Liu Bao Hei Cha is a dark tea from the Guangxi province, whose production process is very similar to that of shu pu'er. It was the experience of Liu Bao masters that led to the development of accelerated pu'er fermentation technology in the 1970s.

This tea is made from large leaves from mature trees. The leaves are withered, roasted to stop oxidation, then hand-rolled and dried. After drying, the leaves are steamed and then subjected to a long fermentation process using the Wo Dui (wet stacking) method, in small baskets or 100 kg piles. This method, known as Xiao Fa Jiao, gives Liu Bao a unique depth of flavor and softness.

The tea has a thick, rich chestnut-colored infusion. The aroma reveals mineral and woody notes—moss, clay, resin, and a subtle aroma of old paper. The flavor is nutty and mineral, with hints of walnut and dry wood.

It is recommended to steep the tea in a Yixing teapot using boiling water. Liu Bao Hei Cha gently tones, warms, and helps restore energy. In traditional Chinese medicine, it is credited with cleansing and balancing properties.