Dark tea, a type of post-fermented tea, undergoes microbial fermentation during processing, resulting in its distinctive dark color and complex flavors. In China, notable dark teas include:
Anhua Dark Tea (安化黑茶) from Hunan, known for its earthy aroma and smooth taste;
Liubao Tea (六堡茶) from Guangxi, often aged in bamboo baskets for a unique scent;
Sichuan Tibetan Tea (四川藏茶) , a staple for ethnic minorities in the Tibetan Plateau;
Liu’an Guapian (六安瓜片) from Anhui, with melon seed-shaped leaves and a mellow profile;
Hubei Dark Brick Tea (湖北青砖茶) and Yunnan Tuocha (云南沱茶) , both valued for their compressed forms and aging potential.
Dark tea flavors vary widely, featuring earthy, woody notes, subtle sweetness like dried fruits, and sometimes a hint of smokiness. Compressed varieties tend to be mellow, while aged ones may develop nuances of leather or mushroom.
Although Pu’er tea (普洱茶) falls under the dark tea category, it is typically categorized separately due to its unique production methods, aging potential, and cultural significance. Raw and ripe Pu’er teas each have distinct profiles, making them stand out distinctly from other dark teas.
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Dark Tea
Sanhe Liubao Tea Seria 0818
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