A good Liubao Tea, besides having the distinctive characteristics of being red, thick, aged, and mellow, also needs to be evaluated based on factors such as its raw materials, processing techniques, and storage environment.
1. High-quality Raw Materials
Famous and premium teas are inseparable from the unique ecological environments of their places of origin. As the saying goes, “Great mountains produce great teas.” Therefore, a good Liubao tea must come from an excellent natural ecological environment.
The original production area of Liubao tea is located in Liubao Town, Wuzhou City, Guangxi Province. It is situated north of the Tropic of Cancer and mostly consists of hilly mountainous terrain. The annual average temperature is 21.2°C, with annual rainfall between 1,000 and 2,000 millimeters, an average of 1,700 hours of sunshine per year, and frost-free periods as low as 33 days. This region is designated by the National Tea Research Society as a “Suitable Climate Area” for tea cultivation.
The selection of raw materials is also important. Different seasons yield teas with varying contents of polyphenols, Caffeine, aromatic substances, and sugars. Spring teas have relatively rich internal substances, summer and mid-summer teas have thinner internal substances, while autumn and winter teas excel in aroma.
2. Standardized Processing
A good Liubao tea requires certain standards at every stage, including picking, storing fresh leaves, wok-firing process, kneading, drying, and must be processed under safe and hygienic conditions. Each step of the processing must be carried out properly and meet specific standards.
Zhongtea Wuzhou is a model of tea safety assurance in terms of both tea safety and quality – it has its own independent laboratory, conducts over 60 quality control tests during each production process, and spends more than one million yuan annually on quality control to ensure the safety and reliability of the tea quality.
For example, tea picked on rainy days results in a weak taste and subdued fragrance. Insufficient wok-firing leads to a grassy odor and a stronger bitterness, making the tea quality thinner. Piling, steaming, and piling are key processes that form the quality of Liubao dark tea.
3. Proper Storage
A good Liubao tea cannot be separated from proper storage conditions. Appropriate storage can assist in the later maturation of Liubao tea; however, poor storage conditions can not only negatively affect the color and taste of the tea but can also cause the tea to spoil.
Liubao tea has strong absorbency, so it should be kept away from foreign odors to avoid “flavor mixing”; it should be stored with moderate humidity; there should be moderate ventilation to prevent insect contamination; and containers with good breathability, such as purple clay containers, Nixing Pottery containers, bamboo and wood containers, rattan containers, or even gourds, jute bags, paper cans, and soft paper boxes with better breathability should be selected.
4. Excellent Quality
A good Liubao tea should stand up to scrutiny both inside and out. From a professional standpoint, it can be evaluated according to five factors of modern processing standards:
Appearance: Blackish-brown and lustrous, tightly twisted;
Aroma: Has aged, betel nut, floral honey, woody, or jujube fragrances that are pleasing;
Infusion: Bright red and transparent, evoking a pleasant feeling;
Taste: Smooth and refreshing, and nuanced, full-bodied, with a long-lasting aftertaste;
Leaf Base: Free of impurities and off-flavors, with unfolded leaves that are active, appropriately tender, soft, and elastic;
A Liubao tea that scores highly on all five factors can be considered a good one.
Judging the quality of a Liubao tea requires experience accumulation, regular drinking, and careful appreciation.
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