This document stipulates the term definitions, product classification, requirements, food additives, hygienic requirements for production and processing, inspection methods, inspection rules, labels, packaging, transportation, storage and shelf life of low-fluorine Liubao tea. This document is applicable to the selection of fresh leaves of tea tree [Camelliasinensis (L.) O. Kuntze] from Cangwu County group species, large and medium-leaf species and their separated and bred varieties and strains as raw materials, and using specific species within the scope of geographical indication protection. Liubao tea products are made with advanced processing technology, have unique quality characteristics, and have a fluorine content of 300mg/kg and below.