[Classic flavor, mellow woody aroma]

1. Tea information

Type: Liubao tea

Fragrance: betel nut

Year: 2008

Degree of fermentation: post-fermentation

Roasting degree: no roasting

Tea taste: The aroma of woody tea fills the room when it is hot brewed. The calm woody aroma rises when the tea soup enters the mouth. Then the classic aroma of betel nut lingers in the mouth, along with the pleasant aroma of southern jujube. The tea taste is rich and thick, but without losing the six flavors. Fort tea has a clean and clear tea flavor. As the tea aroma transforms as you drink it, there is a slight aftertaste of smoke and medicinal aroma. It adds a sense of layering to the tea, and the sweet flavor of jujube emerges in the aftertaste, making you feel comfortable and want to keep refilling the cup.

Characteristics of tea flavor: The flavor of tea products is diverse and distinct. The changes in the front, middle and back notes match the sweet aftertaste. The layering is extremely rich and can be described as the best of betel nut-flavored Liubao tea. A classic flavour.

Taste of tea soup: The tea soup tastes mellow and solid, and the tea quality is smooth.

2. Origin of origin

Produced in Liubao Town, Wuzhou City, Guangxi Zhuang Autonomous Region, the tea gardens are managed with high quality and the environment is pollution-free. Tea farmers use high-quality tea leaves to make excellent Liubao tea, which is aged in old tea warehouses. The tea leaves gradually mellow over time, creating a rich, mellow and sweet aroma.

3. Production process

Tea makers use the spring leaves of large-leaf tea trees as raw materials, and pick tea according to the picking standard of one bud with two or three leaves or one bud with three or four leaves. It is made through six main processes including fixing, rolling, stacking, re-kneading, drying, and aging. The tea leaves are pressed into baskets for aging, and the quality is stable.