Dark Tea

Dark tea is a necessity for the ethnic groups living in Tibet, Xinjiang, Inner Mongolia and northwestern regions where tea is more important than food. Dark tea is mainly produced in Yunnan, Sichuan, Hunan, Hubei and Guangxi.
As early as in the Northern Song Dynasty (960-1127), rough green tea leaves were processed to dark tea. Dark tea's process is: fresh leaf plucking → fixation → twisting → pile fermentation → drying. For easier transportation, tea leaves are compressed, such as Fu brick tea, dark brick tea, Kang brick tea, Green black tea, Jinjian tea, Liubao tea, Fangbao tea. Qizi cake tea and Tuocha tea. Traditional black tea, normally dark brown, uses coarse and old tea as raw material and tastes temperate.