It is a traditional post-fermented tea from Guangxi, China, known for its earthy, woody character.

Health Benefits: Supports digestion, helps reduce dampness, may lower cholesterol, and promotes gut health due to natural microbial fermentation. Gentle and suitable for daily drinking.

Tasting: Smooth and mellow with earthy, woody aromas and a distinctive betel nut sweetness. The liquor is deep amber with a silky, clean finish.

Brewing Guide: Use 5g tea per 100ml. Rinse once with boiling water (100°C). Steep 10–20 seconds, increasing time for later infusions. Can be infused multiple times.

Unlike black tea (which is oxidized), dark tea undergoes a microbial fermentation process.

• Fixing & Rolling: The leaves are heated to stop oxidation and rolled to break cell walls.
• Piling (Wo Dui): This is the critical step. The damp leaves are piled together, allowing heat and moisture to trigger fermentation via natural bacteria and fungi.
• Steaming & Pressing: The tea is often steamed and packed into large bamboo baskets (some weighing up to 50kg!).
• Aging: The baskets are stored in cool, humid caves or specialized warehouses for years.
• Sometimes, high-quality Liu Bao develops tiny yellow specks called Eurotium cristatum, or "Golden Flowers." While it looks like mold to the untrained eye, it is actually a beneficial fungus highly prized by collectors for its probiotic properties and the unique flowery sweetness it adds to the tea.