You might have heard of Pu-erh tea, but have you heard of Liu Bao tea? It also comes from China and belongs to the dark tea category, yet it possesses an entirely different charm and story – a precious tea praised as "drinkable traditional Chinese medicine" and known as the "King of Nanyang Tea." As a representative of dark tea, one of China's six major tea categories, Liu Bao tea originates from Liu Bao Town in Wuzhou, Guangxi. Its history dates back to the Jiaqing period of the Qing Dynasty. Named after its place of origin and popular for its quality, it was exported to Southeast Asia early on, earning the nickname "Red Cyclone." In recent years, Liu Bao tea has re-emerged with its profound cultural heritage and excellent quality. In 2022, it was honored with the title "Most Brand-Communicative Chinese Tea Brand," becoming a shining emblem of Chinese tea culture.
01 The Origin and History
Liu Bao tea is an important representative of Chinese dark tea, produced in Cangwu County, Wuzhou City, Guangxi. According to the national standard "Dark Tea Part 4: Liu Bao Tea" (GB/T 32719.4-2016), Liu Bao tea is made from local varieties, large and medium-leaf varieties, and their cultivated offspring. It undergoes initial processing steps such as kill-green, first rolling, heaping and moist fermentation, second rolling, and drying to produce maocha (raw tea). This is followed by a series of complex processes including screening, blending, wet piling, steaming and pressing (or not pressing), aging, and packaging, ultimately forming this unique dark tea. Liu Bao tea is a typical post-fermented tea with excellent aging potential; its aroma and flavor undergo rich changes over time, becoming increasingly sweet, mellow, and smooth.
Liu Bao tea was born in a unique natural environment. Wuzhou is located in the south, with a humid climate, abundant rainfall, numerous mountains, dense forests, and mineral-rich soil, providing excellent conditions for tea tree growth and laying the foundation for Liu Bao tea's rich inner quality and suitability for transformation. Because of this, Liu Bao tea can be stored for a long time after production and continues to transform with the passage of time, presenting rich aromas such as woody, aged, medicinal, and betel nut.
The history of Liu Bao tea can be traced back to the Qianlong period of the Qing Dynasty (1796-1820). It was once transported as "border-sale tea" to the southwestern borders of China and also entered the Pearl River Delta via the Wuzhou waterway, selling well in Nanyang (Southeast Asia) along the Maritime Silk Road, becoming an important part of daily life for Chinese communities in Malaysia, Singapore, and other places. Therefore, it is also known as "overseas Chinese-sold tea." Liu Bao tea is not only a testament to China's tea exchanges with the outside world but also the taste of homesickness in the hearts of countless overseas Chinese.
The true value of Liu Bao tea lies in "time." Unlike green tea, which pursues freshness, Liu Bao tea continuously settles and mellows over the years, transforming from bold to gentle, from simple to profound. Drinking Liu Bao tea is like experiencing the flow of time; that deep, rich cup of tea contains the clear essence of the mountains and the stories of human life.
02 The Classification and Grading
Classified by Production Process into Two Major Systems:
-Traditional Crafted Liu Bao Tea (commonly known as "Sheng Cha" or Raw Tea)
This type is produced using ancient methods (kill-green, first rolling, heaping and suffocating, second rolling, drying) without artificial wet piling fermentation, primarily relying on natural aging. Its dry tea leaves are dark greenish-black, the tea liquor is light yellow or orange-yellow, the aroma is primarily floral and fruity, and the taste is refreshing with a slight astringency. After aging, unique aromas like betel nut aroma can emerge.
-Modern Crafted Liu Bao Tea (commonly known as "Shu Cha" or Ripe Tea)
This type incorporates the wet piling fermentation process, which accelerates the tea's transformation. The process includes wet piling of maocha, steaming, pressing, and aging. The finished dry tea leaves are dark brown and lustrous, the tea liquor is red and bright, the aroma is mainly aged and woody, and the taste is mellow and smooth, suitable for immediate consumption or short-term storage.
Classified by Raw Material Tenderness Grade (According to National Standards):
-Special Grade to Grade One: Raw materials primarily consist of buds or one bud with one leaf, with a low stem content (≤3%). The tea liquor is red and bright, and the taste is sweet and delicate, suitable for high-end consumption.
-Grade Two to Grade Four: Raw materials are slightly coarser, containing a small amount of tea stems. The taste is mellow and durable for brewing, with good aging potential, offering better value for money.
-Grade Five to Grade Six: Raw materials are coarse and old, with a high stem content (≤10%). The initial taste is heavier, suitable for long-term storage, and can transform into a medicinal aroma type in later stages.
Classified by Finished Product Form:
-Loose Tea: Not pressed, with a natural appearance, making it easy to appreciate the original leaf shape and transformation state. More common in traditional process teas.
-Basket Tea (Lou Cha): Traditionally packed and pressed into bamboo baskets, each weighing 30-50 kg. Often naturally transforms in humid and hot environments, developing characteristic flavors like storage aroma and betel nut aroma.
-Pressed Tea (Cake, Brick, Tuo): Steamed and pressed into cake, brick, or tuo shapes, convenient for storage, transport, and collection. More commonly used for modern process teas.
03 From Leaf to Tea
Primary Processing:
The primary processing of Liu Bao tea mainly consists of five key steps: kill-green (de-enzyming), rolling, pile-fermentation (heap sweating), secondary rolling, and drying. The raw material is typically made up of tender shoots, primarily one bud with three or four leaves, harvested during the day and processed at night. These procedures form the basic structure of Liu Bao tea.
Among them, kill-green is a crucial step in the primary process. The wok temperature must be controlled at around 160°C, and the amount of leaves added should be carefully managed. The method involves initial pan-frying with the lid on (steaming-fry) followed by open pan-frying (toss-fry). The technique is adjusted based on the tenderness of the leaves. Generally, the kill-green process lasts 5 to 6 minutes, and is completed when the buds and leaves become soft, the stems bend without breaking, and the leaf color turns dark green—indicating that enzymatic activity has been sufficiently suppressed, which supports proper fermentation later.
Refined Processing:
The refined processing of Liu Bao tea is more intricate and includes several stages: sifting and shaping, stem removal, blending and piling, cool fermentation, drying, steaming, basket pressing, and resting for aging. During the rolling stage, the primary goal is shaping, with secondary emphasis on breaking the cell walls. For optimal quality and flavor, the leaf breakage rate is generally kept under 40%. Cool fermentation is a vital process to enhance the quality of Liu Bao tea. First, the rough tea is re-moistened to increase its moisture content to about 12%. It is then subjected to pile fermentation for 7 to 10 days, a step that compensates for the relatively light fermentation during the primary stage. This process improves the tea’s smoothness and helps stabilize and enrich its aroma.
04 Types
Liu Bao tea presents a wide array of representative types, distinguished by harvest season, leaf tenderness, and processing methods. Each type offers a distinct flavor and character, collectively contributing to the deep and diverse cultural heritage of Liu Bao tea.
"Chagu" (茶谷):
This term refers to teas made from tender buds and young leaves, typically harvested during key early spring periods such as Sheqian Tea (社前茶, before the She Festival), Mingqian Tea (明前茶, before Qingming), Yuqian Tea (雨前茶, pre-rain, also known as Qingming tea), Spring Tea, Autumn Tea, Frost’s Descent Tea (霜降), and Winter Tea. The raw material usually consists of one bud with two or three leaves, occasionally four. These teas are known for their fresh taste and delicate quality.
"Zhong Cha" (中茶, Mid-Season Tea):
Generally refers to tea harvested in late spring, summer, and early autumn. The raw material is typically one bud with three or four leaves, with moderate tenderness. While teas picked around the "Beginning of Autumn" (Liqiu) are technically classified as autumn tea, they often resemble mid-season teas in appearance and flavor due to the still-warm weather.
"Er Bai Cha" (二白茶, Second White Tea):
This type is harvested outside the traditional Chagu period. After the buds have grown taller, a mix of buds, mid-level leaves, and coarse mature leaves are picked together. Without extensive rolling, the leaves are processed directly. The finished tea appears as a mix of thick and tender leaves, with a striking contrast of black and white—hence the name "Second White Tea." It is also regarded as a type of rustic tea with a unique flavor.
"Lao Cha Po" (老茶婆, Old Tea Lady):
A traditional tea style in the Liu Bao region, made from mature leaves harvested in autumn and winter, sometimes even from the previous year. These leaves undergo a "water blanching" kill-green process (later mostly replaced by steam de-enzyming) and are then stored for daily drinking or medicinal use. The "Lao Cha Po" picked around the Frost’s Descent period is especially prized for its rich aroma and mellow, full-bodied flavor.
“Chongshi Tea” (虫屎茶, Insect Droppings Tea)
Just like civet coffee is considered a rare delicacy among coffees, “Chongshi Tea” (literally “insect droppings tea”)—also known as “Dragon Pearl Tea” or “Tea Treasure”—is a hidden gem within the world of Liu Bao tea. It is highly cherished by locals in Guangxi, the core production area of Liu Bao. The production process is quite unique: fresh Liu Bao tea leaves are first sun-dried, then specific small black insects are attracted to feed on them. The insects’ droppings, which resemble small pearls, are carefully collected, selected, and refined into tea. Despite its unusual name, Chongshi Tea has an elegant aroma and a rich, mellow taste. Legend has it that it was first discovered during the Qianlong era (1736-1796) of the Qing Dynasty. Due to its low yield and unique method of production, it has become rare and expensive—earning the nickname “a tael of gold for a tael of tea.”Drinking Chongshi Tea is a special experience: it offers a mature, refined fragrance and a deep, lingering flavor that leaves a lasting impression.
05 Quality Characteristics
The exceptional quality of Liu Bao tea can be summarized in four key words: Red, Rich, Aged, and Mellow.
-Red: Refers to the appearance of the dry leaves, which are dark brown to black, and the brewed tea liquor, which is a bright, vivid red.
-Rich: The tea has a full-bodied, intense flavor with notable depth.
-Aged: Liu Bao tea develops a distinctive aged aroma over time—an increasingly prominent and elegant fragrance that marks its maturity.
-Mellow: The taste is smooth and rounded, leaving a sweet aftertaste and a lingering mouthfeel that stimulates salivation.
Aroma Characteristics of Liu Bao Tea
Liu Bao tea offers a wide variety of aroma types, which evolve depending on aging time, processing techniques, and storage conditions. The diversity of its fragrances contributes to the tea’s layered and evolving charm:
-Betel Nut Aroma: This is one of the highest-grade aroma types in Liu Bao tea and was a key reason the tea was recognized as a national famous tea during the Jiaqing reign (1796-1820) of the Qing Dynasty. Traditionally processed raw Liu Bao teas, after long-term aging, may develop this distinctive aroma, which resembles the dried seed of the betel nut—sweet on the palate and often accompanied by other layered, betel-nut-like scents and flavors.
-Pine Smoke Aroma: Despite the name, this is not caused by direct smoking over pine charcoal. Instead, it is a naturally developed aroma associated with traditional drying methods (such as the use of pinewood, pine needles, or cypress). Pine smoke aroma is common in farmhouse-style Liu Bao tea but is relatively rare in ripe (shou) teas.
-Herbal Aroma: A hallmark of aged ripe Liu Bao teas, a rich herbal scent is often regarded as the highest expression of aged tea fragrance. There are two main types: one unique to Lao Cha Po ("Old Tea Lady"), resembling licorice or astragalus; and another that develops over time in modern-process Liu Bao, reminiscent of the aroma of simmered traditional Chinese medicine.
-Honey Aroma: A lighter, elegant fragrance found in younger raw Liu Bao teas made from original Liu Bao cultivars. It carries a subtle honeyed note, especially familiar to those who have experienced the scent of Liu Bao tea flowers.
-Jujube Aroma: A sweet, mellow fragrance similar to that of dried red dates, commonly found in aged Liu Bao teas, especially when brewed by boiling.
-Woody Aroma: A component of the tea’s aged fragrance, this scent combines woodiness with a slight herbal nuance—often resembling pine resin or Chinese jujube wood. It is more commonly found in ripe Liu Bao teas.
-Camphor Aroma: A distinct scent found in well-aged ripe Liu Bao or farmhouse teas, especially those stored for extended periods.
-Ginseng-like Aroma: A sub-type of aged aroma that resembles the scent of American ginseng (Panax quinquefolius).
Fungal Aroma: This type of aroma may emerge in modern ripe Liu Bao teas that have undergone relatively shorter aging periods.
06 Traditional vs Modern
Traditionally crafted Liu Bao tea focuses on natural fermentation and the slow transformation of the tea itself, whereas modern Liu Bao tea achieves a faster and more efficient fermentation process through standardized and scalable production techniques. Each style has its own distinctive taste and quality characteristics, catering to different consumer preferences.
Processing Techniques:
Traditional Liu Bao Tea: Uses natural fermentation methods, with key steps including fixation (kill-green), primary rolling, piling and covering (for mild fermentation), secondary rolling, and drying. Traditional processing emphasizes “ancient methods, traditional craftsmanship, and natural ecology,” focusing on the tea's gradual, natural transformation and aging.
Modern Liu Bao Tea: Employs cold-water pile fermentation. The production process is generally divided into two stages: primary processing and refined processing. While the primary stage resembles the traditional method, the refined stage further includes screening, hand-sorting, blending, cold-water pile fermentation, steam-heating, packaging, and controlled aging. Modern processing prioritizes standardization and large-scale production.
Fermentation Approach:
Traditional Liu Bao Tea: Relies mainly on natural pile-fermentation (piling and covering), with a lighter degree of fermentation. As a result, the tea tends to have a stronger character, a bolder taste, and a more immediate and pronounced returning sweetness (hui gan).
Modern Liu Bao Tea: Typically undergoes deeper fermentation through both cold-water piling and sometimes steam-pile fermentation. This results in a milder character, with a smoother, richer, and rounder mouthfeel. The returning sweetness tends to be more gradual and gentle.
Sensory Qualities:
Traditional Liu Bao Tea: The liquor is generally lighter in color, usually light yellow or orange-yellow. The taste may be slightly bitter or astringent at first, but with excellent returning sweetness. The aroma is layered and complex, and the overall taste profile leans toward freshness and liveliness.
Modern Liu Bao Tea: The liquor appears darker and richer, often orange-red to amber. The taste is mellow and full-bodied, with a smooth and rounded texture. The returning sweetness is more subtle and prolonged.
07 Brewing and Tasting
Brewing Methods
To fully awaken the aroma and flavor inherent in Liu Bao tea, it is recommended to brew it with boiling water. A Yixing clay teapot or a gaiwan is ideal for brewing. The suggested tea-to-water ratio is approximately 1:30.
First, place an appropriate amount of tea leaves into your brewing vessel and pour in boiling water to perform a quick rinse (also known as “awakening the tea”). Immediately pour out the rinse water—this step helps remove surface dust and impurities and revitalizes the tea leaves.
Next, begin formal brewing with freshly boiled water. The first infusion should be poured out quickly to avoid over-steeping. Starting from the second infusion, you may gradually increase the steeping time depending on how much the leaves have opened and your personal taste preferences. For newer teas, shorter steeping times are recommended, while older teas can be steeped longer to enhance their flavor.
Liu Bao tea can also be brewed using the thermos steeping method (焖泡 men pao), with a tea-to-water ratio of about 1:200. This method allows the aromatic compounds in the tea to be released more thoroughly, resulting in a more fragrant and concentrated liquor. Additionally, it helps extract more of the tea's internal substances into the water, making the flavor richer and fuller. For well-aged Liu Bao teas, this method is especially effective in showcasing their matured and distinctive aged characteristics
Tasting Guidlines
Observe the Appearance: High-quality Liu Bao tea typically features well-shaped, uniform strips with a consistent color. Raw tea leaves tend to have a brighter hue, while ripe (fermented) teas appear darker brown. Leaf integrity and cleanliness are also important indicators of quality.
Appreciate the Aroma: A premium Liu Bao tea should have a pure, clean fragrance that is not harsh or musty. Its signature aroma notes—such as betel nut, woody, or medicinal scents—should be distinct, layered, and long-lasting. If the tea smells moldy or off, it may indicate poor storage or inferior quality.
Evaluate Liquor Color and Taste: The liquor color varies depending on the tea type and storage age. Raw Liu Bao tea generally brews a lighter, amber-colored liquor, while aged or ripe teas tend to produce a deep red or reddish-brown infusion. In terms of taste, top-grade Liu Bao tea should be smooth on the palate, moderately astringent, with a fast and long-lasting sweet aftertaste (hui gan).
Understand the Tea’s Age and Origin: Generally, older Liu Bao tea offers a rounder mouthfeel and more mature aroma. Verifying the tea’s geographic origin is also crucial—authentic Liu Bao tea comes from specific regions in Wuzhou, Guangxi.
Identify Authenticity: Counterfeit Liu Bao tea products do exist on the market. Genuine Liu Bao tea should have clear branding and origin labeling. When purchasing, choose reputable vendors and ensure the product includes complete packaging and certification labels—these are key ways to distinguish authenticity.
08 Storage
To ensure the quality of Liu Bao tea and promote proper aging, the storage environment should follow these key principles:
-Avoid Light: Keep the tea away from direct sunlight to prevent photochemical reactions that could lead to deterioration.
Ventilation: Store Liu Bao tea in a well-ventilated area to support natural breathing, fermentation, and aging of the tea leaves.
-Dryness: Maintain a relative humidity of 40%–70% to prevent moisture absorption and mold growth.
-Coolness: The storage temperature should ideally remain below 35°C (95°F) to help preserve the tea’s stability and quality.
-Odor-Free and Clean Environment: Avoid storing tea in places with strong odors or sources of contamination, as Liu Bao tea can easily absorb external smells, which may compromise its authentic flavor.
09 Health Benefits
Why are more and more tea lovers drawn to Liu Bao tea? It's not just for its unique flavor, with captivating layers of woody, medicinal, and cooling-sweet notes. Liu Bao tea is also renowned for its health benefits, including being gentle on the stomach, aiding digestion, dispelling dampness, and warming the body. In today's pursuit of wellness and mind-body balance, Liu Bao tea is a highly popular new choice.
-Promotes Digestion: Liu Bao tea contains abundant microorganisms and enzymes that help stimulate gastrointestinal motility and aid digestion.
-Lowers Blood Lipids: The tea polyphenols and tea polysaccharides in Liu Bao tea can help reduce cholesterol and triglyceride levels in the blood, contributing to the reduction of blood lipids.
-Antioxidant Properties: The tea polyphenols in Liu Bao tea have strong antioxidant effects, helping to eliminate free radicals and slow down the aging process.
-Regulates Blood Sugar: Tea polysaccharides found in Liu Bao tea can help regulate blood glucose levels, offering supportive benefits for people with diabetes.
-Antibacterial and Anti-inflammatory: Tea polyphenols and theaflavins in Liu Bao tea have antibacterial and anti-inflammatory properties that can inhibit the growth of bacteria and viruses.
-Diuretic and Detoxifying: The caffeine and tea polyphenols in Liu Bao tea promote urination and help eliminate toxins from the body.
-Weight Loss and Fat Reduction: The tea polyphenols and caffeine in Liu Bao tea help promote the breakdown and metabolism of fats, aiding in weight loss and body slimming.
-Prevents Cardiovascular Diseases: The tea polyphenols and theanine in Liu Bao tea can help lower blood pressure, blood lipids, and blood sugar, thus helping to prevent cardiovascular diseases.
10 How to Choose
When selecting Liu Bao tea, one can begin by considering the brand and origin. It's advisable to opt for products directly from the core producing area of Liu Bao Town in Wuzhou, Guangxi. Teas from these regions often best represent traditional craftsmanship and regional characteristics.
Tea quality can be initially assessed by its appearance, aroma, and tea liquor. Cleanliness is the foremost standard—the tea should be free from any unusual or moldy smells. High-quality Liu Bao tea will have natural, clear, and tightly twisted dry leaves. After brewing, the tea liquor should be clear, with a pure aroma carrying natural notes like woody, medicinal, and aged scents. The brewed leaves should be uniformly colored, show clear lines, and be largely intact, not fragmented. Aroma is a pivotal indicator. One can evaluate it by smelling the dry tea or the brewed tea. If any sour, moldy, or other off-flavors are detected, it's best to avoid purchasing.
For those who dislike the "earthy" notes often found in ripe Pu-erh, traditional process "sheng" (raw) Liu Bao tea (Yuanzhong New Era Liu Bao Tea, 2012 Traditionally Crafted Liu Bao Tea) or Liu Bao tea with lighter fermentation might be preferred (2012 Fang Hua Liu Bao Tea, 2018 Black Jasmine Liu Bao Tea). These teas offer a fresher, more layered style. Conversely, if a rich, mellow taste is desired, ripe Liu Bao tea (2018 Sticky Rice Flavor & Floral Fragrance Liu Bao Tea) or modern process Liu Bao tea would be more suitable. For consumers who enjoy a more diverse range of flavors, Liu Bao tea blended with natural floral and fruity ingredients—such as Chenpi (aged tangerine peel)—is a great choice. Aged Tangerine Peel Liu Bao Tea offers multiple benefits, helping to stimulate the appetite and set the tone for a good mood throughout the day. If a tea enthusiast is unsure which Liu Bao tea suits them best, they might consider the tasting collection (Chu Jian | Liu Bao Tea Sample Set) that includes Liu Bao teas of various styles and vintages.
Regarding vintage, selection can be based entirely on personal taste preferences. Newer teas (2025 Sheqian Liu Bao Tea, Floral Fragrance Liu Bao Tea) are fresher and more direct, ideal for daily consumption. Older teas (2000 Ginseng Aroma Liu Bao Tea, 1995 Vintage Buds and Tips Traditional Crafted Liubao Tea 9501) offer a mellower taste and richer layers, possessing the added charm of aging. Like wine and Pu-erh, Liu Bao tea has excellent potential for collection and aging; when stored properly, it often "gets better with age.”
Furthermore, it's important to consider whether the tea suits one's body constitution. Liu Bao tea is regarded as mild in nature, neither cold nor hot, and aids in regulating the spleen and stomach, dispelling dampness, and nourishing the stomach. It is a healthy tea suitable for most individuals. However, as each person's constitution differs, it's recommended to start with a small amount when trying it for the first time and gradually adjust based on one's bodily reactions.
In essence, choosing tea is akin to selecting a companion. Discovering a Liu Bao tea that resonates with both one's taste and constitution is not merely a delight for the palate; it's a journey of mutual cultivation with the tea and a process of self-discovery. May a fitting Liu Bao tea be found soon.
Liu Bao Tea Gallery: https://chineseteaalliance.pixieset.com/yunnan-puer/guangxiliubaotea/