Liubao Tea

Dark Tea Liubao Tea Introduction

Historical origin and development of Liubao tea

Liubao tea belongs to dark tea class, and was named after its origin in Liubao County, Cangwu County, Wuzhou. The history of origin tea can be traced back to more than 1500 years ago. During the Qing Jiaqing year, it was listed as the national famous tea.

Liubao Township in Cangwu County is located on the northern side of the Tropic of Cancer, with an average annual temperature of 21.2 degrees Celsius, an annual rainfall of 1500 mm, and a frost-free period of 33 days. Liubao Township is an extension of the Dagui Mountains in eastern Guangxi. In the territory from Tangping to Yiyi, from four willows to Gaofeng, from Wujiao to Hekou, these villages and towns, with towering peaks, elevation of 1000-1500 meters, the slope is larger. Tea is mostly planted in the hillside or Canyon, far from the village to 3~10 km. It is a forest area, with streams and mountains, beautiful mountains, short sunshine, and clouds all over the year. Historically, the Liubao tea producing areas include Gongzhou Village Tea, Heishi Village Tea, Luodi Village Tea, and Silkworm Village Tea. Gongzhou Village Tea and Heishi Village Tea have the best quality.

Quality characteristics of Liubao tea

Liubao tea products are made into lumps, there are also made into brick, money-like, such as “four money”, and bulk. Its quality features are dark brown luster, red and bright soup, taste mellow and refreshing, slightly sweet and smooth, mellow aroma, areca nut aroma, red-brown leaf bottom, and durable storage, the older the better. Therefore, Hong Kong businessmen often use “Chen Liubao” and “regardless of year” as trademarks.

After Liubao tea is dried and aged, many golden “golden flowers” can be seen in the tea. According to the expert’s research, this is a kind of fungus of beneficial quality. It can secrete amylase and oxidase, catalyze the conversion of starch into monosaccharide, catalyze the oxidation of polyphenolic compounds, make the tea soup brown red and eliminate the crude green flavor.

In recent years, Liubao tea has become more and more popular among tea lovers, and its unique flavor quality and health care role has been gradually re-recognized. Liubao tea is packed in traditional bamboo basket, which is beneficial to the continuous transformation of the contents of tea during storage, making the taste mellow, deepening the color of the soup and revealing the fragrance of the aged tea. “Liubao cake tea”, “Liubao brick tea” and “Liubao Tuotuo tea” can be made by steaming and pressing Liubao loose tea, which are also favored by Liubao tea collectors.

The aged Liubao tea contains theaflavin 0.13% and contains theaflavin 18.7%. There are also some brown tea, so it is amber. Old Liubao tea has the functions of eliminating heat and dampness, clearing the eyes and clearing the heart, helping digestion and so on. Drinking Liubao tea is especially comfortable in sultry weather.

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