$11.14
$16.71
Beschreibung HERKUNFT UND ERNTEZEIT China, Guangxi, Guilin Yaoshan 2007 CHARAKTER Yaoshan Liubao is a mineral, woody, and earthy-tasting heicha, a more complex, overpowering, and thought-provoking tea than the usual heichas and shu puers. We recommend it for those willing to leave the shu puer comfort zone but crave something more exciting. The earthy, aged flavor is paired with a firmly rocky character while exuding a pleasant smoky aroma. Old tea of this complexity awakens a deeper consciousness with its taste and aroma. It is a ceremonial liubao, not recommended for everyday consumption. Liu Bao tea was invented on family farms in the old days before any factory production was present. The tea mountains of Guangxi are located in the forested region of Guilin, one of the famous tea mountains is YaoShan, whose highest peak is around 900 m. The tea is produced by a regional tribe called Yao, by traditional processing, first brewed in a wok, then strained and hung over a stove to dry. The toasted, smoky taste of the dried tea is accompanied by a slight sourness, with less of the earthy flavor of boiled puers. The minerality is very pronounced, the composition is natural, and the appearance is rustic. After drying, the tea is matured and fermented for decades, making it rich in live flora, digestive and immune-supportive. The Byzantine ceramics add to the enjoyment of the tea, rounding out its smokiness and making it taste oilier and sweeter. Liu Bao Cha is a post-fermented tea (heicha) with a centuries-old tradition in Guangxi province. During processing, the freshly harvested tea is rested in the shade, steeped, kneaded and rolled, and finally pressed into moulds. In the old days, this form meant baskets weighing 40-50 kg, but nowadays you can also find a variety of bricks, discs and bamboo-encased teas. For years, this tea has been used to grow fungi and bacteria that are beneficial to the body, as traditional Chinese medicine recognized and exploited their beneficial effects on the immune and intestinal systems. In an age of high-fat and protein foods and current dietary habits, acidification is a threat to the body, with symptoms of low immunity, fatigue, memory problems and limb weakness. In such cases, Liu Bao tea helps restore the body's internal balance, aids digestion, helps break down fats, gently cleanses the stomach and energizes. It enhances appetite before meals and has a stomach-stimulating effect after meals. As the tea ages, it becomes more valuable and enjoyable, its brew becomes oilier, more complex and richer. Nowadays, it is becoming increasingly popular, especially among tea drinkers in Hong Kong, Beijing and Canton. DOSIERUNGS- UND BRÜHLEITFADEN A) Use boiling (95-100°C) water for 4-5 prolonged infusions of 2 minutes. Recommended dosage: 7g tea 2-3 dl water B) The tea can become quite strong if steeped in a pot, so we recommend the traditional kung-fu ceremony.
Heicha
