Allusion: Origin of the name Liubao Tea

Anyone who has drank Liubao tea will have a special liking for its "Chinese red" color. The Liubao tea industry believes that the cultural charm and national characteristics of "Chinese red" must be used as the criterion to make Liubao tea Baocha is on the road to revival. The following is a collection of "Allusions: Origin of the Name of Liubao Tea" that I have collected for your reference. I hope it can help friends in need.

Allusion: Origin of the name Liubao Tea

Liubao tea belongs to the dark tea category and is named after it originates from Liubao Township, Cangwu County, Wuzhou City. Like other tea products, there are historical allusions to the origin of the name Liubao Tea.

A long time ago, there was a dragon mother who did a lot of good things in Cangwu County and helped the poor people. Later, after the death of Dragon Mother, she became a deity because of her merits, but she still did not forget the people of Cangwu, so she returned to Cangwu to observe the people's sentiments. When she was Cangwu, she found that the people in the village lived a very difficult life. There are many mountains and few fields here. The rice grown by people is not enough for themselves, and they have to take part of it out of the mountains to exchange for salt. Therefore, the people's life is very difficult. Seeing this, Dragon Mother wants to solve this situation, but Dragon Mother She tried many methods to no avail. When she was at a loss, she saw the clear and bright spring water at the foot of Black Rock Mountain. She couldn't help but take a sip. She felt it was sweet, moist, and extremely delicious, and all her fatigue was gone. The Dragon Mother thought for a while, such sweet spring water would surely irrigate good plants. So, the Dragon Mother called the God of Agriculture to let him pluck some tea tree seeds here. After the Dragon Mother carefully cultivated them, it turned into a vigorous tea tree with green leaves and beautiful buds.

Afterwards, the Dragon Mother told people about the tea tree. As long as the leaf buds of the tea tree were sold to people in other places, they could exchange for salt, etc., without having to exchange for food. In this way, people's lives would be better. It can be improved, and later people did what the Dragon Mother said. After the Dragon Mother returned to the sky, the tea tree began to bloom and spread its leaves. As time went by, the mountains and plains of Liubao Town were covered with tea trees. People harvested a lot of tea, and people's lives also improved. Therefore, this Tea is spread all over Liubao Town, so people call it Liubao Tea.

Quality characteristics

Liubao tea is an evergreen shrub of the Camellia family. The leaves are oblong-lanceolate, brown and black in color, with yellow spots in between, and reddish brown at the bottom. Liubao tea is famous for its four characteristics: "red, strong, old and mellow". The cords are long and tightly knotted, the soup is red and thick, the aroma is rich, and the taste is sweet and delicious. The orthodox one should have the smell of pine smoke and betel nut, and the bottom of the leaves should be copper-brown.

The production of Liubao tea uses the fresh leaves of local large-leaf tea trees as raw materials. The picking standard is one bud with two or three leaves or one bud with three or four leaves from mature shoots. After being cured, rolled, and It is made through 5 processes of stacking, re-kneading and drying. The characteristics of green fixing are low-temperature fixing; rolling is mainly based on shaping, supplemented by cell crushing; and stacking is a key process to form the unique quality of Liubao tea. Its purpose is to promote the change of contained substances through the action of moisture and heat of stacking, and reduce the amount of green tea. It removes the bitterness, mellows the taste, eliminates the green odor, and changes the leaf color to dark yellow-brown-green. During the Wodui period, when sticky juice appears and a unique mellow aroma is produced, it is considered moderate, so it is a post-fermented tea.

The basket tea in Liubao tea is Liubao pressed tea leaves packed in bamboo baskets. After steaming and kneading the Maocha, put it into a basket and compact it, then place it in a dry place, dry it for several months and then ferment to make the tea tightly clump, forming Liubao Lun Tea with a unique mellow and aged aroma. Traditional bamboo basket packaging is conducive to the continuous transformation of the content of tea during storage, making the taste mellower, the soup color darker, and the aroma revealed. Liubao loose tea can be steamed and molded to make Liubao cake tea, Liubao brick tea, Liubao Tuo tea, etc.

Liubao tea is red, strong, old and mellow. It has a unique betel nut aroma and gets better with age. It belongs to the dark tea category. One bud and two or three leaves are picked, then greened, dried, rolled, retting and piled. Made by drying and other processes, it is divided into special grade and grades one to six. It is originally produced and mainly produced in Liubao Town, Wuzhou, Guangxi, China.

Liubao tea is a warm tea. In addition to having all the health-care effects of other teas, it also has the effects of relieving heat and dampness, improving eyesight and clearing the mind, and helping digestion. You can drink it after a full meal to aid digestion, or you can drink it on an empty stomach to clear your stomach. In the sultry weather, drinking Liubao tea can cool you down and make you feel more comfortable. After the Liubao tea is left to age, many golden "golden flowers" can be seen in the tea. This is a beneficial quality yellow fungus. It can secrete amylase and oxidase, which can catalyze the conversion of starch in the tea into monomers. Sugar catalyzes the oxidation of polyphenols, causing the tea soup to turn brown and red, eliminating the rough green taste.

Liubao tea should be stored for a long time, and the older the better, because the tea leaves stored for a long time have "golden flowers", which is the growth of golden mold (scientific name is Aspergillus coronalis). Because golden mold can secrete a variety of enzymes, it accelerates the transformation of various substances contained in tea to form a special flavor. Aged Laoliubao, about 30 to 50 years old, has a dark brown and oily color, is aromatic of betel nut and pine smoke, is refreshing and mellow, has a sweet taste and is clear in color. According to chemical analysis, tea contains caffeine, theophylline and volatile oils, which can stimulate the brain, heart and strengthen the spleen and stomach.