Add to Wishlist
Deeply rooted in the ancient Liu Pao region of Guangxi Province, this dark tea tea has been cherished for centuries. The leaves undergo a fermentation process, yielding a deep red liquor with smooth earthy undertones when brewed. (unofficial)
Name
English Name
Liu Bao
Type of Tea
Harvest Date
Spring Harvest (April – May)
Origin
Shelf Life
At its best within 18–24 months
Caffeine Level
No comments yet.
Great tea!
No comments yet.
Deeply rooted in the ancient Liu Bao region of Guangxi Province, Liu Pao Tea has been cherished for centuries. First adored by the Zhuang ethnic minority and later by Silk Road traders, this tea’s unique fermentation process bestows it with remarkable health benefits, from aiding digestion to boosting metabolism.
The Maritime Heirloom
How Did It Get Its Name? A Simple Origin
The name "Liu Bao" (六堡) is straightforward and geographical. It translates to "Six Forts" or "Six Villages." This name comes from its place of origin: the Liu Bao township in Cangwu County, Guangxi Province, China. Unlike poetic names, this one grounds the tea firmly in its terroir, hinting at a history tied to a specific, local community.
Origin & History: A Tea Shaped by Journey
Liu Bao's history dates back over 1,500 years to the Tang Dynasty, but it rose to prominence in the Qing Dynasty. Its story is inextricably linked to its journey.
Located near the Xi River, Liu Bao tea was a local staple. In the 19th century, it found a new purpose. Chinese immigrants from Guangdong and Guangxi, seeking work in Southeast Asia (the Nanyang region), brought this tea with them. They discovered that the dense, compressed tea bricks survived the long, humid sea voyages perfectly.
Upon arrival in the hot, humid mines and rubber plantations of Malaysia, the tea revealed its true genius. The laborers found that drinking Liu Bao tea, which had subtly transformed during the voyage, helped them cope with the damp, heat, and strenuous labor. It was cooling, hydrating, and soothing to the digestive system. This "journey of fermentation" across the South China Sea was crucial in developing the tea's signature mellow character, creating a style known as "Nanyang" (Southeast Asian) stored Liu Bao.
The Leaves: A Visual Tale
Dry Leaf: The leaves are dark, ranging from brownish-black to a dusty, silvery-black. They are often coarse and sturdy, showing a mix of stems and larger leaves. You can often see a light coating of fine, natural "tea bloom" (beneficial yeast and crystals) on older, well-stored Liu Bao, a sign of quality and age.
Wet Leaf: After brewing, the leaves unfurl to reveal a deep, coppery-brown or mahogany color, proving its full fermentation.
Explore our most-loved creations
