Tangerine Peel (Chen Pi) Liu Bao Cha Dark Tea

This Tangerine Peel (Chen Pi) Liu Bao Cha blend of 2013 Liubao tea and aged Xinhui mandarin peel, boasts a rich and complex palate. The years of fermentation endow the Liubao tea with a profound earthy and woody aroma and a delicate sweet aftertaste, which becomes even more sticky and mellow as time goes by. The aged mandarin peel's fruity fragrance, subtle medicinal scent, and refreshing quality perfectly blend the robustness of the Liubao tea. Upon brewing, the fresh citrus scent of the mandarin peel greets you first, gradually merging with the deep tea aroma of the Liubao, intertwining without overshadowing each other. The first sip reveals the peel's slight sweetness, followed by the unique glutinous fragrance and earthy notes of the Liubao tea, leaving a warm sweetness in the mouth that lingers endlessly. Whether prepared using the gongfu brewing method, the western brewing method, or simply steeped in a thermos, it is exceptionally fitting.

About Hei Cha (Dark Tea)

Hei Cha or Dark Tea, one of the six major types of Chinese tea, is renowned for its unique fermentation process and health benefits. Unlike green tea, black tea, and other types of tea, dark tea undergoes a post-fermentation process, which imparts its distinctive flavor and color. There are many varieties of dark tea, including Pu-erh tea, Liubao tea, and Anhua dark tea, each with its unique flavor and production technique.

The fermentation of dark tea is carried out by the action of microorganisms, during which the color of the tea leaves changes from green to dark brown, and the taste evolves from initially astringent to mellow.

You may be curious about the differences between Ripe Pu-erh and Liubao tea, first of all, they are both belong to the category of dark tea. Ripe Pu-erh is primarily produced in Yunnan Province, China, with the main raw material being the Yunnan big-leaf variety. Pu-erh tea is divided into raw Pu-erh and ripe Pu-erh, with the latter being made through an artificial fermentation process known as "wet piling fermentation". This process usually takes place under certain humidity and temperature conditions, with the degree of fermentation controlled manually, allowing the tea leaves to ferment in a relatively short period.

On the other hand, Liubao tea comes from Liubao Town and its surrounding areas in Wuzhou City, Guangxi, China. The main raw material is the local medium-leaf variety of tea tree, and Liubao tea typically undergoes natural fermentation, which takes a longer time and even over years.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	212℉ / 100℃		212℉ / 100℃
	4g Tea		8g Tea
	Brewing time: 8 - 10 mins		10 steeps: rinse, 5s, 5s, 10s, 15s,20s, 25s, 30s, 45s, 70s, 90s

The Liu Bao tea gardens are located in Cangwu County, Wuzhou City, in the Guangxi Zhuang Autonomous Region of China, a place renowned for the production of Liu Bao tea. The tea gardens employ traditional farming methods, emphasizing harmonious coexistence with nature, which not only maintains the natural quality of the tea leaves but also protects the local ecological environment. Situated at an altitude of 600-800 meters, the unique natural environment provides ideal conditions for the growth of Liu Bao tea. The tea trees are rooted in fertile mountain soil, absorbing a wealth of minerals, while also being nourished by mist and caressed by mountain breezes. These unique growing factors bestow Liu Bao tea with its distinctive flavor and aroma.

Wuzhou City, where Liu Bao County is located, features a subtropical humid monsoon climate, with an average annual temperature of 21.1°C. The coldest month has an average temperature of 11.9°C, while the hottest month averages 28.9°C. The annual average rainfall is about 1500 millimeters, and the area enjoys an average of 1900 hours of sunshine per year. The superior geographical and climatic conditions, abundant rainfall, and vast mountain resources are highly conducive to the production and development of the Liu Bao tea industry.

This tea is made from the Qunti species of Cangwu County. Qunti species emerge from human-cultivated tea trees over time. They are also ancient tree species that have sexually reproduced due to long-term natural selection. This group exhibits generally uniform biological traits. They've been bred this way for decades and have excellent resistance. For example, under extreme weather conditions, they have relatively great resilience to cold, high temperature, and pests and illnesses. The tea produced is of exceptional quality, with a rich scent and full flavor.

Liu Bao tea has a history stretching back longer than 1500 years as a unique traditional tea from Guangxi. During the Qing dynasty it was listed as one of the 24 most famous Chinese teas for its unique betel nut aroma; then through the Maritime Silk Road, it was exported to southeast Asia and other countries through the 19th century, and has gradually become an indispensable part of life for overseas Chinese or local tea lovers.

In 2006, liu bao won the only gold medal for the dark tea category in the Guangzhou, China International Tea Expo; in 2007 it was awarded a number of gold and Tea King awards by the nation and Autonomous Region; and in 2011, the former National Bureau of Quality Inspection approved the implementation of protection of geographical indications for the tea type.