Depending on the leaf used, this might happen, though I have not come across
it.

Basically, Liu An is a green tea turned black, so it might be expected that
it will oxidize and lose its flavours faster.

I forgot to add that Liu Bao is nutty of the betel nut taste, while Liu An
is more like soy bean, pea sort of nutty...

Danny

"Space Cowboy" > wrote in message
oups.com...
Thanks, Danny. From your explanation I assume a LiuAn taste like
LiuBao if it came from Guangxi and uses the same varietal. My
fermented LiuAn from Anhui and Guangxi don't remind me of fermented
Puer in the slightest. I find of them agreeable in a more oxidized
sense. In another thread LiuAn seems to go downhill as it ages.

Jim

samarkand wrote:
> "Space Cowboy" > wrote in message
> oups.com...
> In a previous discussion Seb said Áù±¤ LiuBao is from Guangxi and
> Áù°² LiuAn is from Anhui and both come in basket form.
....
> Liu Bao is from Guangxi. Liu An is from Anhui, and in the recent years
> from
> Guangxi as well.
....
> In the recent years Guangxi factories adapted the methods from Anhui and
> produced their own Liu An tea.
>
> Danny