It is produced by withering leaves, rolled, chopped, moist pile, and dried. Liubao has characteristics of the "steaming" put into big barrels and steamed soft. It is stored for two months before it is finished. Its red color of thick, and the aroma contains a unique betelnut flavor.
It is not Pu-erh, but it is a kind of black tea and has a history of 1,500 years. There is Liubao in cakes, bricks, tuos, coin shapes, and loose leaves in bamboo baskets. The longer it has been stored, the better the taste.
There may be golden/yellow color fungi called Golden Flower fungi (Eurotium Cristatum) on Liu Bao Cha and these fungi are an indication of good quality Liu Bao cha. Once brewed this delightful tea has a strong hardwood flavor that remains present throughout many infusions. The mouthfeel becomes increasingly round without a hint of tartness. The gorgeous deep red-orange brown liquor was very clear.