That seems like an unfair comparison. Comparing shu you didn't like to liu bao you do. Or do you mean that all of the shu you have had recently has been poor?
Personally I have a good chunk of a tuo of liu bao from jingteashop, some poor quality loose shu and most of a beeng of the menghai golden needle shu. The Liu Bao would be the second choice behind the Menghai.
My friend likens drinking the jingteashop, which is the only one we've tried, Liu Bao to drinking a cup of mud but in a nice way. I think this is strangely accurate.
SS - Liu Bao, as far as I could recall, is black tea which has been aged. Then I read this:
We received some aged Liu Bao basket tea today, and very glad to share with you this interesting tea, which can be called the mother of cooked pu-erhs! Before the cooked pu-erh process was invented in Kumming in 70's, Hong Kong and Macao's tea merchants had already use the "Wuo Duei" method - similar to the cooked pu-erh process - to mellow the Liu Bao tea as early as 50's. This method was taught to tea processors from Kumming in the 70's, and started the cooked pu-erhs.
Puerh Teapot Magazine featured Cooked Pu-erhs in their No.17 issue. An article in that issue interviewed the owner Mr. Tseng Zhi-Hwei of Hwa Lian Tea Co. of Maocao. Mr. Tseng, as shown in the picture below, talked about the history of Liu Bao, Liu An teas and their impact on the birth of cooked pu-erhs.
Which confused me.