Terroir: Time-Honored Cellar of the Xijiang River Basin
- Origin: Liubao Town, Wuzhou (300–800m altitude), Danxia red soil, 80%+ humidity, natural tea storage microclimate.
- Material: Liubao population tea variety, spring-harvested “one-stem-three-leaves,” traditional picking for aging potential.
Craftsmanship: Dialogue Between Tradition & Modernity
- Process: Modern fermentation (45-day controlled) → Natural dry storage (2015–2024, 10-year aging), 65% tea polyphenol oxidation.Storage: Compliant with Guangxi storage standard, 25±2℃, 65±5% RH, promoting betel nut & herbal aromas.
- Material: Liubao population tea variety, spring-harvested “one-stem-three-leaves,” traditional picking for aging potential.
- Dried tea:Thick, tight strips, lustrous dark hue
- Color of soup:Amber-red clarity, golden rim
- Sole of leaf:Full-bodied (4.8cP viscosity)
Sweet aftertaste (+30% saliva)
Cooling throat resonance (2-minute duration)