Harvest Location:  Cangwu County, Wuzhou City, Guanxi Province
Harvest Date: 2006
Cultivar: Cai Cha
Elevation: 450m
 
Liu Bao (六堡) tea takes its name from Liu Bao Township in Cangwu County, under the jurisdiction of Wuzhou City, Guangxi Province. The name means "Six Forts", a reference to historic military outposts in the area.
 
The production of Liu Bao tea can be traced back to at least the Qing Dynasty (though folk tradition sometimes attributes it to earlier periods like the Tang). During the Qing era, it was prized as a tribute tea and favored for its ability to aid digestion and reduce internal dampness — particularly valued in the humid climate of southern China.
 
In the 20th century, Liu Bao gained popularity among Chinese migrant workers in Malaysia and Hong Kong, especially in mining communities. This led to its reputation as a functional, everyday tea with cooling and medicinal qualities. It was often aged and consumed in humid Southeast Asian warehouses, contributing to the “Malaysia storage” flavor style.
 
Only recently has Liu Bao started receiving greater global recognition among tea connoisseurs, prized for its aging potential, complex herbal character, and smooth drinkability.