Liubao Tea refers to the dark tea originally produced in Liubao Township, Cangwu County, Guangxi, later expanding to over twenty counties in Guangxi. It is made from one bud with two or three leaves through spreading, low-temperature fixation, rolling, pile-fermentation, and drying. It is graded into special grade and first to sixth grades. It has a distinctive betel nut aroma, and its quality improves with longer storage. It is mainly sold in Guangdong, Guangxi, Hong Kong, and Macao, and exported to Southeast Asia.

Liubao Tea is a historically famous tea, belonging to the dark tea category, named after its origin in Liubao Township, Cangwu County, Wuzhou City. Its production history can be traced back more than 1,500 years. It was listed as a national famous tea during the Jiaqing period of the Qing Dynasty. Originally produced in the Liubao Township area of Cangwu County. For convenient storage, Liubao Tea is compressed and processed into cylindrical shapes. Its liquor is bright reddish-brown like amber, with a mellow aroma, rich and sweet taste, and a betel nut flavor. The characteristic of this tea is that it improves with age.