I prefer dark teas and Liu Bao is one of my favs This one ranks right up there with most of the rest, 2 or 3 rinses is needed for this tea I learned that the hard way lol but after proper rinse and steep this one proved very nice Liu Bao. It was nice and earthy without tasting “dirty” with a sweetish after taste, smooth mouthfeel. Would have been great to have seen some gold dust on it but most loose Liu Bao I’ve had don’t have that for some reason. Great tea to me!
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Thank you for the feedback! As for the gold dust. It normally happens on brick teas. Due the modern processing of Liu Bao or other dark teas. Tea bricks normally under process of –>Raw material selection—> Steam, Moistens Piling–>Compressing –>Baking (28 degree C for 12-15 days, the gold dusts start appearing at this step) –> Drying (35-40 degree C for 5-7 days)–>Packing and storage. The loose leaf tea normally will not go under compressing and the baking process is short. So you will not see gold dusts on most of the loose leaf dark teas. But loose leaves are easy to store without going mouldy and some longer aged loose leaves produces gold dust naturally during storage. It’s flavor will become even more spacial and tasty. That’s the fan part of aged dark teas, right?
Thank you for the feedback! As for the gold dust. It normally happens on brick teas. Due the modern processing of Liu Bao or other dark teas. Tea bricks normally under process of –>Raw material selection—> Steam, Moistens Piling–>Compressing –>Baking (28 degree C for 12-15 days, the gold dusts start appearing at this step) –> Drying (35-40 degree C for 5-7 days)–>Packing and storage. The loose leaf tea normally will not go under compressing and the baking process is short. So you will not see gold dusts on most of the loose leaf dark teas. But loose leaves are easy to store without going mouldy and some longer aged loose leaves produces gold dust naturally during storage. It’s flavor will become even more spacial and tasty. That’s the fan part of aged dark teas, right?