Abstract: In order to speed up breeding process of the high quality Liubao tea plants, beginning with the study on the features of the Liubao tea and how these features were formed, the author explored and analyzed the tea plants that were used to make Liubao tea in Guangxi Province’s history and their genetic marks that would significantly influence the quality of the LiuBao tea. The research results showed that, the leaf of these tea plants contained 28.77%-34.94% tea polyphenol, 2.83%-3.83% amino acids, 42.65%-46.83% water extractions. The thickness of the leaf was 224.6-404.7μm, and the thickness of the spongy tissue was 130.7-201.0μm. The tea plants were mainly small trees with big leaves, or shrubs with middle size leaves. Therefore, the tea plants that suitable to make Liubao tea should be preferably the small trees with big and thick leaves and thick spongy tissue, containing high amounts of tea polyphenol, amino acids and water extractions. This research results provided references for the further selection of tea plants that suitable to make Liubao tea according to the genetic marks, so that the breeding process could be speeded up.