The age appearance of the 1960s Liubao tea
The history of Liubao can be traced back to China’s Qing Dynasty. Many sources credit the production of liubao tea as being the origin for the practice of “wet pile fermentation”. This process would transform the tea’s astringent character through warmth and humidity, inducing a unique course of fermentation that would result in a soft and mellow tea. The process of wet fermentation would later be carried over to puerh tea and altered leading to the production and emergence of ripe puerh tea in the early 1970s.
