The name of this tea means “Six castles”, it is a famous tea from Guangxi province. In the beginning of XIX century it has been widely exported to the South-East Asia region and became very popular. It was spread especially among Chinese immigrants in Malaysia, where they worked in the tin mines. This tea was very beneficial for the mine workers. Liu Bao is produced in Guidongshan Mountains, Wuzhou county, at an altitude of above 1000-1500 meters. The tea from Gongzhoucun, Heishicun, Lodecun and Cancun villages is considered to be the best black tea. The red-yellow soils are formed by rock weathering and rich with phosphorus, iron and other minerals. The raw material is buds and tips of zhong-ye tea bush variety.
The production process consists of first stewing, frying at 160°С, after 40-50 minutes wrinkling. Then the tea leaves are moistened and kept in heaps for a long time. During this process tea leaves are mixed and moistened again to avoid over warming. This process is called “leng faxiao”, “cold fermentation”. Then the tea is dried at 80—90°С, then chilled and finally dried at 50-60 °С for 2-3 hours. The produced tea is stored in large wicker baskets in the ventilated rooms at least for two years till final maturation.
The dry tea consists of long, thin twisted dark-brown young leaves. The aroma is mellow, with tree moss and dry berry nuances. The liquor has clear brown color.
The bouquet of brewed tea is original, mellow, woody with cognac, berry and corny tones. The taste is strong, rich, with slight bitterness and light citrus sour nuance. The aroma is moderate, fruity, woody. The rich aftertaste is refreshing.
Infuse tea with hot boiled water (95-100°С) in yixing teapot for black teas or in ceramic gaiwan. Take 5-6 grams for 100 ml volume vessel. Rinse tea with hot water, make a short infusion just for a second and increase the infusion time gradually with each next brewing. It goes up to 10 infusions.
It is an excellent natural energizer. It has strong rustic taste and warming, tonic effect.