Dark Tea

• Origin and Characteristics:

    Chinese dark tea originated from ancient tea trees and is a type of tea that undergoes natural fermentation and subsequent artificial fermentation. It typically grows in moist environments such as the Yunnan-Guizhou Plateau and humid forested areas.

    Dark tea leaves are larger in size and have a deep color, sometimes with reddish-brown or dark brown hues. Compared to other teas, the production process of black tea is more complex, involving steps such as plucking, fixation, rolling, fermentation, and drying. The fermentation process plays a key role in the development of the unique aroma and flavor of dark tea.

• Common Varieties of Black Tea:

1. Shaanxi Dark Tea: Produced in Shaanxi Province, it is appreciated for its mellow taste and reddish-brown tea liquor.
2. Liubao Tea: Liubao Tea is a type of black tea produced in Guangxi Province. It is known for its rich aroma and unique flavor. Liubao Tea has six main production areas: Liubao, Tianxin, Xishan, Wuye, Dongshan, and Zhaibei.
3. Pu-erh Ripe Tea: Pu-erh Tea is one of the most famous types of black tea in China, produced in Yunnan Province. Ripe Pu-erh tea is processed through artificial pile fermentation, resulting in a unique aged aroma and a mellow taste.
4. Anhui Black Tea: Produced in Anhui Province, Anhui black tea features a deep color and a rich, aged aroma. It holds an important position in the Chinese tea market.
5. Qingzhuan Tea: Qingzhuan Tea is a type of black tea produced in Hubei Province, known for its unique pressed shape and distinctive flavor.
6. Fuzhuan Tea: Fuzhuan Tea is a type of black tea produced in Hunan Province, cherished for its special fragrance and unique taste.
7. Biancha (Tibetan Tea): Biancha, also known as Tibetan Tea, is a type of black tea produced in Sichuan Province. It has a long history and a wide consumer base in the Sichuan region.

• Benefits of Black Tea:

1. Weight Management: The presence of tea polyphenols and catechins in black tea can help inhibit fat absorption and accelerate fat metabolism, aiding in weight loss and regulating blood lipid levels.
2. Digestive Health: Black tea can stimulate the secretion of digestive fluids, alleviate gastrointestinal discomfort, improve appetite, and promote digestion.
   Diuretic and Detoxifying Effects: Black tea has diuretic properties that can help eliminate waste products and toxins from the body.
3. Antioxidant Properties: The tea polyphenols present in black tea have antioxidant effects, assisting in neutralizing free radicals and slowing down the aging process.

• Brewing Method:

Tea Ware: Purple clay teapot or gaiwan (lidded bowl).

Water Temperature: Around 100 degrees Celsius (212 degrees Fahrenheit).

Tea-to-Water Ratio: Approximately 8g of tea with 120ml of water, suitable for 10-15 infusions.

Brewing Time: Consume the tea soup within 20 seconds for the first infusion, gradually increasing the brewing time for subsequent infusions. It is recommended to rinse the tea leaves before brewing.

Storage: Store black tea in a well-ventilated, dry, and odor-free environment. It is best to use containers with good air permeability and store the tea at room temperature. With time, black tea develops a richer aroma.
    Please note that the provided brewing method is a general guideline, and individual preferences may vary.