Liubao Tea is a famous tea in Guangxi, belonging to black tea. It is produced in the mountainous areas on the banks of the Minjiang River, Hejiang River, Guijiang River, Yujiang River, Liujiang River and Hongshui River. It is most famous for its production in Liubao Township, Cangwu County, Zhangzhou. Liubao tea has a tight shape, dark brown color, luster, red and bright soup color, pure aroma, sweet and fragrant taste, betel nut scent, red brown or dark brown at the bottom, in short, red , rich, alcohol, Chen and so on.

Product features Liubao Tea, originated and produced mainly in Liubao Town, Quzhou, Guangxi, China. It is well-known at home and abroad. It is red, concentrated, Chen and alcohol. It has a unique betel nut aroma, and the more Chen is better, it belongs to black tea, picking one bud and two leaves. It is made by techniques such as spreading, killing, smashing, smashing, drying, etc., and is divided into special grades and grades one to six. Liubao Tea's interpretation of “China Red” reflects the long history of Chinese traditional culture and the beauty of compromise, nature and harmony! Since then, Liubao Tea has gained wide attention and recognition from the cultural circles, tea circles and mainstream media at home and abroad, and its social influence has been greatly enhanced. Liubao tea has a tight shape, dark brown color, luster, red and bright soup color, pure aroma, sweet and fragrant taste, betel nut scent, red brown or dark brown at the bottom, in short, red , rich, alcohol, Chen and so on. Origin of the environment Liubao Township in Cangwu County is located on the north side of the Tropic of Cancer. The annual average temperature is 21.2 °C, the annual rainfall is 1500 mm, and the frost-free period is 331 days. The tea is planted on the mountainside or in the canyon, which is 3-10 kilometers away from the village. Historically, Liubao Tea Production Area has Gongzhou Village Tea, Heishi Village Tea, Luodi Village Tea, Silkworm Village Tea, etc. The quality of Gongzhou Village Tea and Heishi Village Tea is the best. According to records: the tea produced in Liubao Village is located in the mountains and mountains, the trees are soaring, the planted trees have enough water, and the mountains are foggy. Every afternoon, the sun can't be irradiated, so the evaporation is less, so the tea leaves. Thick and large, thick and fragrant, often expensive. Followed by the tea produced in Heishi Village. The mountain is caused by black stone and scorpion. The water of the stream flows long, so the tea tree has enough water and the tea is large and thick. Cultural Allusions "Cangwu County" records: "The tea is produced in the town of Duoxian Township, and it has a thick taste. It stays the same overnight, and the long-term shrimps are known as shrimp ear tea, which has good color, aroma and taste." "Guangxi Specialties" (1937) contains: "The largest producer in the sky, and is a special product, the first push of Liubao tea, in terms of its six Fortress area (Five Fort, Four Fort) all have tea But not as much as the six fort, the annual exporter, the output is more than 600,000 jin, in the fifteenth and sixteen years of the Republic of China (1926 - 1927), the estimated cost of about 30 yuan per share. "Guangxi Tongzhi Manuscript" Record: "Liubao tea is in the sky, the production of tea is flourishing, and the six treasures and five fort are the most famous. The six treasures are especially famous, and they are sold well in Guangzhou, Foshan, Hong Kong and Macao." Guangxi Agricultural Communication (1945) contains: "There are many teas in the sky, especially in Liubao Township. Liubao Tea (also known as 垌茶) is quite famous, and the rest of the products are also good. Brewing method When drinking Liubao tea, put Liubao tea in the pottery pot, add the mountain spring water, put it on the open flame, put it a little, and wait for the warmth to drink, feel the sweet and fragrant, have the spleen, the spleen and the stagnation, The effect of Shengjin Jieshu, if you add the right amount of winter honey to mix and drink, you can cure dysentery. Chen Liubao tea, which has been stored for more than five years, can cure children with convulsions. After the brewing of Liubao Tea, the taste is unchanged overnight, the soup color is not turbid, and it is cool and refreshing when drinking. Tasting method Liubao tea color black brown light, soup color red bright and bright, taste mellow and refreshing, slightly sweet and smooth, aroma alcohol, with betel nut aroma, leaf bottom red brown, and resistant to long-term storage, the more Chen is better. If the pursuit of "teas" for other tea people, then for Liubao tea, it is the vicissitudes of the years, the more fragrant and fragrant characteristics are not available in other teas. Health Benefits Liubao Tea is a warm tea. In addition to the health effects shared by other teas, it also has the effect of relieving heat, dampness, clear eyes and helping digestion. It can be used for digestion after drinking, and it can also be used for empty stomach. In the hot weather, drinking Liubao tea is cool and refreshing. After the Liubao tea is aired and aged, there are many golden yellow flowers in the tea. This is a beneficial quality of yellow mold, which secretes amylase and oxidase, which can catalyze the conversion of starch in tea into a single Sugar, which catalyzes the oxidation of polyphenolic compounds, makes the color of the tea soup brownish and eliminates the coarse blue taste. The scientific experiment and the practice of Liubao tea lovers have proved that Liubao Tea has more fat amino acid, vitamins and trace elements than human body, and contains more lipolytic enzymes than other teas. Therefore, Liubao Tea has stronger Decompose greasy, reduce the body's fat compounds, cholesterol, triglycerides, long-term drinking can stomach and body, weight loss fitness. Therefore, with the improvement of people's living standards, Liubao tea has become more and more popular among consumers. In addition to a variety of amino acids, vitamins and trace elements necessary for human body, Liubao Tea has higher fat decomposition alcohols than other teas. Therefore, Liubao Tea has stronger decomposition and greasy, lowering body fat compounds, cholesterol and glycerin. The effect of high-fat and high blood uric acid, long-term drinking can strengthen the stomach and strengthen the body. In summary, the main functions of Liubao Tea Health Care are: 1. Refreshing and refreshing, eliminating fatigue; 2. In addition to greasy, helping digestion and hangover; 3. Diuretic detoxification, sterilization, anti-inflammatory and disease prevention; 4. Lowering blood pressure and preventing arteries Hardening; 5, anti-radiation, inhibit cancer; 6, health care, reduce obesity, prolong life. Suitable for people with high blood pressure, high blood lipids (high blood viscosity, high cholesterol, high triglycerides), high blood sugar (diabetes), gout caused by high uric acid and other people. Clearing away heat and dampness, laxatives, phlegm, phlegm and blood stasis, qi and pain, lipid-lowering, blood sugar, soothe the nerves and so on.

Technical requirements for quality of Liubao tea (1) Variety. The species of Cangwu County, the large leaf species of Guangxi, and the varieties and strains isolated and selected are used. (2) Site conditions. The altitude within the protected area is ≥100m. Hilly landform, soil type is red-yellow soil or red soil, etc. The soil pH value of the cultivated layer is 4.2 to 6.5, and the soil organic matter content is ≥1.5%. (3) Cultivation management. 1. Seedling breeding: using asexual reproduction or sexual reproduction. 2. Tea planting: The time is in the early winter or early spring, with a density of 45,000 to 75,000 plants per hectare. 3. Fertilization: The organic fertilizer is mainly used, and the appropriate amount of chemical fertilizer is used. According to the calculation of 100kg of dry tea per harvest, the application amount of organic fertilizer is ≥500kg. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Picking. 1. 2. 3. Picking method: manual picking or mechanical picking. (5) Processing technology. The processing technology of Liubao Tea includes two processes: initial production and refining. 1. The technical requirements of the initial processing: (1) Fresh leaves: the suitable tea tree varieties are used as raw materials. (2) Killing: To be even, the green leaves are soft, the leaves turn dark green, and the grass scent basically disappears to moderate. (3) The first time: 趁 趁 揉捻 成 成 。 。 。 。 。 (4) Pile boring: After the initial stage, the piles are piled up. When the stack temperature reaches 55 °C, the piles are dissipated in time. When the pile temperature drops to 30 °C, the piles are piled up again, and the piles are continued until they are moderate. (5) Rehabilitation: Once again tightened into a line. (6) Drying: drying until the water content of the tea leaves does not exceed 15%, becoming a hairy tea. 3. Refined processing process: Maocha → screening → blending → stacking → steaming → press forming → aging → finished product. 4. Refining processing technical requirements: (1) Screening: The tea is passed through screening, air selection and picking. (2) Fitting: Grading according to quality and grade requirements. (3) Piles: According to the tea grade and climatic conditions, the pile fermentation is carried out, and the heat is turned up in time, until the leaves are browned, and the mellow is mellow. (4) Steaming: The moderately concentrated tea leaves are steamed and soft to form loose tea. (5) Press forming: The hot tea is pressed into a shape of enamel, brick, cake, and enamel. (6) Chenhua: Put the tea in a clean, cool, ventilated, no smelly environment. When the tea temperature drops to room temperature, the water content of the tea drops below 18%, first moved to clean, relative humidity is 75%. It is aged to 90%, the temperature is between 23 ° C and 28 ° C, and the environment is not odorous (cavity), and then it is aged in a clean, cool, dry, and odorless warehouse. The time for aging is not less than 180 days. (6) Quality characteristics. 1. Sensory characteristics: the shape is tight, the color is black and brown, the color is bright, the soup color is red and bright, the aroma is pure, the taste is rich and sweet, the betel nut is fragrant, the bottom of the leaf is reddish brown or dark brown, in short, "Red, thick, alcohol, Chen" and other characteristics. Grade appearance, inner quality, complete color, soft color, aroma, aroma, soup, color, leaf, bottom, fine, round, straight, black, black, oily, pure, Chen, pure, red, bright brown, dark brown, tender and soft, bright First-level tight knot, still round and even black brown, black, oil-running Chen Xiang pure Chen, still mellow and deep red, bright brown, dark brown, still tender and soft, bright second is still tight, still rounder than black brown , black, still oily and moist, slightly tender stems Chen Xiang pure Chen, concentrated alcohol is still deep red, bright brown, dark brown, soft, bright three-level thick, tightly rolled more uniform black brown, black, still oily There are tender stems Chenxiang pure Chen, still rich mellow, bright brown, dark brown, still soft, bright four-level thick and still flat black brown, black, still moist, stems Chen Xiang pure Chen, alcohol is red, bright Brown, dark brown, slightly hard, bright 2. Physical and chemical indicators: (1) special grade to grade 1, with stems ≤ 3.0%, water extract (dry) ≥ 33.5%. (2) Grades 2 to 3, with stems ≤ 6.5%, water extracts (dry) ≥ 30.0%. (3) Grade 4, with stems ≤ 10.0%, water extract (dry) ≥ 28.0%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Liubao Tea may apply to the Zhangzhou Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guangxi Entry-Exit Inspection and Quarantine Bureau and reported to the AQSIQ for approval. The statutory testing agency of Liubao Tea is designated by the Guangxi Entry-Exit Inspection and Quarantine Bureau.