Dark tea belongs to the category of post-fermented teas and is mainly produced in Yunnan, Hunan, Hubei, Guangxi, Sichuan, Anhui, and other regions. Its production process includes steps such as fixation, rolling, pile fermentation, and drying. Pile fermentation is a crucial step in developing the unique flavor of dark tea. Through microbial fermentation during the pile fermentation process, the tea leaves develop a distinctive aroma and taste.
Dark tea comes in a wide variety of types, mainly including An tea, Liubao tea, flower-rolled tea, Fuzhuan brick tea, Hei brick tea, Hua brick tea, Xiangjian tea, Qing brick tea, and others. These types each have their own unique characteristics, with varying aromas and tastes. Dark tea can be found in shapes such as loose-leaf, cake-shaped, and brick-shaped, with colors ranging from bluish-brown to dark and glossy black. The liquor color can be orange-yellow, brown, or reddish-brown. Dark tea is known for its mellow, smooth, sweet, and delicate taste, with a full throat feel. It has the reputation of "the older it is, the more fragrant it becomes."
Dark Tea
