2012 Liu Bao

Back in China at mom and dad’s house tea is as common as the indoor slippers we’re required to wear. There is never a time throughout the the day that tea is not readily available. 

Residing on an overly-used tea tray is a bottomless tea pot that lives on the coffee table in the living room forever loaded with leaf. Alongside it, a 3.2L thermos with a cork plug filled with near-boiling water. Dad has his own tea setup next to his computer in the office as he enjoys his tea stronger than most. In this family, tea is not a hobby, or a ceremony, or health-related decision. It is all of these and more; it is simply a way of life, and has been that way for them long before we were born. Through sheer volume of tea consumed over a 50-year span alone, mom and dad are tea experts by default. And mom’s favorite tea? Liu Bao was her answer without hesitation. 

This tea offering is both in honor of our love for an amazing mom, and in reverence of her extensive knowledge and experience around tea. We hope that it encourages others to make tea drinking a way of life to be enjoyed with or without occasion and to leverage indirectly the many benefits steaming from the leaf not as a means to an end but rather as a happy consequence for indulging in one of nature’s greatest gifts.

Liu Bao tea (六堡茶, liù bǎo chá) is traditionally classified as a dark tea (黑茶, hēichá) in Chinese tea culture. This classification places it alongside teas like Pu-erh, which are also post-fermented. Liu Bao originates from Guangxi province and undergoes a unique fermentation process that continues even after initial production, resulting in complex earthy and woody flavors that intensify with aging.

The fermentation process for Liu Bao involves controlled microbial activity, giving it the characteristic deep, mellow flavor and dark, sometimes reddish-brown liquor. Like other dark teas, Liu Bao is prized for its aging potential, which adds complexity over time. The tea's association with storage and aging practices, and its earthy, sometimes slightly camphoraceous notes, align with the profile of Chinese dark teas rather than the fully oxidized black (hóngchá) teas.

In Asia teas tend to be classified by the color of their liquor rather than by the color of their leaf. What we call a black tea in the west (because the color of the leaf is black), Asia calls a red tea (because the color of the liquor is typically reddish). Accordingly, post-fermented teas tend to have a very dark liquor, so these teas earn the name black, or “dark” tea. 

Liu Bao should be brewed with higher temperatures to help unlock its unique aged characteristics. 

Start with water heated to between 194–203°F (90–95°C) is ideal.  

Western Brewing: Use 1 -2 teaspoons of leaves per 8-ounce cup. Steep for 3-5 minutes. Like most fermented teas, Liu Bao can be re-steeped several times, even with Western brewing. After the initial steep, increase the time by about 1-2 minutes per infusion.  

Gongfu Brewing: Use a healthy-sized palm full of tea per 100ml pot. Use a very generous palmful of tea for a 250ml pot. Start with a quick rinse, filling the pot with hot water and quickly pouring out and disposing of, then steep 10-20 seconds for the first brew gradually increasing steep times for all subsequent brews, reaching up to 1–2 minutes or longer for later brews as the tea continues to release more subtle flavors over multiple rounds. Adjust parameters per your preferences accordingly. 

Tasting: A rich, deep brew with a smooth texture. Look for notes reminiscent of wet earth, old wood, a slight nuttiness, and hints of herbal or even medicinal undertones, all balanced by a subtle sweetness. 

Liu Bao as the Origins of Way

Liu Bao is recorded as one of the oldest post-fermented tea processes still in use. While Pu-erh is often credited as China’s most famous post-fermented tea, Liu Bao is actually older and served as a predecessor to the production techniques that influenced modern Pu-erh. Liu Bao’s wet-piling method was an early example of controlled fermentation, influencing how other dark teas are made today.

Coined the “Coolie Tea”

Malaysia plays an important role in the history and character of Liu Bao tea. In the 19th century, Chinese immigrants brought Liu Bao tea to Malaysia, especially to regions with humid climates. Liu Bao tea was historically popular among these Chinese laborers (often called "coolies") who worked in the hot and humid climates of Southeast Asia, especially those working in the perilous conditions of the tin mines in Malaysia. Workers there valued it not only for its flavor but also for its reputation as a “damp-dispelling” tea. They believed it helped them stay healthy under the challenging working conditions and high humidity. 

As well, Malaysia has been a major aging and storage location for this tea since that time. It was found that the high humidity there was ideal for aging the tea. The long-term storage of Liu Bao in Malaysia’s warm, moist conditions has created a distinct "Malaysian storage" profile, valued for its deep, earthy flavors and smooth mouthfeel.

Aged Malaysian Liu Bao is particularly prized for its mellow, “damp-dispelling” qualities and is said to develop a uniquely rich, almost medicinal aroma over time. The tea's popularity grew among Chinese-Malaysian communities, who used it as a digestive aid and tonic in humid environments, reinforcing its reputation in Chinese culture as a tea that helps balance excess moisture.

Additional Benefits to Drinking Liu Bao

Liu Bao tea is often regarded as beneficial for digestion, largely due to its post-fermented nature. The fermentation process in teas like Liu Bao promotes the development of microorganisms and compounds that can have positive effects on the digestive system.

Some of the reasons Liu Bao is considered especially good for digestion include:

1. Microbial Activity: The microbial fermentation in Liu Bao generates beneficial bacteria and enzymes that may support gut health. Similar to fermented foods, this can aid digestion by contributing to a balanced gut microbiome, which is essential for efficient digestion and nutrient absorption.

2. Polyphenols and Theaflavins: Liu Bao tea is rich in polyphenols, including catechins and theaflavins, which are known to aid digestion. These compounds have been found to stimulate the production of digestive enzymes, improve fat metabolism, and help break down foods more efficiently. Additionally, they can act as mild anti-inflammatory agents, soothing the digestive tract.

3. Reduced Caffeine and Mild Acidity: Because it’s aged and has a relatively low caffeine content compared to other types of teas, Liu Bao is generally gentle on the stomach, making it less likely to cause acidity issues. This quality makes it suitable for drinking even after meals, which is common in some parts of China where it's traditionally used as a "digestive tea."

4. Traditional Use and Anecdotal Evidence: In China, Liu Bao tea has long been valued for its warming and comforting properties, often associated with promoting digestion, reducing bloating, and aiding in fat digestion after heavy meals.

While research is still expanding on the full scope of health benefits from fermented teas, Liu Bao's unique composition and traditional reputation make it a popular choice for supporting digestive health in Asia. 

Dispeling Dampness 

Liu Bao tea is traditionally thought to help "dispel dampness" or reduce excess moisture in the body, according to principles in Traditional Chinese Medicine (TCM). In TCM, the concept of “dampness” (湿, shī) refers to an internal condition that can result from factors like a humid environment, heavy or greasy foods, or an imbalance in digestive function. Dampness is often linked with symptoms like bloating, fatigue, water retention, and sluggish digestion.

The "damp-dispelling" properties of Liu Bao are attributed to its warming and drying characteristics, which come from both its fermentation and roasting processes. Here’s how it is believed to work:

1. Warming Nature: Liu Bao tea, being fermented and oxidized, is categorized as a "warming" tea in TCM. Warming teas are said to help counteract internal dampness by supporting the body's metabolic functions, thus assisting with circulation and fluid balance. Drinking warming teas can theoretically help "dry" excessive internal moisture, relieving sensations of bloating and heaviness that are common with dampness.

2. Support for the Spleen and Stomach: In TCM, the spleen and stomach are viewed as central to digestion and the processing of fluids in the body. Liu Bao’s warming and soothing qualities are thought to “strengthen the spleen,” which, in TCM theory, helps manage moisture levels. When the spleen is “strong,” it can more effectively transport and transform fluids, preventing accumulation.

3. Mild Diuretic Effect: Like other dark teas, Liu Bao is believed to have a slight diuretic effect, which can help reduce water retention by gently promoting urination. This effect aligns with its damp-dispelling reputation in TCM.

These qualities make Liu Bao a popular choice in regions of China and Southeast Asia with humid climates, where managing excess moisture is a health focus.

In Traditional Chinese Medicine, Liu Bao tea is not only believed to aid digestion and dispel dampness but is also thought to "warm the stomach" and provide a calming effect on the mind. This makes it popular not just for its flavor but also as a “health tea” for people seeking digestive and mental benefits .