Guangxi Liubao Dark Tea
廣西蒼梧六堡茶
Sourced from Cangwu County, Guangxi, Liubao tea is a post-fermented dark tea known for its deep red liquor, full-bodied sweetness, and rich aged aroma. It is crafted from large and medium leaf tea varieties, thriving in the mountainous terrain of 300–1500 meters. The region’s unique environment—marked by significant day-night temperature differences and abundant mist—creates the ideal conditions for this tea’s signature smooth, warming character.
Liubao undergoes a meticulous fermentation process, where the tea is fixed at low temperatures, rolled, piled, re-rolled, and dried. The key piling stage allows beneficial microorganisms to thrive, naturally transforming the tea’s internal compounds. Over time, this process softens the tea’s bitterness, enhancing its mellow, thick, and sweet profile, with notes of pine smoke, betel nut, and aged wood.
Since 1955, the Hengxian Tea Factory has been at the forefront of refining Liubao’s fermentation technique, introducing “cold water pile fermentation”, which keeps the temperature at 50–55°C to promote the activity of enzymes like polyphenol oxidase and carbohydrate hydrolase. This breakthrough method deepens the tea’s aged complexity, resulting in a smoother, more refined brew.
廣西蒼梧六堡茶
Sourced from Cangwu County, Guangxi, Liubao tea is a post-fermented dark tea known for its deep red liquor, full-bodied sweetness, and rich aged aroma. It is crafted from large and medium leaf tea varieties, thriving in the mountainous terrain of 300–1500 meters. The region’s unique environment—marked by significant day-night temperature differences and abundant mist—creates the ideal conditions for this tea’s signature smooth, warming character.
Liubao undergoes a meticulous fermentation process, where the tea is fixed at low temperatures, rolled, piled, re-rolled, and dried. The key piling stage allows beneficial microorganisms to thrive, naturally transforming the tea’s internal compounds. Over time, this process softens the tea’s bitterness, enhancing its mellow, thick, and sweet profile, with notes of pine smoke, betel nut, and aged wood.
Since 1955, the Hengxian Tea Factory has been at the forefront of refining Liubao’s fermentation technique, introducing “cold water pile fermentation”, which keeps the temperature at 50–55°C to promote the activity of enzymes like polyphenol oxidase and carbohydrate hydrolase. This breakthrough method deepens the tea’s aged complexity, resulting in a smoother, more refined brew.
廣西蒼梧六堡茶
Sourced from Cangwu County, Guangxi, Liubao tea is a post-fermented dark tea known for its deep red liquor, full-bodied sweetness, and rich aged aroma. It is crafted from large and medium leaf tea varieties, thriving in the mountainous terrain of 300–1500 meters. The region’s unique environment—marked by significant day-night temperature differences and abundant mist—creates the ideal conditions for this tea’s signature smooth, warming character.
Liubao undergoes a meticulous fermentation process, where the tea is fixed at low temperatures, rolled, piled, re-rolled, and dried. The key piling stage allows beneficial microorganisms to thrive, naturally transforming the tea’s internal compounds. Over time, this process softens the tea’s bitterness, enhancing its mellow, thick, and sweet profile, with notes of pine smoke, betel nut, and aged wood.
Since 1955, the Hengxian Tea Factory has been at the forefront of refining Liubao’s fermentation technique, introducing “cold water pile fermentation”, which keeps the temperature at 50–55°C to promote the activity of enzymes like polyphenol oxidase and carbohydrate hydrolase. This breakthrough method deepens the tea’s aged complexity, resulting in a smoother, more refined brew.
