This is a premium production done in the traditional medium level fermented Liu Bao tea from the oldest producer of Liu Bao in Guangxi (Wuzhou Tea Factory). Much like ripe puer tea, liu bao is wet piled for for several weeks to allow fermentation to take place. The degree of fermentation depends on the amount of time the tea is wet piled and can differ depending on the intended outcome. After completion in 2009, the tea was stored carefully in Wuzhou until fall of 2016. The tea can be enjoyed now, now, but further aging would benefit this tea.