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A brief introduction of Dark tea

Dark Tea is a kind of tea made by bacteria fermentation, originally appeared in the Western Han Dynasty, originated from Changsha Mawangdui Han tomb unearthed "a trunk tea"-Qujiang Royal Flakes, has 2,300 years of history, is the origin of Anhua Dark Tea.  later appeared in the Tang Dynasty in 1034, has been nearly thousands of years of history. Because Dark Tea raw materials are relatively coarse old, manufacturing process often to accumulate fermentation for a long time, so most of the leaves appear dark brown, so people are called Dark Tea, one of the six major tea, is the whole fermented tea. The main production areas are Sichuan, Yunnan, Hubei, Hunan and other places. Dark Tea used raw materials are thicker old, is the main raw material to suppress tight pressure tea. The process of making tea generally includes fixing, twisting, stacking and drying four processes. Dark Tea by geographical distribution, mainly classified as Hunan Dark Tea, Yaan Tibetan tea (Dark Tea originator), Yunnan Dark Tea (Puer tea), Shaanxi black tea and Hubei Dark Tea.

Dark Tea originated in Sichuan province, which dates back to the early days of the tea and horse trade in the Tang and Song dynasties. Tea-horse trade starts with green tea. At that time, tea and horse Trade distribution Center for Sichuan Yaan and Shaanxi Hanzhong, from the Yaan departure of the horse to Tibet at least 2-3 months away, at that time because there is no sun shading tools, rainy days tea is often wet, sunny when the tea is dried, the dry, wet and interactive process of the tea in the role of microorganisms caused by fermentation, Produced the quality is completely different from the tea at the time of shipment, so "black tea is on horseback formed on" The argument that there is a reason. For a long time, people in the initial or refining process to add a heap of process, and then produced black tea. Black tea in China's Yunnan, Hunan, Guangxi, Sichuan, Hubei and other places have processing production. Black tea products generally can be long-term preservation, and the more the more fragrant quality.