Liu Bao and the golden flowers - the tea in which life is welcome
Imagine a tea on which, over time, a fungus develops, and its presence is not so much a fault as a sign of the highest quality. It sounds contradictory to our notion, in which mold or microorganisms on food are associated with spoilage. And yet in the case of the Chinese dark tea Liu Bao, the so-called golden flowers, that is colonies of a beneficial fungus, are a prized sign of well-conducted fermentation and high class. What in our culture would be contamination to throw away is here a desired advantage. Liu Bao is a fascinating example of how culturally variable the line between a fault and a delicacy is. Here is the story of this fermented, maturing tea, its golden flowers and how, in the world of dark teas, microbial life is sometimes not an enemy but an ally of taste and quality.
What Liu Bao is
Liu Bao is a kind of Chinese dark tea, also known as hei cha, coming from southern China, from the province of Guangxi. It is a tea subjected to fermentation and maturation, of a dark color and a deep, earthy character. Traditionally Liu Bao is stored and matured in woven bamboo baskets, which is part of its characteristic process. This tea has a long history, reaching back centuries, and is prized especially in its mature, aged form. Liu Bao belongs to the family of fermented teas, like some kinds of pu-erh, but has its own, distinct character and tradition. Its taste is sometimes described as deep, earthy, mild, with notes developing along with maturation. It is a tea that changes over time and gains in value, which makes it interesting for connoisseurs. The core of Liu Bao is precisely fermentation and maturation, during which the tea transforms, and on its leaves the characteristic golden flowers may develop, being one of its most fascinating aspects.
The golden flowers
The most remarkable element of Liu Bao is the so-called golden flowers. They are not flowers in the literal sense but golden colonies of a beneficial fungus that develop on the tea leaves during maturation. The appearance of these golden flowers is regarded as a sign of well-conducted fermentation and high tea quality. The more mature and better fermented the tea, the more clearly they can develop. It is surprising, because for someone accustomed to the Western approach the presence of a fungus on food is associated with spoilage. In the case of Liu Bao, however, it is the opposite. The golden flowers are a desired element, testifying to quality and the proper course of maturation. This fungus, as it develops, takes part in the transformations of the tea, influencing its taste and character. This makes the golden flowers not a fault but an advantage, a prized sign of class. The presence of these golden colonies is therefore, for connoisseurs of Liu Bao, a signal that they are dealing with a well-matured, valuable tea, and not with a spoiled product.
The role of the beneficial fungus
The golden flowers on Liu Bao are colonies of a particular, beneficial fungus that plays an important role in the maturation of the tea. This fungus, as it develops, produces various enzymes that catalyze chemical transformations in the tea leaves. These transformations include, among other things, the breakdown and conversion of various compounds present in the tea. As a result the fungus influences the taste, aroma and character of the maturing tea, contributing to its depth and mildness. This shows that microorganisms are not always the enemy of food. In the case of many fermented products, from cheeses to some teas, beneficial microorganisms are a key element of the process, giving the product its desired character. The fungus forming the golden flowers on Liu Bao is precisely such an ally. Its presence and activity are part of what makes mature Liu Bao so prized. It is an example of how humans have long cooperated with microorganisms in making valuable products, using their action to achieve the desired taste and quality, instead of combating them.
Fermentation and maturation
Liu Bao is a fermented tea, which distinguishes it from non-fermented teas, like green. In the production process the leaves are subjected to fermentation, including so-called wet storage, which allows transformations under the influence of moisture and microorganisms. The degree of fermentation depends on the duration of this process. After the initial fermentation the tea matures further, often for a long time, in bamboo baskets. It is precisely during this maturation that the golden flowers can develop and further transformations giving the tea depth can occur. The maturation of Liu Bao resembles in some respects the aging of other dark teas, where time and conditions transform the leaves. The longer the tea matures in suitable conditions, the more its character changes. This makes Liu Bao a tea in which time is an ally, much like in the case of some wines or cheeses. Fermentation and maturation are therefore the heart of the identity of Liu Bao, transforming ordinary leaves into a deep, complex tea, on which over time the prized golden flowers bloom.
The line between fault and delicacy
The story of Liu Bao and its golden flowers perfectly illustrates how culturally variable the line is between what we consider a fault and what we value as a delicacy. In Western culture the presence of a fungus or microorganisms on food is almost automatically associated with spoilage and threat. Yet in the tradition of Liu Bao the same phenomenon, namely the development of a beneficial fungus, is a sign of quality and something desired. This shows that our notion of fault and delicacy is not universal but deeply rooted in culture. What for some is unacceptable, for others is prized. A similar tension is seen in many fermented products around the world, from aging cheeses with mold to other teas or dishes. The line between spoilage and a delicacy is fluid and depends on tradition and habits. Liu Bao is a perfect example of this. It teaches humility toward cultural diversity and reminds us that our notions of what is good and what is spoiled are only one of the possible views of the world of taste.
Life in tea
Liu Bao is an example of a tea in which microbial life is welcome, indeed desired. This contradicts the Western ideal of sterile food, devoid of any microorganisms. In the case of Liu Bao and other fermented teas, the activity of microorganisms is part of what makes them valuable. The beneficial fungus forming the golden flowers, as well as other microbial processes occurring during maturation, are key to the character of this tea. This shows that the life of microorganisms can be an ally, and not an enemy, in making valuable products. In the tradition of dark teas it is living processes, and not sterility, that decide quality. It is a fascinating view, different from our Western habit. Liu Bao reminds us that in many cultures the world of taste rests on cooperation with microorganisms, rather than on combating them. Welcome life in tea is the key to its depth and character, a testimony of how differently humanity approaches the role of microorganisms in food and drink.
Liu Bao and other dark teas
Liu Bao belongs to a broader family of Chinese dark teas, which also includes some kinds of pu-erh and other fermented teas. These teas share a common idea of fermentation and maturation, during which the leaves transform under the influence of time and microorganisms. The golden flowers, that is colonies of a beneficial fungus, also appear on some other dark teas, where they too are regarded as a sign of quality. This shows that Liu Bao is not an isolated case but part of a rich tradition of dark teas, in which microbial life plays an important role. Each of these teas has its own character, region of origin and manner of production, but they share an appreciation of fermentation and maturation. This family of teas is a fascinating area for connoisseurs, offering deep, complex tastes developing over time. Liu Bao, with its golden flowers, is one of the most characteristic representatives of this tradition, in which tea lives, matures and changes, gaining in value and depth with the passing of the years.
What Liu Bao teaches us
The story of Liu Bao and its golden flowers is more than a curiosity about an unusual tea. It is a lesson about the cultural relativity of what we consider a fault and what a delicacy. It shows that the presence of microorganisms on food, which in our culture is associated with spoilage, in another tradition is a sign of the highest quality. It also makes us realize what an important role beneficial microorganisms play in making many prized products, from cheeses to fermented teas. For the tea lover it is an invitation to openness to unusual, fermented teas and to appreciating their depth and complexity. Liu Bao teaches humility toward cultural diversity and reminds us that our notions of taste and quality are only one of the possible views. It is also a fascinating example of the cooperation of humans with microorganisms in creating valuable products. In drinking mature Liu Bao with golden flowers, we commune with a tea in which life is not an enemy but an ally of taste, depth and quality.
Key takeaways
Liu Bao is a Chinese dark tea from the province of Guangxi, subjected to fermentation and maturation, traditionally stored in bamboo baskets. On the maturing leaves so-called golden flowers develop, that is colonies of a beneficial fungus, which are regarded as a sign of well-conducted fermentation and high quality. What in Western culture would be contamination to throw away is, in the tradition of Liu Bao, a desired advantage. This fungus takes part in the transformations giving the tea depth. It is a perfect example of the cultural line between fault and delicacy and the role of beneficial microorganisms. If you enjoy discovering unusual teas and recording your impressions, GustoNote will guide you through it.