Aged post-fermented Liubao tea from Guangxi province.
In appearance: small, brown spirals of twisted tea tips and their fragments. The fragrance is restrained, woody with an earthy hint. The liquor is transparent, with a dark reddish-chestnut shade.
The bouquet of the ready-made tea is aged, multifaceted, woody-herbaceous with notes of oak moss, rotten leaves and dry berries. The fragrance is deep and complex, woody-balsamic. The taste is soft and smooth, buttery, with a subtle bitterness of cocoa beans, berry acidity and a long, refreshing finish.
Steep the tea in a hot water (95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat steeping up to 10 times.
“Lao Liubao Shu Cha” is recommended for connoisseurs of aged tea who are looking for a soft, balanced taste and a long, clean finish.