Guangxi Liubao Tea [Guangxi Cangwu Specialty]

What is Guangxi Liubao Tea? Authentic Guangxi Cangwu specialty: Guangxi Liubao tea

Summary:Do you want to know what Guangxi Liubao tea is? This article is a detailed introduction to Guangxi Cangwu's specialty - Guangxi Liubao Tea. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Guangxi Liubao Tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Guangxi Liubao Tea and the product characteristics of Guangxi Liubao Tea? How did the history of Liubao tea in Guangxi come about? The production method of Liubao tea in Guangxi, etc

Basic Introduction to Liubao Tea in Guangxi

Cangwu Liubao Tea is a specialty of Guangxi, named after its origin in Liubao Township, Cangwu County. Its quality is known for its "red, strong, mellow, and aged" characteristics. The production history of Liubao tea can be traced back to more than 1500 years ago. As early as the Jiaqing period of the Qing Dynasty (1796-1820), Liubao tea was listed as one of China's famous teas due to its unique betel nut aroma. It was popular in Guangzhou, Hong Kong, Macao, and Southeast Asia until the early 1950s, and still dominated the Hong Kong market. At its peak, it produced about 1500 tons per year and earned a large amount of foreign exchange for the country. It was also a major source of economic income for local farmers in Liubao. Liubao Township in Cangwu County is located on the north side of the Tropic of Cancer, with an average annual temperature of 21.2 ℃, an annual rainfall of 1500 millimeters, and a frost free period of 33 days. Liubao Township is an extension of the Guidong Dagui Mountain Range, stretching from Tangping to Buyi and from Siliu to Gaojian within the area. From Wudong to Hekou, these villages and towns have towering peaks with elevations ranging from 1000 to 1500 meters and steep slopes. Tea is mostly planted on mountain slopes or canyons, up to 3-10 kilometers away from villages. There is a forest area with streams crisscrossing, beautiful mountains and clear waters, short sunshine, and misty clouds all year round

The production method of Liubao tea in Guangxi

The finished tea has a black and smooth appearance, with golden yellow flowers (i.e. yellow fungus spores) in between. The soup has a strong red color, a mellow and aged betel nut aroma, a sweet and refreshing taste, and a special smoky flavor. The leaves are reddish brown in color and can be stored for a long time, with better aging. There are many finished black tea products, with different production techniques and shaping methods, diverse shapes, and varying qualities, but they share common characteristics: generally, fresh leaves are thicker and older, and are mostly harvested after the formation of new shoots, with old leaves and long stems; There is a process of discoloration in Wodui tea, some use dry broken Wodui tea to discolor, such as Sichuan black tea and Hubei green brick tea, while others use wet broken Wodui tea to discolor, such as Hunan black tea and Guangxi Liubao tea. The finished black tea is steamed and slowly dried, with a certain degree of change in its content. The color of the dried tea is black brown and oily, the soup color is orange yellow or orange red, the aroma is pure and not astringent, and the leaves are thick and yellow brown at the bottom. Black tea products are all pressed and molded, making them easy to transport and store over long distances