Traditional craft of Liubao tea
In the past, the initial production of Liubao tea was operated by farmers by hand, and the standard 1 bud leaf was picked. The initial production method is: fresh tea leaves - spread green - green - rolling - pile - re-kneading - hair fire - drying. In 1937, "Guangxi Specialties Chronicles" contained: "During the day, the tea is picked, put it in the basket, and fried in the kettle at night until it is very soft, depending on the mucus contained in the tea, when the gum is slightly raised, that is, extracted, multiplied by its unfrozen, rubbed with a vessel, the more ripe it is, the more the leaves shrink and small, and then dried with a slight fire. Turn black and become tea. "In the old days, tea merchants purchased Liubao tea and divided it into four grades: fine tea, yuandu, coarse tea, and line tea, and it was steamed in the basket and transported away after harvesting. In the early days of the founding of the People's Republic of China, the initial production of Liubao tea was still carried out by scattered farmers. After the establishment of the brigade and the commune, the initial tea factory was set up in the Buyi, Siliu, Gaoyang, Wuyuan and other brigades of Liubao Commune, and the water conservancy-driven kneading machine was used to concentrate most of the tea in the brigade tea factory for processing. In the early 60s, Liubao Commune established the Liubao Tea Factory, which purchased both Liubao tea, a traditional craft for fresh leaf processing, and refined tea for wool processing. The traditional process of Liubao tea is divided into two kinds: non-autoclaving: fresh tea leaves, spreading greening, killing, rolling, piling, re-kneading, drying. Double steaming and double pressure: raw material wool tea screening and piling up initial steaming baking pile (18 24 h) re-steaming (breaking up before re-steaming) tightly pressed into the basket to dry and age the finished product. 
On December 30, 2018, the "Local Food Safety Standards for Liubao Tea (Traditional Craft)" issued by the Health Commission of Guangxi Zhuang Autonomous Region further regulated the traditional crafts: finishing, initial kneading, stuffing, re-kneading, drying, screening, blending or non-blending, steaming or non-steaming, pressing or not pressing, aging or non-aging. In recent years, in order to improve the quality of the traditional craft Liubao tea, the headquarters of Liubao tea industry development (Liubao characteristic town construction) headquarters in Cangwu County has excavated and improved the traditional craft of Liubao tea, standardized the traditional craft of Liubao tea, and summarized thirteen processes: picking green, spreading green, frying green, kneading, re-frying, re-kneading, stuffing, three frying, three kneading, drying, picking, autoclaving, aging. 