Liu Bao Tea | Traditional Aged Dark Tea from Guangxi

Traditional Liu Bao Tea from Guangxi – Aged & Rare Dark Tea

Origin and Handcrafted Processing

Cha Zhi Ji's Liu Bao Tea is produced in Cangwu County, Guangxi Province. Carefully plucked from one bud with two to four leaves, the tea undergoes an intricate primary process: kill-green, rolling, pile fermentation, re-rolling, and drying to form the base material. It is then refined through sorting, blending, cold-water pile fermentation, shaping, air drying, and long-term aging in storage.

Double-Steamed, Double-Pressed Craftsmanship

We specialize in traditional “Double-Steamed Double-Pressed” Liu Bao, a rare technique involving two rounds of steaming and compression. Tea leaves are first steamed and pressed into wooden boxes for 20+ hours of gentle fermentation, then broken apart, steamed again, and shaped into baskets or bricks. This method enhances aging potential and deepens flavor complexity.

Aged Liu Bao & the Opening Ceremony Tradition

Cha Zhi Ji has curated aged Liu Bao teas dating from the 1930s to 2000s, including rare vintages like 1930s PTC, 1950s Fuhua, and 1970s SSHC. To honor this legacy, we created the “Good Karma Opening Ceremony” — a public event where entire baskets of aged Liu Bao are opened, weighed, and sealed into porcelain jars or Yixing clay pots. This practice celebrates the authenticity, shareability, and heritage of truly aged Liu Bao Tea.