Cold water piling fermentation was developed to address the slow transformation of Liubao raw tea and represents a significant advancement in tea-making techniques. In 1958, China Tea Wuzhou Company successfully developed the cold water fermentation technique for Liubao tea. Up to now, it has been continuously improved and enhanced, which is a fusion of the skills passed down through generations of China Tea artisans and the empowerment of modern technology. From the research and development of the cold water fermentation technique for Liubao tea to the application of modern cold water fermentation tanks, the technology has been constantly innovated, and the technique has been passed down from generation to generation and carried forward. A cup of "Intangible Cultural Heritage Inheritance -1958" allows you to experience the spirit of the Chinese tea artisans of the intangible cultural heritage inheritors.
【 Intangible Cultural Heritage Inheritance -1958】 Selected from top-quality raw materials, it incorporates the craftsmanship of intangible cultural heritage inheritors and is made through the intangible cultural heritage technique - the cold water fermentation technique of Liubao tea. With precise control, the fermentation is moderate. The strips are tightly rolled and uniform, with a dark brown color. The soup color shows a bright and deep red luster. The aged aroma is prominent, accompanied by a hint of ripe fruit fragrance. The tea soup is rich, smooth and delicate in taste, with a distinct aged flavor, full-bodied and long-lasting, and a hint of ripe fruit aroma, sweet and pleasant. The leaf base is brown and soft.
