top of page

Dark Tea

dark_active.png

The earliest Dark (post-fermented) Tea appeared in Han Dynasty with 2,000 years in history in Hunan province. Post-fermented means tea's processing includes both fermentation and then prolonged storage, or 'aging'. The longer a dark tea is aged; the better the taste will be. It can also taste earthy because of the aging process. Currently, dark tea is produced mainly at a city called Pu-erh in the Yunnan district in the southwestern part of China.

ferment_post.png

Dark tea processing involves the application of heat and moisture, as well as the inoculation of the tealeaves with beneficial bacteria. It takes about a year for harvested tealeaves to become 'ripened' or 'finished' pu-erh. Some 'ripened' pu-erhs are also aged for a flavor more similar to traditionally produced pu-erh.

Caffeine compared with coffee

coffee-icon-black-tea.png

Possible Health Benefits

  • Help digestion

  • Lower cholesterol

  • Prevention of cardiovascular disease

  • Improve carbohydrate metabolism

  • lower blood sugar

  • Reduce tobacco and alcohol poisoning

    bottom of page