Traditional medium fermented Liu Bao tea. Much like ripe pu-erh tea, liu bao is wet piled for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome. The one is wet piled for about 29 days, which is typical for classical Liu Bao. The result is a liu bao with some bitter, sweet, chocolate and betel nut flavors. It’s got an old taste due to classic style processing and 5 years in hot and humid Wuzhou storage condition.
8 ounces of water