Production Process & Raw Materials
Using traditional Liubao tea craftsmanship combined with natural golden flower fermentation, premium super-grade tea leaves from Wuzhou, Guangxi are selected. The process includes withering, fixing, rolling, (pile fermentation), natural golden flower formation, and original basket pressing, followed by aging in Wuzhou Tea Factory’s unique constant-temperature and humidity cellar. Beneficial microorganisms naturally catalyze the tea’s inner quality, forming the iconic “Golden Flower” (Eurotium cristatum).
Using traditional Liubao tea craftsmanship combined with natural golden flower fermentation, premium super-grade tea leaves from Wuzhou, Guangxi are selected. The process includes withering, fixing, rolling, (pile fermentation), natural golden flower formation, and original basket pressing, followed by aging in Wuzhou Tea Factory’s unique constant-temperature and humidity cellar. Beneficial microorganisms naturally catalyze the tea’s inner quality, forming the iconic “Golden Flower” (Eurotium cristatum).
Dry Tea Characteristics
Tight and even strips, dark brown and oily luster, with golden tips and dense golden “Golden Flower” granules. The dry tea emits a blend of aged and fungal aromas, pure and rich.
Tight and even strips, dark brown and oily luster, with golden tips and dense golden “Golden Flower” granules. The dry tea emits a blend of aged and fungal aromas, pure and rich.
Soup Color
After brewing, the liquor is deep red and translucent, crystal-clear like amber, remaining clear even after standing.
After brewing, the liquor is deep red and translucent, crystal-clear like amber, remaining clear even after standing.
Taste
Smooth and mellow with a long-lasting fungal aroma, complemented by aged notes and subtle betel nut undertones. The sweet, refreshing flavor offers rich layers, persistent (sweet aftertaste), and a clean throat finish. The mid-to-late infusion reveals the mellow depth of aged tea.
Smooth and mellow with a long-lasting fungal aroma, complemented by aged notes and subtle betel nut undertones. The sweet, refreshing flavor offers rich layers, persistent (sweet aftertaste), and a clean throat finish. The mid-to-late infusion reveals the mellow depth of aged tea.
Leaf Base
Soft, plump, and elastic leaves, uniformly brownish-red with a bronzed edge, reflecting the premium raw material and precise fermentation. Highly resistant to multiple infusions, with significant potential for further aging.
Soft, plump, and elastic leaves, uniformly brownish-red with a bronzed edge, reflecting the premium raw material and precise fermentation. Highly resistant to multiple infusions, with significant potential for further aging.
Health Benefits
As a post-fermented dark tea, Liubao tea is rich in tea polysaccharides, polyphenols, and metabolites from “Golden Flower.” It aids digestion, reduces dampness, lowers lipids, and combats oxidation. Regular consumption helps balance the body’s functions and promote relaxation.
As a post-fermented dark tea, Liubao tea is rich in tea polysaccharides, polyphenols, and metabolites from “Golden Flower.” It aids digestion, reduces dampness, lowers lipids, and combats oxidation. Regular consumption helps balance the body’s functions and promote relaxation.
