Liubao tea, originated from Liubao Town, Cangwu County, Wuzhou City, Guangxi, China, is a unique black tea. Liubao tea has won the love of tea lovers with its unique production technology and aged fragrance and taste.
There is indeed a lot of knowledge about the green leaf raw materials of Rokubao tea.
Among them, the Cangwu group is the native tea of Liubao Town, and it is also the top raw material for making Liubao tea.
These teas are grown in the deep mountains of Liubao Town, affected by the unique natural environment, and the tea leaves are rich in substances, which provides a material basis for the unique taste of Liubao tea. Each year, these teas are produced in very small quantities, making them particularly valuable. Basically, high-quality Liubao tea raw tea is made from Cangwu group species.
In addition to the Cangwu group species, Guangxi Guiqing species is also an important raw material for Liubao tea.
Guiqing tea is mainly distributed in the three major tea-producing counties of Zhaoping, Lingyun and Sanjiang in Guangxi, and its tea quality is high and the content is rich, which provides a strong guarantee for the quality of Liubao tea. Especially in autumn, the tea leaves of Guiqing are in the best condition, and the Liubao tea at this time has a mellow taste and a long sweet aftertaste.
Although tea from Yunnan and Hunan is not traditionally the main raw material for making Liubao tea, it has also attracted the attention of some manufacturers in recent years. The tea leaves in these regions have a slightly less sweet taste and a slightly heavier astringency, but they are also a new attempt for tea lovers looking for a new taste.
However, in terms of overall quality and taste, the Cangwu group species and Guangxi Guiqing species are the best.
Vietnamese tea is far from Liubao tea in terms of quality and taste, and basically it will not be used to make high-quality Liubao tea. It has few inclusions and a frizzy taste, which is far from the aged fragrance and taste of Liubao tea.
In the process of making Liubao tea, the raw materials go through 5 processes, such as finishing, rolling, piling, re-kneading, and drying.
Among them, Wudui is the key process to form the unique quality of Liubao tea. Through the damp heat action of Wodui, the contents of the tea are changed, the bitter and astringent taste is reduced, and the taste becomes more mellow.
In addition, Wudui also promotes the tea leaves to exude a unique aged aroma, which is also an important feature that distinguishes Liubao tea from other teas.