You haven't said. What are the color of the LiuBao spent leaves when
brewed? My one known LiuAn from Anhui are green. My other LiuAn
probably from Guangxi are black. I myself am too nutty to know if
there is a difference in like taste besides the sweetness. I need to
get some LiuBao and go from there. Besides LiuAn has anybody seen
LiuBao in Chinatown?

xièxiè,
Jim

samarkand wrote:
> 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