The undulating hills of Liubao Town, Cangwu County, Wuzhou City, Guangxi, are often shrouded in mist, with a mild and humid climate that is suitable for the growth of large-leaf Tea trees—the original birthplace of Liu Bao tea. The seasonal new tea leaves, processed through traditional methods and naturally fermented over several years or even decades, acquire distinctive qualities of being “reddish, thick, aged, and mellow,” with a rich and sweet taste.

In 2014, the craftsmanship of making Liu Bao tea was listed in the national intangible cultural heritage catalog. In 2025, “Traditional Chinese Tea processing Techniques and Their Associated Social Practices” were inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, with Liu Bao tea-making skills as one of the representative projects.

Tan Aiyun is a provincial-level representative inheritor of the Liu Bao tea-making craftsmanship. In 2011, she founded the Cangwu County Qin Yi Liu Bao Tea Industry Cooperative, which has since expanded to cover over 5,000 mu (approximately 333 hectares) of tea cultivation by cooperative members. She also focuses on passing down the traditional Liu Bao tea-making techniques, training dozens of skilled manual tea makers, and driving the growth and development of the Liu Bao tea industry.

In recent years, Wuzhou City has adopted a full industrial chain approach to vigorously promote the Liu Bao tea brand. By preserving the traditional Liu Bao tea-making techniques and innovating the integrated development model of the industry, the influence and competitiveness of Liu Bao tea continue to grow.

Reporter: Jin Haoyuan

Contributors: Zhu Junyu, Che Xinlian

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