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  1. Shan Dong Liu Bao

    Shan Dong Liu Bao
    A Liubaocha of traditional production; the worked leaves of the local small-leaf varieties are stacked in a mountain cafe (Shandong) to undergo the post-fermentation initiated by humans. There, the present micro-organisms ferment the tea. Naturally fermented through storing over several years. This tea has been kept in Guangzhou, China, until 2016.
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