The origin of this tea is from Liubao, in the Cangwu county, Guangxi province, China. The tea got its name as Guangxi Liubao, or simply Liubao, the same way Darjeeling tea is from Darjeeling.
Liubao tea falls within the same category as Pu-erh, for it is fermented longer than Oolong but less than black. The raw tea leaves harvested in the region are piled up, and exposed to a high degree of humidity for a certain period of time until the desired level of fermentation is achieved. Water is sprayed on occasionally to keep the environment constantly humid and the pile is covered by blankets. Such a humid and warm temperature condition controlled humanly accelerates the fermentation of the tea, known as 'wo dui' in Chinese. It is interesting to know all modern cooked Pu-erh teas are made in the same way.
After the fermentation, the tea leaves are dried, and sorted, now they are steamed and become softer. Then they are packed in wicker baskets, pressed in tightly around the edges and more loosely in the center to facilitate air drying, which takes a few months. The tea, like a Pu-erh, can be storaged for a long time. In fact it is considered as the best when it is covered with a light golden mold. The taste of Liubao is comparable to the taste of a cooked Pu-erh tea, earthy and smooth. Some exhibits a woody personality and sort of betelnuts taste. The color of the liquor is deep brown red. This tea is quite popular in Hong Kong, Macao and Southeast area of Asia.
