How to make Liubao tea?

Liubao tea belongs to black tea. The fresh leaves of Cangwu county group species, Guangxi middle-aged species and their separated varieties and strains are used as raw materials and processed according to specific technology, which has unique quality characteristics. The following is the brewing method of Liubao tea:

1. To brew Liubao tea in a teapot, first prepare the teapot (with a capacity of 200-250 ml) and 10- 15 g of Liubao tea, first rinse the teapot with boiling water, and then put in the tea.

2. Liubao tea generally needs to be washed (moistened) twice before brewing, because Liubao tea is post-fermented, and after long-term storage and aging, dust will inevitably fall. Washing tea can not only remove its odor, clean the dust on the surface of tea, but also moisten and awaken tea.

3. Before the formal brewing, you can pour the teapot with boiling water, which can increase the temperature in the teapot and make the tea fragrance more obvious. General Liubao tea can be brewed with 10- 15, and old tea can even be brewed with more than 20 times. Cook the soup quickly in the first few times to avoid "sauce soup", and then adjust the color and taste of the soup according to the actual situation.