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Liu Bao Tea (Liu Pao Tea)

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Brief Introduction to
Liu Bao Tea (Liu Pao Tea)


Liu Bao Tea (Chinese: 六堡茶, also called Liu Pao Tea or Liu Bao Cha) is a post-fermented dark tea and falls within the same category as Pu-erh Tea. It is fermented longer than Oolong but less than Black. The raw tea leaves harvested in the region are piled up, and exposed to a high degree of humidity for a certain period of time until the desired level of fermentation is achieved. Water is sprayed on occasionally to keep the environment constantly humid and the pile is covered by blankets. Such a humid and warm temperature condition controlled humanly accelerates the fermentation of the tea, known as ‘wo dui’ (渥堆) in Chinese.

Liu Pao Tea belongs to warm-natured teas. Other than health benefits common to other teas, it is more distinct in effects of clearing heat and eliminating dampness, brightening eyes and clearing away heart-fire and assisting digestion. It can be drunk after meals to assist digestion or before meals to clear intestines. As scientific tests have shown, other than amino acids, vitamins and trace elements needed by human body, Liu Pao Tea also contains a larger content of fat lytic enzymes than other teas. Therefore, Liu Pao Tea is boasting a stronger effect of decomposing fat and lowering the content of glucolipid compounds, cholesterol and triglyceride within human body. Frequent drinking of Liu Pao Tea can strengthen the stomach and nurture the soul, lose weight and build the body.

make the perfect cup of
Liu Bao Tea (Liu Pao Tea)

    • Teaware
    • icon-brewing-guidelines-teapot
    • Gaiwan (Bowl), Porcelain Pot, Yixing Pot
    • Leaves
    • icon-brewing-guidelines-leaf
    • 4-5G
    • Water
    • icon-brewing-guidelines-water
    • 12 Ounces, Filtered (Spring) Water
    • Fire
    • icon-brewing-guidelines-fire
    • 100°C | 212°F
    • Time
    • icon-brewing-guidelines-clock
    • 30 Sec for 1st Infusion
    • Infusion
    • icon-brewing-guidelines-infusion
    • 7-10 infusions

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Liu Bao Tea (Liu Pao Tea)


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