Liubao tea belongs to the evergreen shrub of Theaceae. Its leaves are elliptic-lanceolate, with brown-black luster, yellow spots on the top and reddish-brown at the bottom. The brewed tea is red in color, mild in nature, fragrant in Chen Ho and delicious.

The picking standard of Liubao tea is mature new shoots, one bud, two or three leaves or three or four leaves, and then it is made by five processes: deactivation, rolling, fermentation, re-rolling and drying. When enzyme fixation is carried out, keep the temperature low, and the rolling is mainly based on shaping, supplemented by cell crushing.

Liubao tea is produced in Wuzhou, which belongs to subtropical humid monsoon climate, with an average annual temperature of about 265,438+0 degrees, abundant precipitation, long sunshine time and superior geographical and climatic conditions, which is very suitable for the development of Liubao tea industry.

Historical origin

Liubao Tea flourished in Tang and Song Dynasties and Ming and Qing Dynasties, and was selected as one of the 24 famous teas in China with its unique betel nut flavor. During Jiaqing period of Qing Dynasty (1796—1820), Liubao tea was among the famous teas in China with its special betel nut flavor. The tongzhi edition of Cangwu County Records records: "Tea produces more sages and produces six castles, with a strong flavor that remains unchanged all night", which refers to Cangwu Liubao tea.

After development, Liubao tea has been produced in more than 20 counties, including 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. The quality and manufacturing method of tea produced in Lingxi, Hengxian County are similar to those of Liubao tea, also known as Liubao tea.