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Tea leaf from Liupao
Liupao is a Guangxi dark tea. In the traditional craft, fresh leaf is spread, pan-fired, rolled and partly dried, then piled warm in bamboo baskets for about half a day. The modern craft instead piles the tea in large heaps for far longer, 70 days in one study. Both are then aged, and golden-flower moulds can grow in the stored tea.
| Fresh tea leaves, one bud with two or three leaves | Lingyun Baihao cultivar in the study of the traditional craft[liu2024] |
Total time across the recorded steps: 10 h – 12 h
What changes: Fresh leaves are spread, pan-fired to take off the grassy smell, and rolled
Output: rolled leaf.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Liupao is a Guangxi dark tea. In the traditional craft, fresh leaf is spread, pan-fired, rolled and partly dried, then piled warm in bamboo baskets for about half a day. The modern craft instead piles the tea in large heaps for far longer, 70 days in one study. Both are then aged, and golden-flower moulds can grow in the stored tea. Made in 4 steps over 10 h – 12 h. The longest step, pile in gauze-lined bamboo baskets (traditional craft), takes 10–12 h (Liu H 2024) and runs at 22–26 °C (Liu H 2024). Aspergillus and Golden-flower moulds: Aspergillus cristatus, A. chevalieri and A. pseudoglaucus do most of the fermenting.
| Main step | 10–12 hReported[liu2024] | Pile in gauze-lined bamboo baskets (traditional craft) |
|---|---|---|
| Temperature | 22–26 °CReported[liu2024] | Pile in gauze-lined bamboo baskets (traditional craft) |
The traditional craft piles the warm, part-dried leaf in baskets for only about half a day, far shorter than the month-long piles of Sichuan or ripe pu-erh. The modern craft piles the tea for far longer (70 days in one studied pile), and golden-flower moulds can bloom in stored tea as in Fu brick.
A 2021 market survey in Guangxi found B-type fumonisins, toxins made by moulds, in 9 of 46 Liupao samples, at most 11.00 µg/kg of any one fumonisin. Across the positive tea samples of all types in the survey, no fungal hyphae were seen. The authors estimated that Guangxi tea drinkers' exposure was far below the provisional maximum tolerable daily intake.
Every number is labelled with how it is known. How this atlas is made
Named after Liubao town in Guangxi. It is known as an "overseas Chinese tea", with Malaysia and Singapore among its main markets (Ye 2026). It has a national standard, GB/T 32719.4-2016.
