Liu Bao Hei Cha's (六堡茶) birth place is the Wu-Zhou (悟州) area of the Guang-Xi (广西) Province. It is one of the most well known and classic Chinese He-Cha, produced from the medium to large size leaf tea plant species, multiple stages of processing before being compressed and stored away for post-fermentation.
The consumption of the Liu Bao normally starts 2-3 years after their production. Similar to Pu-erh teas, the more a Liu Bao is fermented under the right conditions, the richer the aroma and taste and smoother the texture. Liu Bao has a unique flavour described as the aroma of 'Areca ipot'. It became extremely popular during the Qing Dynasty in the areas of south-east and south-west China, and was taken overseas to south-east Asia countries by the early settlers as a medicinal food to settle conditions caused by different climate and environment.
Liu Bao is know as a nourishing tea, know for many natures such as: