Some people experience stomach pain, and some even severe pain, after drinking traditionally processed Liubao Tea.

This is a quick response and sensitive adjustment due to damp-cold or damp-heat in the stomach, not because the tea has gone bad or deteriorated.

The traditional Liubao Tea processing techniques of Guang Sheng Xiang involve stacking, steaming, and fermenting. Before the first drying process, repeated stacking, hot re-kneading, and heat fermentation facilitate good conversion of the internal substances in the tea leaves. The cool, warm, and hot properties are generally stabilized around a ‘neutral' baseline, laying a solid foundation for good and subsequent material and energy transformation. After the first drying process, repeated steaming and fermenting techniques promote the formation of rich microbial flora on top of an abundant material and energy foundation.

As a result of these two processes, the traditional Liubao tea from Guang Sheng Xiang has a neutral nature, is soft, thick, smooth, and layered. It is suitable for a wide range of people, can be enjoyed for long periods, has strong qi, and enters the kidney meridian and travels along the governor vessel. The rich microbial flora warms the small intestine, aiding its function of receiving and transforming food, conserving kidney yang. By simultaneously caring for the governor vessel and the small intestine, it effectively removes dampness and regulates the digestive system!

A Cup of soft, thick, smooth, and highly effective dampness-removing traditionally processed Liubao tea requires not only a craft that follows the principles of yin and yang and harmonizes with natural laws but also a calm and undisturbed heart.