It's All About Tea — liu bao
Liu Bao with Tiffany. Interview with an expert on Hei Cha
Posted by Misha Gulko on
During our last visit to China, while in Shenzhen, we visited Tiffany Lau. Tiffany is a Liu Bao tea collector, editor-in-chief of "Liubao Tea Microjournal", national tea evaluator, and identification expert of Liu Bao Tea. She served as a judge for the Liu Bao Tea Battle Competition sessions. Over the years, Tiffany has promoted Liubao Tea Culture to tea enthusiasts both domestically and internationally through numerous articles, videos, and in-person tea gatherings. We had many teas and a long conversation about all things tea. This blog post is a compilation of our friendly talk over numerous cups of Hei Cha, presented of an interview for ease of reading. We hope you'll find it insightful. (Read More)
Discovering Delights: A Tea Tasting Experience at a Tea Market
Posted by Boyka Mihaylova on
We enter a place with a charming atmosphere imbued with old-times charm. A collection of antique tea items, including various Zisha and Nixing teapots, graces the glass window, and the heaps of medicine-flavored tea promise a memorable experience for a tea lover's palate. This is a company dedicated to the exclusive sales of Liubao - a fermented tea from China. The owner greets us and starts preparing one of the exclusive teas we will try in today's tea tasting experience (Read More)
The 3 Most Suitable Teas to Drink in Wintertime (part I)
Posted by Boyka Mihaylova on
Tea has earned a highly respected status among other TCM remedies as “a cure for 10,000 illnesses”.
While preferences towards one or another tea are strictly based on personal taste, each of the six main tea types has unique properties that can be experienced at their best in a particular set of circumstances.
As most of us living in the Northern hemisphere are amid wintertime, let’s dive deeper into the Chinese teas that hold the most benefits for the human body during wintertime. (Read more)
A Deeper Look Into Hei Cha
Posted by Angelina Kurganska on
Hei Cha is a post-fermented tea from China (and Shou Pu-erh is one of its forms), that underwent microbial fermentation - a process distinct from oxidation.
Hei Cha (黑茶) translates as "Black Tea." We also sometimes refer to it as "Dark Tea" to not confuse it with what we call "Black Tea" in the West. That's right, Hei Cha is China's 'real' Black Tea. The history of this tea goes back to the late Ming / early Qing dynasties. Although processing methods of Dark Tea have evolved over time, people throughout China still highly revere this tea as a regional specialty and historical attribute. (Read more)
A Historic Tea: Liu Bao Hei Cha
Posted by Angelina Kurganska on
Liu Bao is a tea of history. It is one of the oldest styles of tea preparation still enjoyed today. It is believed that Liu Bao's processing methods of Liu Bao served as the basis for modern-day Ripe Pu-erh preparation. In fact, the two teas undergo very similar processing, partly because they are both part of the Hei Cha category. (Read more)