Liu Bao can be translated as "Six strongholds", this variety got its name from the area in which the tea plantations are located. Fertile soils, moisture and fogs make this region an ideal place for growing tea. Because of the unique climatic conditions, the tea bushes there are not similar to others – there are fewer leaves on them than on the puer trees, but larger than on regular bushes.

For the production of Liu Bao tea, three upper leaves with cuttings are picked, they are then processed according to traditional 'hei cha' technology. But the process does not end there, although locals do drink Liu Bao at this stage. According to the technology, it should to age in small baskets for a long time – sometimes up to ten years. An important moment in forming the character of tea during storage is the change of the wet storage to dry storage – tea is transferred from one place to another.