Dark tea is a kind of post-fermented tea. The processing techniques include fixation, rolling, pile-fermentation and drying. The process of pile- fermentation is crucial to the quality of dark tea and contributes greatly to its distinctive characteristics. Dark tea is mainly made in China. Generally, the fresh leaves used to make dark tea are more mature than those for making green tea or black tea. Due to the process of pile-fermentation, tea leaves turn dark and black, hence its Chinese name "Hei cha", literally "black tea". According to the production region and making techniques, dark tea is traditionally subdivided into Hunan dark tea, Hubei dark tea, Sichuan dark tea, Guangxi dark tea and Yunnan ripened Pu'er tea. While according to Classification of Tea Types (ISO 20715:2023), dark tea is divided into ripened Pu'er tea and other dark teas. Dark tea can be stored for a long time due to its special processing techniques. Just like white tea, the flavor of dark tea mellows with time if stored well.
Dark tea is a kind of post-fermented tea. The processing techniques include fixation, rolling, pile-fermentation and drying. The process of pile- fermentation is crucial to the quality of dark tea and contributes greatly to its distinctive characteristics. Dark tea is mainly made in China. Generally, the fresh leaves used to make dark tea are more mature than those for making green tea or black tea. Due to the process of pile-fermentation, tea leaves turn dark and black, hence its Chinese name "Hei cha", literally "black tea". According to the production region and making techniques, dark tea is traditionally subdivided into Hunan dark tea, Hubei dark tea, Sichuan dark tea, Guangxi dark tea and Yunnan ripened Pu'er tea. While according to Classification of Tea Types (ISO 20715:2023), dark tea is divided into ripened Pu'er tea and other dark teas. Dark tea can be stored for a long time due to its special processing techniques. Just like white tea, the flavor of dark tea mellows with time if stored well.