Most excellent, highest grade of Liu Pao tea. It was made from strong, high mountain spring tea buds. After processing it was steamed and compressed into big, over 30kg bamboo baskets which were dried over a pine wood. In these baskets it was stored in a traditional Hong Kong warehouse and later transported to Taiwan. Now tea has been taken out from these baskets but some parts still remain in little "chunks".  
 
This tea developed "golden flowers" which is a kind of probiotic, it's very valuable and common for very good quality "hei cha".
 
Taste is full and very sweet, making the body and mind very relaxed.
It pushes away excessive heat from the body and makes the head clear and sharp. 
 
If you like old 'Shou' Pu-Erh you will most probably like this one very much. 
 
 
1990's
Guangxi, China