Liubao tea is named after the tea produced in Liubao Town, Wuzhou, Guangxi. At the end of the Qing Dynasty, it was rated as one of the 24 famous teas. In the early years, in the hot and humid environment of Nanyang, Liubao tea spread as a daily essential product for miners to remove dampness and relieve heat, and once became a hot-selling tea in Nanyang. Today, Liu Pao tea is once again being valued by everyone because of its health benefits. It is easy to sell tea, but difficult to sell good tea. I focus on only selling good dark tea for decades. My good friend Xiao Nan is one of the few. Xiao Nan emphasized that Liupao tea has been common for decades, but it can be said that the old tea of 30 or 40 years is very rare. Today, I will share with you the Lao Liupao tea stored in the 1970s by Xiao Nan, which can be found in Lao Liupao. It is hard to come by. It is mainly composed of young buds and leaves, with a little tea stems, which not only increases its foam resistance, but also shows its aroma. Because it is an old tea that has been stored for more than 40 years, the amount of tea is about 5g. It is recommended to use purple tea. The mud type purple clay pot is brewed, brewed with boiling water, filled with water in a low-buffering way, washed the tea first, the soup color is orange-red, the aroma rises, it is clean and there is no peculiar smell, it can be seen that its storage is very good, the fragrance of Chen Xiang and betel nut is overflowing. Full nose, light sip in the mouth, smooth and refreshing, mellow and rich, Liu Pao tea is very resistant to foaming, basically 5g of tea can be drunk for a whole day, and can be brewed more than 20 times. The tea soup is warm and sweet. Stew in a thermos cup and brew tea in a clay pot. Different drinking and opening methods will bring you a different taste experience. This Lao Liu Pao tea in the 1970s is currently the oldest in the Liu Pao tea in Tongxinshe Teahouse. 40 years of precipitation, limited sharing, tea lovers who want to try can buy tasting packs.
brewing method:
Tea utensils: recommended purple clay teapot
Amount of tea: about 6g
Brewing water: pure water, mountain spring water
Water temperature: boiling water for brewing
Brewing: low-injection buffer, wash the tea in the first way, and prolong the sitting time after seven or eight brews