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Essential Info
Chinese Name: 新工艺老六堡
Cultivar: Cangwu Quntizhong (local cultivar)
Region: Wuzhou, Guangxi, China
Harvest Time: Spring, 2014
Aroma: Notes of aged wood, ginseng and betel nut
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 6 g (0.21 oz) of tea.
For the first infusion, steep the tea for 18 seconds in water at a temperature above 95°C (203°F).
Steep the tea for 12 seconds for the second and third infusion.
For each subsequent infusion, increase the steeping time.
This tea is good for 8 or more infusions.
After multiple infusions, it can also be boiled to unleash its jujube aroma.
Use spring water or purified water. Do not use tap water.
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Liubao tea originates from Liubao Town in Wuzhou, Guangxi, and belongs to the category of Chinese dark teas. Today, Liubao tea is generally produced in two styles: traditional-process Liubao and modern-process Liubao. While both share the same origin, they differ significantly in processing methods and in how their flavors develop over time.
Traditional-process Liubao is made through repeated pan-firing and rolling, followed by a period of controlled piling transformation (men dui) and drying. Unlike modern pile-fermented teas, this transformation is moderate and helps preserve the tea’s aging potential. When young, the liquor is typically bright yellow and expressive, often showing honeyed floral aromas, fresh sweetness, and layered complexity. With long-term storage, traditional Liubao continues to evolve, developing deeper notes of aged wood, medicinal herbs, and betel nut, reflecting its strong capacity for natural aging.
Modern-process Liubao follows the same initial steps as traditional Liubao but adds an additional stage of intensive controlled pile fermentation (wo dui). This extended fermentation results in a darker liquor, a softer texture, and a more immediately mellow profile. These teas commonly display earthy, aged, and betel nut notes, and are crafted to be gentle and approachable at a younger stage, while continuing to develop with further aging.
In some ways, the distinction between traditional-process and modern-process Liubao is similar to that between raw (sheng) and ripe (shou) Pu’er—reflecting different approaches to fermentation and aging—though the two are not directly equivalent.
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This Liubao is made from carefully selected tender leaves and crafted through controlled modern processing and pile fermentation. After more than ten years of natural dry storage, the structure has softened and the flavors have integrated naturally. Extended aging brings greater aromatic depth and a rounder, deeper sweetness shaped by time.
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The liquor brews to a deep reddish-brown hue. With aging, notes of aged wood and ginseng slowly unfold, joined by Liubao’s signature betel nut aroma. On the palate, the tea is rich and mellow, noticeably sweeter than younger Liubao teas, with a smooth, rounded body.
