What kind of tea does Guangxi Liubao tea belong to?

Liubao tea is an evergreen shrub of Theaceae. After brewing, the color is bright red, the tea is mild and delicious. The standard of picking tea leaves is to ripen new shoots, bud, two or three leaves or three or four leaves, and then make them through five processes: fixing, rolling, fermenting, re-rolling and drying. Moreover, the longer it is preserved, the better the quality.

The leaves of Liubao Tea are oval and lanceolate, with brown-black luster, with yellow spots on them and reddish-brown leaves. After brewing, the soup is red, the tea is mild, the fragrance is Chen Ho, and the taste is mellow and delicious.

The picking standard of Liubao tea is mature new shoots, one bud, two or three leaves or three or four leaves, and then it is made by five processes: deactivation, rolling, fermentation, re-rolling and drying. When enzyme fixation is carried out, keep the temperature low, and the rolling is mainly based on shaping, supplemented by cell crushing.

The production of Liubao tea

Liubao tea is made from fresh leaves of local big-leaf tea trees, and the picking standard is one bud, two or three leaves or one bud, three or four leaves. It is made through five processes: deactivation, rolling, fermentation, re-rolling and drying.

Enzyme immobilization is characterized by low temperature enzyme immobilization; Kneading is mainly plastic surgery, supplemented by cell crushing; Stacking fermentation is the key process to form the unique quality of Liubao tea. Its purpose is to promote the change of contents, reduce bitterness, make taste mellow, eliminate green odor and turn leaves into dark yellow, brown and green through the damp-heat effect of heap fermentation.

During stacking fermentation, viscous juice was found, which gave off a unique mellow and moderate fragrance, belonging to post-fermented tea.