Liu Bao (六堡) is a fermented black tea traditionally from Guangxi Province. It is fermented and dried in a long delicate process in preparation for further aging. The loose tea leaves are then packed into large sacks up to forty kilos and shipped out for consumption. During the tin-mining boom of the 19th Century, enormous quantities of Liu Bao along with other teas were imported into Malaya as a customary beverage for the colonies of hard working Chinese migrants who worked the mines. After the collapse of tin prices in the 1980s, mining declined and the huge stockpiles of Liu Bao were left in storage for decades or sold cheaply for consumption by the local Chinese population. Today, many of these old teas have aged beautifully revealing a rich, sought-after tea among tea lovers.