Liubao Tea, named after Liubao Town in Cangwu County, Wuzhou City, Guangxi Zhuang Autonomous Region, is unique as a low-temperature Fermented tea stored in bamboo baskets, cellars, caves, or wooden dry warehouses (other dark teas are typically border trade teas). Its distinctive taste has garnered many fans.
Historically, there was not only the Tea Horse Road but also a Tea Ship Ancient Route, which started right here in Liubao, Guangxi. The people of Wuzhou used inland waterways to transport goods such as tea and porcelain to all corners of the world, establishing extensive trade relations with the outside world, forming a profound historical legacy known as the “Ancient Tea Ship Route.” The route began in Dabao, Guangxi, followed the Liubao River, proceeded along the Dong'an River, passed through the Hejiang River, entered the Xijiang River, and reached Guangzhou, connecting to the maritime Silk Road for tea shipments. This route was unique in linking Guangxi, Guangdong, Hong Kong, and directly reaching Southeast Asia. Through this ancient tea ship route, Liubao tea emerged from the mountains, crossed oceans, and became one of the key commodities on the maritime Silk Road.
The history of tea production and processing in Liubao can be traced back 1,500 years. According to “The Draft of Guangxi's General Gazetteer,” “Liubao tea is produced in Cangwu, and the most abundant tea production areas are Liubao and Wubao in Duoxian Township, with Liubao being the most famous. It is widely sold in markets like Guangzhou, Foshan, Hong Kong, and Macau.” During the mid-to-late Qing Dynasty, social unrest led many Chinese to emigrate to Nanyang to escape the turmoil. Around this time, huge tin mines were discovered in Malaysia, attracting many Chinese immigrants. Due to the humid and hot climate in South Asia, people often suffered from digestive issues and dampness-related illnesses. Later, it was discovered that workers who regularly drank Liubao tea were less likely to fall ill. News of Liubao tea's benefits for digestion and its ability to dispel dampness spread quickly, driving the significant development of Liubao tea. As a result, Liubao tea became an important export commodity for foreign exchange in the early days of the People's Republic of China.
Liubao tea has long, tight twisted leaves, a black-brown lustrous appearance, a bright red infusion, a mellow aroma, and a smooth, slightly sweet taste.
Authentic Liubao tea should carry smoky and betel nut flavors and is renowned for its “red, thick, aged, and mellow” characteristics. It belongs to the category of post-fermented teas, or dark teas. Fresh tea leaves consisting of one bud and two or three leaves, or two buds and three or four leaves, undergo five primary processing steps: fixation, rolling, pile Fermentation, re-rolling, and drying. Then, they go through further processes including sorting, blending, pile fermentation, steaming, pressing into shape, and aging.
In 2008, this ancient production technique was listed as part of the second batch of intangible cultural heritage in Guangxi Zhuang Autonomous Region. Notable brands of Liubao tea include Sanhe, China Tea, Maosheng, Fortune Gate, and Golden Flower. The author once visited Heishishan Tea Factory in Liubao Town to experience Ruifei Liubao tea. Master Wei Jiequn, a national-level representative Inheritor of Liubao tea's intangible cultural heritage, left a deep impression with her wooden dry warehouse and tea storage cave at Sanhe.
With the advancement of technology and the changing times, modern Liubao tea producers have also begun to focus on the retail market, offering a wide variety of flavors and packaging options. Innovatively processed Golden Flower Liubao tea also enjoys good sales. Given the common issue of dampness in modern society, trying Liubao tea might provide unexpected benefits.