What Is a Gaiwan?
A gaiwan is a traditional Chinese tea vessel made of three parts—a bowl, a lid, and a saucer. It ...
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What's One Teaware Purchase You Regret—and What Would You Buy Instead?
The teaware purchases people regret most are...
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What's the Most Overrated Feature of a Gaiwan?
The most overrated feature of a gaiwan is usually not a physical com...
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Traditional Liu Bao tea refers to Liu Bao made using historically established production and maturation practices associated with Guangxi, especially Wuzhou and Liubao, rather than simply referring to any tea that happens to be dark, earthy, or aged.
Betel-nut aroma is a traditional and highly characteristic sensory descriptor for Liu Bao tea, particularly in well-made and appropriately aged examples, but it should not be interpreted as meaning every Liu Bao must literally taste like chewing betel nut.
The difference between raw and ripe Liu Bao is primarily the degree and method of post-fermentation the tea has undergone before reaching the drinker, but “raw” and “ripe” Liu Bao are not as standardized a binary classification as sheng and shou Pu-erh.
