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Lao Cha Po, translated as “old tea grandma,” is a unique tea coming from the Liu Bao tea producing region in Guangxi province. It is customarily classified as Liu Bao tea, although it differs significantly from actual Liu Bao tea in both harvesting and processing, as well as in its flavor profile. Lao Cha Po was considered a “coarse” tea in the past, kept by tea farmers only for their own consumption. It wasn’t until recent years that its unique charm was recognized, as a result, aged Lao Cha Po is extremely rare on the market.
 
Lao Cha Po is made from the mature leaves of the same year or those of the previous year, harvested around the Shuang Jiang solar term in late October, when it starts to frost. These autumn leaves are rich in xylitol and tea polysaccharides, endowing the tea with a placid and aromatic flavor profile with much sweetness, as well as many health benefits. The mature raw material undergoes a Shaqing process by boiling or steaming, while the process for Liu Bao tea is traditionally done by pan-frying and, in modern production, often using a fixation machine. Then the tea is simply air-dried or sun-dried and stored to age, allowing it to create the mellow and smooth profile.
 
This Lao Cha Po comes from the wild trees of the Guo You Lin (state-owned tea forest) in Liubao Town, harvested in 2010 and compressed into bricks in 2018. It has now become a well-aged tea, with abundant golden flowers (Eurotium cristatum) inside the brick, and with the roughness of the extra-mature leaves completely faded away. It offers a relaxing and smooth liquor, without any hint of bitterness or astringency even after being simmered for a long time. Comforting aging aromas, rich golden flower notes, together with the refreshing camphorwood notes and a mint sensation clearly present in the initial infusions, are all pleasant and nothing aggressive. Overall, it is quite different from real Liu Bao tea in both taste and aroma.
 
The nature of Lao Cha Po allows it to be prepared both by boiling and in Gongfu style, although the traditional way the local farmers used to do is simply to let it sit in a thermos for hours.