Oolong Teas

Liubao Tea, the Energizer

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.

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