Liu Bao Cha – Traditional Chinese Dark Tea from Guangxi with Earthy Fermented Flavor

Liu Bao Cha (六堡茶) is a revered Chinese dark tea (黑茶) hailing from Wuzhou, Guangxi Province. First produced during the Qing Dynasty, this tea is famous for its deep fermentation, mellow character, and its historic role in the Maritime Silk Road tea trade.

Liu Bao undergoes a special “wet piling” (渥堆) fermentation process similar to ripe pu-erh, and is then aged in baskets or caddies to develop its iconic earthy aroma, red-brown liquor, and smooth mouthfeel. With time, it may also develop “golden flowers” (金花) – a sign of beneficial microbial growth.

This tea is treasured by tea connoisseurs and Traditional Chinese Medicine practitioners alike for its digestive support, detoxifying properties, and warming energy, making it ideal for daily drinking, especially after heavy meals.

🌟 Key Features:

• ✅ Authentic Liu Bao Cha from Wuzhou, Guangxi

• ✅ Fully fermented, aged Chinese dark tea

• ✅ Complex earthy, woody, and sometimes nutty flavor

• ✅ Low caffeine – gentle on the stomach

• ✅ Aids digestion, detox, and internal balance

• ✅ Packed with postbiotics from fermentation

• ✅ Often develops golden flowers (金花) with age

☕ Tasting Notes:

• Aroma: Earthy, woody, sometimes nutty or mushroom-like

• Flavor: Smooth, mellow, deep; hints of camphor or wet forest

• Mouthfeel: Silky, lingering, and warm

• Color: Deep reddish-brown or dark amber brew

💡 Health Benefits:

• Supports digestive health

• Helps reduce greasy or heavy food impact

• Believed to assist in detoxification and cholesterol control

• Calms the stomach and spleen, per Traditional Chinese Medicine

• Often consumed to regulate internal dampness and cold

🔍 Cultural Insight:
Liu Bao was a favorite among Cantonese workers in Southeast Asia during the 19th century, valued for its resistance to spoilage and its ability to ease digestive troubles in hot, humid climates.

🧭 Brewing Instructions:

• Use 5–7g per brew

• Rinse once quickly with boiling water (optional)

• Steep at 95–100°C (203–212°F)

• First infusion: 15 seconds; re-steep up to 8–10 times

• Best brewed gongfu style or in a large teapot for shared enjoyment