Dark tea, one of the six major Chinese teas, is named after the black appearance of finished tea. Black tea is a kind of unique tea in China. Its production has a long history. It is mainly made of pressed tea and sold in the main producing areas of Yunnan, Sichuan, Hubei, Hunan, Shaanxi and Anhui. The black matcha tea used by traditional black tea has high maturity and is the main raw material for pressing tea.
Black tea is mainly for drinking by the ethnic minorities in the border area, so it is also known as side selling tea. Because of its fermentation process is done after fixing, also known as “post-fermentation tea,” and because the fermentation process must have microorganisms involved, it is called “microbial fermentation of tea.” From the perspective of food processing, the fermentation process must have the participation of microorganisms, so only the dark tea can be called the real sense of “fermented tea.” Squeezing all kinds of black tea is indispensable for the brotherly ethnic groups such as Tibetan, Mongolian and Uighur ethnic groups in their daily life . It says that “there should be no food on 3 days and no tea on one day.”
The basic process of dark tea is to kill green, first knead, heap, knead and roast. Dark tea is a coarse old raw material, coupled with the manufacturing process often piled up a long fermentation time, so leaf color is black or dark blue. Dark tea has to go through the autoclaved process and slow drying process, so the dry tea is brown reflected in the quality, soup color is orange yellow or orange red, with pure fragrance and not astringent, bottom of leaves is thick yellow.