Dark Tea (Aged Tea)

Chinese Dark tea or Aged tea is a type of tea that has undergone the complex process of microbial gradual fermentation, from several months to many years, and maturation with time.

This tea known as 黑茶 hēichá commonly translated as Dark tea or Aged tea or post-fermented tea.

The most famous of all dark teas is Pu-erh from Yunnan Province in Southwest China. It stands apart in the Chinese tea classification and is the only type of dark tea ranking in the list of China's top ten most famous teas.

Also, there are Hunan Hei Cha (Hunan Dark Tea), Hubei Lao Qing Cha (Hubei Dark Tea), Sichuan Bian Cha (Sichuan Route Tea), Liu Bao San Cha (Guangxi Dark Tea).

Pu-erh compressed into cakes in the form of round briquettes was first born during the period of the Ming dynasty (1368-1644). The popularity of Pu-erh production reached its peak during the Qing Dynasty (1644-1911), in this time various types of such tea were crafted to be presented to the imperial court.

As a raw material for the production of this species, sun-dried leaves of large-leaf species of tea tree in Yunnan Province are used. Some of the tea trees can be over 1,000 years old.

The originality of Pu-erh tea is determined by various factors. First of all, by the favorable environment of the Yunnan Province and the specific processing technology of the raw leaves. The mountain climate, the abundance of sunlight, perfect temperature conditions and intense humidity contribute to the accumulation of various active substances in the tissues of tea leaves.

Pu-erh undergoes a complex process of double fermentation.

Pu-erh tea is classified into Raw Pu-erh tea or Uncooked Pu-erh and Ripened Pu-erh Tea or Cooked Pu-erh according to the processing technique.

Raw Pu-erh tea or Uncooked Pu-erh or Sheng Cha

All leaves must be processed into Maocha to stop oxidation. Maocha made from the large-leaf variety exists in either loose form or compressed form of different shapes.

Ripened Pu-erh Tea or Cooked Pu-erh or Shu Cha

All leaves must be processed into Maocha to stop oxidation (the same first step as Raw Pu-erh tea). The Maocha leaves are processed in a warm humid environment under controlled conditions and this is the key stage in the creation of this unique tea. The wetting and mixing of the piled leaves ensure the even fermentation of the raw plant material. Microorganisms, which naturally appear in the nutrient medium, produce enzymes which facilitate the course of complex chemical reactions.

This process accompanied by being aged in a warehouse from several months to many years.

Pu-erh is notable for the deep, pure and smooth taste, ability to yield many infusions, as well as the mature flavor as if the tea was made many years ago. The aging has a further mellowing effect and adds complexity to the flavour.

Pu-erh can smell of orchid, lotus, longan, it can be sweet or bitter, astringent or mild and pure, on top of that, it is in a constant change of flavor with time. The true charm of Pu-erh tea can be discovered through a wide spectrum of all these flavors and tastes.

Mature Pu-erh differs not only in grades but also in the degree of aging or its age - depending on the duration of storage. It creates a one of a kind category of teas which can have their own internal essences, look different and have a unique character and taste profile.

Many tea connoisseurs become tea collectors of very old and well-aged Pu-erh teas. Some of the most highly regarded and expensive teas of this type can be over 30 years old.

Like fine wines, Pu-erh improves in taste over the years, and some samples of aged Pu-erh can be as expensive as vintage wines.