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Liu Bao Cha, also known as LiuPao Cha,  is another unique Dark tea (Hei Cha in Chinese means Black Tea), a speciality from Liu Bao, Chang Wu Xian in the autonomous region by the minority Zhuang tribe, it is another drinkable antique same as Puerh tea from Yunnan. Liu Bao Cha is made from fresh leaves from the mid-sized leaves of Camelliasinensis (L.)O.Kuntze, it is picked either 1 bud with 1 leaf or 1 bud with 3-4 leaves, the picking time is in March to November.


Reddish color, betel nuts flavour, smooth with strength taste

It has long history that can trace way back to 1500 to 2000 years in Chinese history. It is known by its unique betel nuts flavour and the noticeable special characters of rich red color, with earthy flavour, with mellow but strengthened astringent after taste; regardless is Sheng (Raw) or Shou (Ripped), the color of leaves after being brewed is all in shinning reddish or dark brown.

The content of Polyphenols in Liu Bao Cha is almost as rich as found in the big-leaves Puerh from MongKu, Yunnan:

  • AnHua Hei Cha : 22.6%
  • MongKu Puerh : 33.8%
  • Liu Bao Hei Cha: 32.4%

It has the highest content of Amino acides:

  • AnHua Hei Cha: 2.9%
  • MongKu Puerh: 1.7%
  • Liu Bao Hei Cha: 3.0%

The content of caffeine is also relatively high, therefore the brewing of Liu Bao Cha requires some special attention:

  • AnHua Hei Cha : 4.1%
  • MongKu Puerh: 4.1%
  • Liu Bao Hei Cha: 4.4%

Even though the caffeine in dark tea is higher than found in green, white or black tea, but the good news with the aging transformation in the post-fermentation process, the content of caffeine is weakened.

Liu Bao Cha has benefits to those who have problem with hypertension, hyperlipidemia (high blood viscosity, high cholesterol and high triglycerides), high blood sugar (diaetes), high uric acid that cause gout psychosis crowd.  It has effects to ease heat and dampness, laxative flooding dysentery, cellulite blood pressure, and has hypoglycemi sedative effects.

 Liu Bao Cha has been appreciated by many Chinese and Chinese migrants live in South East Asia through the Ocean Silkroad in the last Qing Dynasty.

Here are some useful tips about brewing:

  1. Using very warm water, the higher temperature the better.
  2. Wash the tea leaves twice, as quick as you can.
  3. Keep the infusion time short and sexy (5-10 seconds or 10-20 seconds subject to the water temperature)
  4. Don’t hurry to drink when it’s still very warm, drink it at the suitable temperature, +/- 40 degree