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.
Liubao tea has changed a lot over the last one hundred years. Wars, political and economic upheavals have ravaged businesses as well as spurred changes for survival and greater profits. The 1960s Liubao tea carries a distinctive taste that captures a snapshot of the people and society within that time period. Its dark taste of antiquity always makes me very reflective in contemplating the history it represents. The brew is dark and rich, soft yet potent, releasing a dark brew of Chinese medicinal character that shifts and takes on different shades under each steep. The dark intricate flavors opens up to notes of lotus roots, chestnuts, a whisper of old pine smoke, brown sugar twirling in a background of other intricate nuances and mineral/earthy accent. Compared to modern liubaos of today it is like experiencing two different worlds.
Additional Note: In the old days in China people lived more simply. People were more reliant on themselves and what was available to them. It was considered a person’s basic needs could be met with the 7 necessities (firewood, rice, oil, salt, sauce, vinegar and tea). Modern infrastructure and healthcare were limited. In this capacity Chinese tea was used to keep the body healthy as well as for treating minor ailments. The records show that Liubao tea was highly regarded in this way.
“In Chinese medical terms, Liubao is said to effectively remove heat, dispel dampness, and detoxify the body. These features made it an essential item carried by Chinese emigrants as they left their hometowns. Early overseas Chinese in Southeast Asia drank Liubao tea to relieve dysentery and cool the body. It is also said that when their children suffered from diarrhea, they would place Liubao tea and spring water in an earthen pot and bring to a boil over a high flame. Once cooled slightly, they added a moderate amount of winter honey. When consumed it provided instant benefit.”, excerpt from the article Liubao Tea - One Hundred Years of Overseas Sales by Luo Yingyin from The Art of Tea No.11
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1960s Liu Bao (HK Storage) see SPECIALS for availability
The 1960s Liubao tea is comprised of strong robust leaves that have taken very well to HK storage.
The dark brew is thick, soothing and deeply grounding.
