"Tea produces more sages and six castles, and the taste is strong and stays the same overnight." This is the record of Cangwu Liubao Tea in A Qing Tongzhi's Cangwu County Annals. Liubao tea is a specialty of Guangxi, including loose tea and basket tea, belonging to black tea. Produced in Liubao Town, Cangwu County, Guangxi, it is called Cangwu Liubao and has a history of more than 200 years. During Jiaqing period of Qing Dynasty (1796— 1820), betel nut was one of the famous teas in China. Liubao tea is an evergreen shrub of Theaceae, with long elliptic-lanceolate leaves, dark brown, shiny, yellow spots and reddish brown leaves. Liubao tea element is famous for its four unique qualities of "red, strong, aged and mellow". Its string is long and tight, the soup color is red and thick, the aroma is Chen Ho, the taste is mellow and delicious, the orthodox should have the taste of pine smoke and betel nut, and the leaf bottom is copper brown. Liubao tea is made from fresh leaves of local big-leaf tea trees, and the picking standard is one bud, two or three leaves or one bud, three or four leaves. When the new leaves are ripe, they are made through five processes: deactivating enzymes, rolling, fermenting, re-rolling and drying. The characteristic of enzyme fixation is low temperature, and the kneading is mainly based on shaping, supplemented by cell crushing. Stacking fermentation is the key link to form the unique quality of Liubao tea. Its purpose is to promote the change of contents, reduce bitterness, make the taste mellow, eliminate the green odor and turn the leaves into dark yellow-brown green. When piled up for fermentation, the juice is moderately thick and gives off a unique fragrance, which belongs to post-fermented tea. Liubao tea is packed in bamboo baskets. After steaming and kneading the crude tea, it was packed in baskets, compacted, placed in the shade, stored in the air for several months, and fermented to make the tea compact, thus forming Liubao basket tea with unique mellow and old fragrance. Traditional bamboo basket packaging is beneficial to the continuous transformation of tea contents during storage, which makes the taste mellow, the soup color deepen and the old fragrance appear. Liubao tea can be made into Liubao cake tea, Liubao brick tea and Liubao Tuo tea by steaming. After development, Liubao Tea has developed to more than 20 counties such as Cangwu, Hexian, Hengxian, Gongcheng, Guixian, Sanjiang, Hechi and Liucheng. Liubao tea area includes Gongcun tea, Heishi tea, Luodi tea, Liyong tea and silkworm tea. The most famous teas in history are Zhougong Village and Heishi Village. Only the teas produced in Hengxian County and Lingxi are similar to Liubao Tea in quality and production method, and are also collectively called Liubao Tea. Liubao tea should be stored for a long time, the older the better, because the tea stored for a long time has "golden flower", that is, there is golden mold (scientific name is Aspergillus coronatus). Because the golden mold can secrete a variety of enzymes, it can accelerate the transformation of various substances contained in tea, form a special flavor, and have remarkable effects. It is a golden mold beneficial to human health. The more golden flowers, the better the quality of Liubao tea. Old Liubao is about 30 to 50 years old. Its color is dark brown and oily, with the fragrance of betel nut and pine smoke, refreshing and mellow. The taste is sweet and the soup is clear. According to chemical analysis, tea contains caffeine, theophylline and volatile oil, which has the functions of exciting brain, heart and strengthening spleen and stomach. Liubao tea is a traditional export product, which has been sold to Hong Kong, Australia, Malaysia, Singapore, Nanyang Islands and other places in addition to domestic sales in Guangdong and Guangxi.