satisfying complexity.
Finishes with a smooth and lingering aftertaste that leaves a pleasant warmth, inviting the enjoyment of another cup.
 
Here come with a brief history of Liu Bao (六堡), like Puerh is a fermented tea traditionally from Guangxi. It is fermented and dried in a long delicate process in preparation for further aging. Part of the process involves wet piling for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome.Guangxi province is located south of Yunnan, neighbouring Guangdong so features average daytime temperatures between 12 -22 degrees and humidity between 70 -85%. Perhaps perfect, with its short, mild winters, and long, very hot and humid summers for fermented tea production.
 
Liu Bao is definitely calmer on the stomach than any of the ripe or raw Puerh I’ve experienced. It is well known to warm the stomach which in Traditional Chinese Medicine is a yang organ and therefore prone to yang deficiency where there isn’t enough heat to process and absorb the qi from the food or yin deficiency where there is insufficient fluid to hold, descend and transform the qi from food. Hence Liu Bao tea that does both in giving heat and fluid is perfect for more delicate stomach constitutions. These virtues are expressed in the Qing dynasty poem attributed to Cheng Yuandao
 
This tea is very intense (strong cha chi), a very short steeping is recommended. Phenolic compounds are very flavorful, as most tea connoisseurs will already know. The unique phenols in this Liu Bao perhaps gives it the well appreciated and unique taste profile that many people describe as sour cereal or woody herbal taste, classically though it is described as having a “betel nut” aroma/flavour. This unique flavour profile is like a black sheep among other teas. It is not everyone's cup of tea but if you fall into it , you will appreciate the unique experience it offers.