Liu Bao (六堡茶) is a traditional post-fermented dark tea from Liu Bao, Guangxi Province. Its rich, earthy aroma and subtle sweetness make it one of China's most distinctive aged teas. Each leaf tells a story of centuries-old tea culture in southern China.
History and Origin
Liu Bao originates from the Liu Bao region of Guangxi Province. Its production began during the Qing dynasty, intended both for trade and long-term storage. Traditionally, leaves were compressed and fermented, then transported in wooden barrels — adding characteristic woody and cellar-like aromas while the tea matured gradually.
Aroma Profile
- Deep earthy, cellar-like aroma
- Woody undertones
- Natural sweetness — sometimes a distinctive betel nut note
- Hints of spice and dark chocolate
How to Brew Liu Bao
- Teaware: Gaiwan or Yixing-style teapot
- Water temperature: 95–100°C
- Rinse: Brief 5-second rinse before first infusion
- Infusions: 8–12+ — Liu Bao is a long-session tea that rewards patience
Shop Liu Pao at Gaba Tea House
We carry one of Bali's most extensive Liu Pao selections — loose leaf, bricks, aged cakes, and premium varieties from Cangwu County.