Origin: Liubao Town, Wuzhou, Guangxi Province
Harvest: 2012 October Tea tree flowers from ancient wild tea trees
use Zisha clay or porcelain teawares to brew 8-9 rounds at 100℃, tea:water 1:40
- dry tea tree flower is lustrous black brown color with white frostlike powder
- reddish yellow color tea soup, clear and bright
- aged and mellow, slight pine smoky flavor and honey fragrances
- mellow and smooth, cool and pleasantly brisk tastes with sweet aftertaste, “aged rhyme” and betel nut palm tastes
- wet tea flower is dark brown
The contents of protein, tea polysaccharides, tea polyphenols and active antioxidants in tea flowers are higher than those in tea leaves. With the popularization and application of asexual propagation technology, reproductive tea flower buds no longer have to bear the task of reproducing offspring, and a large number of tea flowers have become a burden of competing with tea buds and leaves for water and nutrition. In order to ensure the quality and quantity of tea in the next year, tea farmers should adopt the methods of manual pruning and spraying plant growth regulators to inhibit the reproductive growth of tea flowers every year. Like tea, tea flowers have many health preserving effects beneficial to human body. Because tea tree flowers are long-term, they contain a variety of substances beneficial to the human body, especially the high content of antioxidant substances, and their antioxidant capacity is also relatively strong. At the same time, it also has the effects of detoxification, lipid-lowering, glucose lowering, anti-aging, anti-cancer, anti-cancer, nourishing, strengthening, beauty and so on.
Liubao tea is a kind of dark tea with unique quality characteristics, it is native and mainly produced in Liubao Town, Wuzhou, Guangxi province. Liubao tea started in the Tang and Song Dynasties and flourished in the Ming and Qing Dynasties. During the Jiaqing period of the Qing Dynasty (1796-1820), Liubao tea became one of the famous Chinese teas for its special betel nut flavor. Nowadays, the products are sold well in various provinces and cities in China, Hong Kong and Macao, Southeast Asia, Japan, Europe and America, etc. People who have drunk Liubao tea will have a special preference for its “Chinese red”. The Liubao tea industry believes that the cultural charm and national characteristics of “Chinese red” must be taken as the criterion to make Liubao tea embark on the road of rejuvenation.
The fresh leaves of Cangwu county group species, Guangxi large and medium-sized leaf species and their isolated and selected varieties are selected as raw materials and processed according to specific technology. Liubao tea is famous for its “red, thick, aged and mellow”. Dry tea shape is long and tight, the color of the soup is red, the aroma is thick, and the taste is mellow and delicious, it should be with pine smoke and betel nut palm flavor, wet leaf copper brown color.
Liubao tea is packed in bamboo basket, after steaming and kneading, the raw tea is packed in a basket and compacted. Then, it is placed in a dry place and stored in the air for several months. After natural fermentation, the tea is compacted and lumped, Liubao basket tea with unique mellow and stale flavor can be formed. The traditional bamboo basket packaging is conducive to the continuous transformation of the contents of tea during storage, which makes the taste mellow, the color of the soup deepened and the fragrance revealed. Liubao loose tea can be steamed and molded into Liubao cake tea, Liubao brick tea, Liubao bowl tea, etc.
Scientific experiments and tea tasting practice of Liubao tea lovers have proved that Liubao tea contains more lipolytic enzymes than other teas except for a variety of amino acids, vitamins and trace elements necessary for human body. Therefore, Liubao tea sets have stronger effect of decomposing greasy, reducing body fat compounds, cholesterol and triglycerides. Long term drinking can strengthen stomach, nourish spirit, lose weight and keep fit.