Liu Bao is a local tea, produced in Liu Bao village, Guangxi province, China. Having a 1500 years long history, this tea is one of the oldest types of tea in the world. Nowadays, there are a lot of different types of Liu Bao, which makes this tea entirely another universe in the world of tea, therefore, deserving special attention for its history, types, and production methods. Liu Bao is made from high-quality late spring mature tea leaves, processed with the observance of all the nuances of production, and carefully stored for several years, consequently, this tea is one of the most appreciated kinds by tea connoisseurs thanks to its special aroma and taste.
The dry tea leaves have a sweet woody fragrance. After rinsing, the aroma develops into Chen Xiang ("old age aroma") with clear woody notes and hints of herbs in the background. The taste is sweet, deep, and mild, with woody, nutty notes, and a mineral long-lasting aftertaste. 20+ years of ageing gives this tea a wonderful velvety texture and a salivating effect.
This tea goes well with savoury light dishes like mushrooms, potato-based combinations, cauliflower, steamed dumplings, seafood, and something that is not highly seasoned, leaving some space for the tea to express itself within the landscape of flavours.