Liubao Dark Tea Stuffed Green Mandarins
Our green mandarin are produced in September every year, which is after the White Dew in the Chinese twelve solar terms.
It starts after the White Dew Festival, when the fruit is relatively mature, the hesperidin in the peel decreases, while fructose, aromatic lipids, pectin and other ingredients increase, giving it a mature fruity aroma.
The tangerines are made from the Tianma production area of Xinhui, Guangdong, China, which have a richer flavor and a more layered feel.
Liubao tea (六堡茶) from Guangxi province is to many an unknown tea, however it has a long history. Rumoured to be the forerunner of Shu Puer, it shares a number of characteristics, though retaining its own distinct and subtle flavours.
A rich, dark tea (黑茶) with earthy tones, Liubao tea is best served black. As with Puer, Liubao tea will improve with age, over time different nuances will become more evident.
Paired with small green tangerines, the overall performance is excellent, the soup is clear, the taste is fresh and mellow, and the mint coolness is very obvious. After drinking, Remove moisture from the body，whole body feels relaxed.
As for the craftsmanship, we still insist on using the whole raw sun-drying process. The whole raw sun-drying can protect the oil sac from being damaged, the flavor can be preserved to the greatest extent, the white frost condenses slowly, and the sun-drying for more than 20 days does not damage the tea substances, so that the tea and tangerines remain fresh. This process can keep it for a long time, and the longer it ages, the more fragrant it becomes.
