popular in damp tropical regions, Liubao tea is often cited by the
overseas Chinese of Southeast Asia as the reason that Chinese, with
it as a stimulant, can work energetically in such climates while
others feel enervated. It is also used to aid digestion, eliminate
fats, and combat the effects of dampness. The name comes from its
place of origin, the town of Liubao in Cangwu county in the Guangxi
Zhuang autonomous region. Some is also grown in western Guangdong
province.
This tea falls between the oolong and black categories, for it is
fermented longer than oolong but less than black. The leaves,
stacked to ferment overnight, turn a glossy black. After
fermentation, heat-drying and sorting, they are softened by
steaming. Then they are packed in wicker baskets, pressed in tightly
around the edges and more loosely in the center to facilitate
air-drying, which takes two months.
The
leaves can be stored for a long time. In fact they are considered at
their best when they are covered with a light golden mold. The deep
reddish-brown brew has a full-bodied flavor that has been likened to
that of betelnuts. This tea is quite popular in Hong Kong and Macao.
