What kind of tea does Liubao tea belong to?

Liubao tea is a kind of black tea with long and tight knots, red soup color, Chen Ho aroma and mellow and delicious taste. Orthodoxy should be pine smoke betel nut flavor, and the bottom of leaves is copper brown.

Black tea with unique quality characteristics is made from fresh leaves of Cangwu county group species, Guangxi large and medium-sized species and their isolated varieties and strains, and processed according to specific technology. Anyone who has drunk Liubao tea will have a soft spot for its "China Red". Liubao tea industry believes that the cultural charm and national characteristics of "China Red" must be taken as the criterion to make Liubao tea embark on the road of revival.

Extended data:

Historical origin

Liubao Tea flourished in Tang and Song Dynasties and Ming and Qing Dynasties, and was selected as one of the 24 famous teas in China with its unique betel nut flavor.

During Jiaqing period of Qing Dynasty (1796—1820), Liubao tea was among the famous teas in China with its special betel nut flavor. The tongzhi edition of Cangwu County Records records: "Tea produces more sages and produces six castles, with a strong flavor that remains unchanged all night", which refers to Cangwu Liubao tea.

After development, Liubao tea has been produced in more than 20 counties, including Cangwu, Hexian, Hengxian, Gongcheng, Guixian, Sanjiang, Hechi and Liucheng. Liubao tea area includes Gongcun tea, Heishi tea, Luodi tea, Liyong tea and silkworm tea. The most famous teas in history are Zhougong Village and Heishi Village. The quality and manufacturing method of tea produced in Lingxi, Hengxian County are similar to those of Liubao tea, also known as Liubao tea.

Baidu encyclopedia-liubaocha