Cangwu County, the birthplace of Liubao tea, is located in the eastern part of Guangxi. The geographical environment is dominated by hilly terrain, with continuous mountains and towering peaks, and a mild climate. The acidic soil developed from sandstone is loose and fertile, and is an excellent place to grow tea trees, pine trees, bamboo, cinnamon and other plants. Since ancient times, most farmers living in the Cangwu area have made a living by growing tea, which also gave rise to the local folk tea-making craft. According to historical records, in the Ming Dynasty (about 1405 AD), Liubao tea named after Liubao in Duoxian Township, Cangwu was established. Since then, for hundreds of years, Liubao tea production has continued to prosper and develop, and at the same time, the traditional tea-making skills of Liubao tea have been passed down from generation to generation and widely spread. The Liubao tea-making skills are the labor creation and wisdom of the working people of Cangwu in their long-term production practice. Traditional Liubao tea is made by picking local seasonal new tea, using methods such as stir-fried green loose tea, refined tea and pressed brick tea, and through processes such as killing green, rolling, retting, primary steaming, fermentation, re-steaming, pressurization, drying, airing and aging. Liubao tea made according to the process has a unique quality of dark brown and shiny appearance, amber yellow-red tea soup, mellow and sweet taste when drinking, and betel nut aroma. The "Cangwu County Chronicle" in the 13th year of Tongzhi in the Qing Dynasty (1874 AD) stated: "The tea production is mostly in Xianxiang Liubao, the taste is mellow and does not change overnight, and the tea color and aroma are excellent." Traditional Liubao tea has become the leader among my country's black tea varieties with its exquisite craftsmanship, unique "red, strong, mellow, and aged" characteristics and magical health benefits. The Liubao tea making technique not only brings economic benefits to local tea farmers, but also embodies the humanistic history and technical essence of my country's southern Xinjiang black tea making technique, and has valuable historical, cultural, economic, technological and research values.