Type: Black (Dark) Tea Origin: China Description: Liubao tea production in the Guangxi Zhuang Autonomous Region in northwest Liubao Cangwu County mountains. Cangwu County, situated between the Tropic of Cancer (latitude 23 27 '), strong solar radiation, high temperature, rainfall Fung, average temperature 21.2 C with an average annual precipitation of 1500.7 mm. It is produced into withering leaves, rolled, chopped, moisten pile and dried. Liubao has characteristics of the "steaming", put into big barrels and steamed soft. It has to be stored for two months before it is finished. Its red color of thick, the aroma contains unique betelnut flavor. It is not Pu-erh, but it is a kind of black tea and has a history of 1,500 years. There are Liubao in cakes, bricks, tuos, coin shapes and loose leaves in bamboo baskets. The longer it has been stored, the better the taste it is. It's very common to see golden/yellow color fungi called Golden Flower fungi (Eurotium Cristatum) on Liu Bao Cha and these fungi are an indication of good quality Liu Bao cha. This kind of fungi is also commonly seen on dark tea, it is completely safe and it is NOT mold at all. Once brew this delightful tea a strong hardwood flavour is introduced and remained present throughout many infusions. The mouth feel became increasingly round and there was no hint of tartness in this tea. The gorgeous deep red-orange brown liquor was very clear. Brewing guide: It is ideal to serve Liu Bao with boiling water of about 95 to 100 degree Celsius. The quantity of tea to be placed for brewing should be decided by the size of the tea pot used, in general, 1:50 is most adopted. Pour boiling water into the tea pot and brew for 3-5 minutes then the tea is ready for taste. It is recommended to wash the tea for 2 times with boiling water before brewing.