If you're a tea enthusiast, you've probably heard of Pu'er tea, but have you discovered its close cousin, Liu Bao tea? Both hailing from China's rich dark tea (黑茶) tradition, these teas share similarities yet offer distinct experiences. In this guide, we explore what Liu Bao tea is, how it’s made, and how it compares to Pu-erh tea. Let's dive in and discover the processing method of Liu Bao tea and how it sets itself apart from other fermented teas.

What is Liu Bao Tea?

Liu Bao tea (六堡茶), is named after the town of Liu Bao (六堡镇) in Guangxi province, is a type of fermented tea categorized as dark tea (黑茶). Known for its rich, earthy flavors, Liu Bao tea has been popular for centuries, particularly in Southeast Asia (Malaysia) due to its purported health benefits. Historically, it was prized for its ability to aid digestion and reduce dampness in the body, making it a staple in the daily lives of Chinese immigrants in the region.

Unlike other teas that are categorized by leaf type or harvest season, Liu Bao tea's defining feature is its post-fermentation process, which gives it a unique depth of flavor and the ability to age gracefully. The longer Liu Bao tea is stored under the right conditions, the smoother and more complex its flavor becomes.

Liu Bao Tea vs. Ripe Pu-erh Tea: What's the Difference?

When comparing Liu Bao tea vs. Ripe Pu-erh tea, both belong to the family of fermented dark teas, but they have key differences in origin, processing methods, and flavour profiles.

Origin:

Liu Bao tea is produced primarily in Guangxi province, while Pu-erh tea comes from Yunnan province.

Processing:

Both teas undergo fermentation, but Liu Bao tea typically uses a piling fermentation method (堆闷), followed by steaming and basket aging, whereas Pu-erh tea (especially ripe Pu-erh) undergoes a process called wet piling (渥堆).

Pu-erh tea is often pressed into cakes, bricks, or discs, while Liu Bao tea is more traditionally stored in large bamboo baskets, although it can also come in different compressed forms.

Flavour:

It’s hard to put into words, but while both Liu Bao tea and Pu'er tea belong to the same category of post-fermented teas Heicha (黑茶), their flavours are strikingly different. Generally, ripe Pu'er tea tends to have a deeper, more "ripe" profile with none of the "raw" aromas found in Liu Bao. In contrast, Liu Bao tea leans more towards a "raw" character, offering unique notes that resemble aged sheng Pu'er. Liu Bao stands out with its distinctive betel nut and medicinal herbal aromas, giving it a flavour profile that is unmistakably its own.

Health Benefits:

Despite their dark liquor, they are considered gentle, mellow and low caffeine, making them suitable for all ages (Especially if you're looking to gift to elederly). Both teas are known for their digestive benefits and ability to help reduce cholesterol. What sets Liu Bao tea apart, however, is its renowned ability to expel dampness and humidity from the body, which has made it especially popular in the humid climates of Southeast Asia.

Processing Method of Liu Bao Tea

Liu Bao tea's unique processing method give its character. The process have evolved over centuries and time.Liu Bao tea production process through time:

Mid-Qing Dynasty to 1950s:

• Key processes: Piling (堆闷) and steaming and compressing into bamboo baskets ("炊蒸压篓"). Export demand to Southeast Asia drove process improvements, including the introduction of piling fermentation, which enhanced flavour.

1950s:

• Key processes: Piling (焗堆) and cellar aging.
• The establishment of tea factories led to innovations like piling, improving fermentation. Realised that storing tea in dugout shelters greatly enhanced the tea's flavour, probably due to its humidity and microbial environment. Since then, cellar aging became an important part of Liu Bao tea processing.

1960s-1990s:

• Key process: Cold water fermentation (渥堆).
• Cold fermentation was introduced to enhance the tea's appearance and flavour, forming the basis of modern Liubao tea production.

Late 20th Century to Present:

• Liubao tea production matured and became standardised. Both traditional and modern techniques coexist, offering diverse options to consumers. The traditional method involves lighter fermentation, while modern methods include more advanced fermentation techniques.

Traditional vs Modern Processing Method

As mentioned above, generally speaking there are two types of Liu Bao Tea:

Traditional Method 传统工艺六堡:

Basically the traditional method does not include wet piling fermentation. Involves the standard steps of fixation (kill green), initial rolling, piling non-enzymatic fermentation, secondary rolling, drying, optionally steaming or not steaming, optionally pressing the tea into shape, and air drying. However, as the fermentation process has not been accelerated, it requires years to develop or else would be too "sheng" raw.

Double Steaming and Double Pressing:

This method involves steaming and pressing the tea twice. In practice, the steaming and pressing are done alternately, starting with an initial steam, followed by the first press, then a second steam, and finally the second press. The steam allows additional moisture for the tea to continue develop in the bamboo basket.

Modern Method 现代工艺

Refers to the cold water wet-piling method, introduced in the late 1950s that evolved from traditional piling fermentation. It uses "moist heat"（湿热作用） which under certain level of moisture, heat and oxygen transform the tea's internal compounds, the color of the tea leaves turn dark, reducing bitterness and astringency, deepening the tea liquor’s color, and enhancing the tea’s mellow and rich flavor, which defines the unique characteristics of Liu Bao tea.

Is Older Liu Bao Tea Always Better?

Storing Liu Bao tea requires careful consideration; it should be kept in an environment that isn’t too dry or too humid to maintain its "active" qualities. Liu Bao tea is unique in that it requires a special storage facility, a characteristic that sets it apart from other teas. Under optimal conditions, Liu Bao tea develops its distinct flavors over time.

However, the question of whether older tea is always superior is ultimately an open-end question with no definitive answer. While age can enhance the tea’s qualities, the tea's origin, production methods, and storage conditions also play crucial roles. In well-maintained storage, Liu Bao tea can significantly improve every 3 to 5 years and can reach notable quality milestones at around 10 years. The post-fermentation of Liu Bao tea requires support from its internal substances and does not continue indefinitely. In other words, Liu Bao tea has an optimal drinking period. For example, with moderate fermentation, it can reach a great flavor within 15–20 years. If the tea is on the lighter and rawer spectrum, it may take 25–30 years. Personally speaking, for very old Liu Bao tea its cultural and collectible value far exceeded its drinking value.

The quality of Liu Bao tea is influenced not only by its age but also by factors such as the raw materials, processing methods, and storage conditions. Therefore, quality cannot be determined based solely on age. Moreover, due to varying fermentation levels, the time required for aging also differs, making it difficult to establish a universal standard.

Flavours of Liu Bao Tea

Liu Bao tea is often described by enthusiasts as "red, rich, aged, and mellow" (红、浓、醇、陈) with its complexity revealing itself more with each sip. Although it might not be a "love at first taste" kinda tea for most people, it is definitely a tea that withstands the test of time, and love will come in time.

Main Flavour Profiles of Liu Bao Tea:

• Betel Nut Aroma (槟榔香): A classic aroma unique to Liubao tea <Aged Bing Lang Xiang 032>
• Medicinal Aroma (药香): A herbal aroma, similar to licorice or traditional Chinese herbal medicine, but with a clean and sweet taste. It's a very natural, very Liu Bao flavour <Year 2001 Aged Yao Yun>
• Honey Aroma (蜜香): A sweet and fragrant honey-like aroma
• Jujube Aroma (枣香): A fruity scent, resembling red dates <Year 2012 Zao Xiang 122>
• Fungal Aroma (菌香): Scent of golden flower fungus <Year 2018 Jin Hua>
• Wood Aroma (木香): A very clean scent of old wood <Year 2013 Chen Xiang>
• Ginseng Aroma (参香): A scent similar to American ginseng, with a slightly sweet aftertaste
• Pine Smoke Aroma (松烟香): not incurred from smoking of pine, but the original flavour developed from certain type of tea plant that will form during aging

In cases of improper production or aging, some odd or unpleasant flavors may also develop.

How to Brew Liu Bao Tea?

Liu Bao tea is an extremely easy brew. The only condition is that it needs to be brewed with boiling hot water. It can be brewed kung-fu styled with a Yixing clay teapot being the preferred vessel due to its heat retention properties.

Why Should You Try Liu Bao Tea?

For tea lovers looking to expand their palate, Liu Bao tea offers a unique and rewarding experience. Its deep, aged flavors make it perfect for those who enjoy dark, fermented teas like Pu-erh, but want to explore something with a slightly different character. With its processing method and ability to age, Liu Bao tea is a treasure that only improves with time. Explore our range of Liu Bao tea here.

Conclusion

Liu Bao tea, with its rich history, unique processing method, and smooth, earthy flavors, is a dark tea that deserves more attention. Whether you’re new to the world of aged teas or a seasoned connoisseur, exploring the differences between Liu Bao tea vs. Pu-erh tea can lead to an enriching tea experience. If you're looking to try something distinctive, Liu Bao tea is an excellent choice for its complexity and aging potential.

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