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Liu Bao Dark Tea(Hei Cha) falls within the same category as Puerh Tea, for it is fermented longer than Oolong but less than black. The raw tea leaves harvested in the region are piled up, and exposed to a high degree of humidity for a certain period of time until the desired level of fermentation is achieved. Water is sprayed on occasionally to keep the environment constantly humid and the pile is covered by blankets. Such a humid and warm temperature condition controlled humanly accelerates the fermentation of the tea, known as 'wo dui' in Chinese. It is interesting to know all modern cooked Puerh teas are made in the same way.

Liu Bao Dark Tea belongs to warm-natured teas. Other than health benefits common to other teas, it is more distinct in effects of clearing heat and eliminating dampness, brightening eyes and clearing away heart-fire and assisting digestion. It can be drunk after meals to assist digestion or before meals to clear intestines. As scientific tests have shown, other than amino acids, vitamins and trace elements needed by human body, Liu Bao Dark Tea also contains a larger content of fat lytic enzymes than other teas. Therefore, Liu Bao Dark Tea is boasting a stronger effect of decomposing fat and lowering the content of glucolipid compounds, cholesterol and triglyceride within human body. Frequent drinking of Liubao Dark Tea can strengthen the stomach and nurture the soul, lose weight and build the body.

1. Put 5g tea into a teapot and keep the ratio of tea to water at 1:50;
2. Pour the boiling water into the teapot, brew for about 5 seconds and pour out the water;
3.Pour into boiling water again, brew for about 10 seconds, then pour the tea water into the cups for enjoyment. The Liubao Dark Tea stands up for seven brewing. Brewing time can be increasingly prolonged each time.

Bright, fat in brownish auburn.