2010 Golden Flower Liu Bao Tea

Golden Flower Liu Bao is distinguished by the visible presence of “Golden Flowers” (Eurotium cristatum) — a beneficial microorganism that develops during controlled fermentation and aging. These tiny golden specks, often visible on tea bricks or loose leaves, are a hallmark of quality and healthy maturation.

During its metabolic process, this microorganism releases enzymes that catalyze the transformation of tea compounds. Larger polyphenols and catechins gradually break down into smaller beneficial molecules such as flavonoids. This transformation softens the liquor, enhances smoothness, and improves digestibility. It also contributes to the tea’s signature fungal-floral aroma, clean yet distinctive.

After more than a decade of aging, the 2010 vintage brews a bright reddish-brown liquor, clear and luminous. The aroma blends notes of aged wood, dried dates, and a gentle mushroom-like sweetness. On the palate, it is remarkably smooth, thick, and sweet, with no bitterness or harshness. The texture resembles warm rice soup — comforting and coating, with a long-lasting sweet aftertaste.

Balanced, mellow, and deeply satisfying —
a tea equally suitable for daily drinking and long-term enjoyment.