Liu Bao & Pu Erh Specialty Teas

Chin Bee Tea

Importer and distributor of premium Chinese tea in Malaysia.

Liu Pao Tea

“I am in no way interested in immortality but in the taste of tea.” – Lu T’ung

Liu Pao tea (Camillia sinensis) is a specialty tea from Guang Xi province, Wu Zhou state, south west of China. Its name, Liu Pao, comes from its place of origin, Liu Pao township of  Cangwu county. 

Liu Pao tea plants are planted on higher ground at an elevation ranging from 1000m to 1500m. These Cangwu mountains are frequently covered by mists. The ideal soil conditions of the Cangwu country aided by the misty mountains allow tea farmers to grow and produce superior tea leaves.

Historically, the best Liu Pao tea comes from Gong Zhou (恭州) and Hei Shi (黑石), due to their mountainous terrain, high altitude and misty weather. HeiShi or literally known as Black Rock contains special black grain in its soil profile. In Wu Zhou over 20 townships produce Liu Pao tea today.

In the early days, Liu Pao wasn’t popular at all in China. Much of the tea were exported to Hong Kong, Macau and South-east Asia, especially Malaysia.

Today, it is getting more attention in China and around the world as tea aficionados are rediscovering Liu Pao’s benefits to health.  

Benefits of Liu Pao tea:

  • lowers blood pressure and prevents arteriosclerosis
  • reduces body fat 
  • clears internal heat and dampness
  • relieves fatigue
  • helps with digestion
Liu Pao tea can be drunk before or after meals. 

Our Malaysian climate helps Liu Pao develop subtle flavours. 

Liu Pao is a black, post-ferment tea. Processed Liu Pao tea leaves are pressed into cylindrical shapes, then fitted into bamboo baskets and stored for at least half a year. The process of storing the tea ensures a smoother, richer taste. 

It is a rich and satisfying tea with a soothing aftertaste which helps with clearing internal heat and dampness as well as aiding digestion.

Its heat-clearing quality made Liu Pao tea a popular beverage among the Chinese  labourers who came to Malaya at the turn of the 19th century. After a long day’s work in the scorching sun, the Chinese would make Liu Pao tea as a thirst quencher but more than that, a quick relief for heated constitutions.

Interestingly, it is our Malaysian climate that is highly suitable for storing tea such as Liu Pao. Our hot and humid weather helps the tea develop subtle flavours that are unique to teas aged and stored in this region.

Ultimately, Liu Pao tea offer complex tastes even if they originate from the same batch as storage in different places and climates do affect the tea.

Year on year, the tea can also change subtly and develop flavours of its own. The mysterious yet complex tea profile and flavours is what makes Chinese teas an exciting discovery with each brew and sip! 

Liu Pao tea is also enjoying a revival in China, gaining popularity due to its history and use by the Chinese diaspora in Southeast Asia.