Introduction of traditional craft Liubao tea

To quickly understand Liubao tea, it is enough to read this note!

-Introduction-

Liubao tea belongs to the black tea among the six major teas, and it is post-fermented tea. Liubao tea can be preserved for a long time after composting and fermentation in the production process, and it has the characteristics of aging and fragrance. It is also different from other black teas. For example, Anhua black tea tastes refreshing, Pu 'er cooked tea tastes mellow, and Liubao tea is somewhere in between.

-main producing areas-

Liubao tea is not only a place name, but also a tea name. Named after Liubao Town, Cangwu County, Wuzhou City, Guangxi.

-Classification-

Liubao tea can be divided into traditional craft (farm tea) and modern craft (factory tea) according to different crafts. Traditional Liubao tea has light fermentation degree and refreshing taste. Liubao tea made by modern technology has more full fermentation degree and sweet and mellow taste.

-Quality characteristics-

Appearance: strong, dark brown and smooth. Soup color: red and thick as amber. Aroma: Old wine has betel nut fragrance. Taste: mellow, smooth and sweet.

-Making suggestions-

Cover the bowl/teapot, water temperature 100℃, tea amount 5~8g, 10 seconds or so, and serve the soup.

keyword

Dark tea, mild, post-fermentation, Wuzhou, Guangxi.

-Attention-

Although it has a certain weight loss effect, I think it is of little use to keep my mouth shut and open my legs, just drinking tea. It is best not to drink during medication, pregnant women, menstrual period and children.