Gong Fu Tea

Liu Bao, 2001 Te Ji “Chen Xiang”

Saturday, August 1st9:00 & 11:00 Liu Bao, 2001 Te Ji “Chen Xiang” This very old Liu Bao has aged gracefully.  It steeps quick and dark.  The immediate aroma is like baking chestnut to me.  The tasting is strong, yet quiet, with a heavy weight that sits on your tongue and warms your throat.  I very light earthiness is in the rinse (very clear), and it may not even be needed.  The flavor stays a very even rich and fudgy with some finish of ginger.  This tea can go for many steepings. Tea: 6gWater: 5oz., 205°Steep: 1 (rinse), 2, 3, 4Time: 20, 10, 10, 10 sec. Maker’s Notes: Liubao tea is a famous tea in China's history. Its production history has been more than 1,500 years. It was listed as one of the famous teas in China in the Jiaqing year of the Qing Dynasty. The tea is made of high-altitude raw materials and is tightly knotted by traditional processing technology. The color is dark brown and shiny, and the soup color is red and bright. The taste is refreshing, mellow and sweet. The tea flavor is strong, and it has a strong betel nut fragrance. It is a boutique worth cherishing. The longer it is stored, the better the quality. After drinking, it has the effect of sobering up, clearing heat, dispelling stagnation, anti-fat, and nourishing the stomach. It sells well in Guangxi, Hong Kong and Macao, Japan and Southeast Asia, and is deeply loved by the majority of tea people. It is a well-known local specialty in Wuzhou, Guangxi in China and abroad.