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Liubao tea belongs to the evergreen shrub of theaceae. The leaves are long elliptic lanceolate, and the leaves are brown and black, with yellow flower points and red and brown leaves. Liubao tea is famous for its four unique features: red, strong, aged and mellow. The rope long whole tight knot, soup red thick, thick aroma, sweet and delicious taste. Orthodox should take pine smoke and areca taste, leaf bottom copper brown.
The production of Liubao tea is made of fresh leaves of local tea trees with large leaves as raw materials. The picking standard is one bud two or three leaves or three or four leaves of one bud of mature new shoots, which are made through five processes: degreening, rolling, piling, kneading and drying. Deqing features low temperature deqing; Kneading is based on plastic, supplemented by broken cells; Pile is the key process to form the unique quality of Liubao tea. Its purpose is to promote the change of the content, reduce the bitter taste, make the taste mellow, eliminate green odor, and make the leaf color into dark yellow brown green through the damp and heat effect of pile. In the pile period, when the sticky juice appears and the unique fragrance is released, it is moderate, so it belongs to post-fermented tea.
Liubao tea in the basket tea, is packed with bamboo basket liubao pressed tea. After steamed and kneaded, the tea is packed in the basket and compacted, then placed in the dry place. After being stored for several months, the tea is fermented to form the tea tightly into blocks, which can form the unique alcohol and old fragrance of the six bao basket tea. The traditional bamboo basket packaging is conducive to the continuous transformation of the contents of tea during storage, so that the taste becomes mellow, the color of the soup deepens, and the aging fragrance is revealed. With liupu loose tea steaming, pressing, can be made into Liupu cake tea, Liupu brick tea, Liupu tuo tea and so on
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