Dark Tea (黑茶)
Dark tea, including pu-erh, undergoes microbial fermentation after oxidation, developing earthy, smooth, and complex flavors that improve with age. Sheng (raw) pu-erh ferments slowly over decades, while shou (ripe) pu-erh uses accelerated fermentation. Other dark teas include Liu Bao and Fu Zhuan. Dark tea is often compressed into cakes, bricks, or other shapes for aging and is prized by collectors.
Characteristics of Dark Tea
Processing
Post-fermented with microbial activity, developing complex aged character.
Typical Flavors
Earthy, woody, leather, dates, smooth
Best Brewing
Boiling water (100°C), rinse first, many steeps, Yixing ideal
Caffeine Level
Low to moderate. Fermentation reduces caffeine.
Dark Tea Subcategories
Famous Dark Tea Varieties
Must-Try Dark Tea
Lao Banzhang Sheng Pu-erh (老班章生普洱)
Menghai
The 'King of Pu-erh' from Lao Banzhang village. Known for its powerful, bitter-sweet character...
Liu Bao Hei Cha (六堡茶)
Guangxi
Dark tea from Guangxi province with distinctive betel nut aroma. Ages beautifully and...
Menghai Shou Pu-erh (勐海熟普洱)
Menghai
Ripe pu-erh from the renowned Menghai region, processed using accelerated fermentation. Smooth,...
Yiwu Sheng Pu-erh (易武生普洱)
Yiwu
Raw pu-erh from the historic Yiwu tea region, known for producing elegant, aromatic sheng that...
More Dark Tea to Explore
Dark Tea Growing Regions
How to Brew Dark Tea
Gongfu Style
Use 6-7g per 100ml, boiling water. Rinse twice, then 10-15 second steeps. 10-20 steeps.
Western Style
Use 3g per 200ml, boiling water. Rinse first, steep for 3-4 minutes. 4-5 steeps.
Best Times for Dark Tea
After Meal Digestion
Teas traditionally enjoyed after heavy meals to aid digestion.
Evening Relaxation
Calming teas for winding down without disrupting sleep.
Morning Energy
Teas to start the day with sustained energy and mental clarity.
Special Occasions
Premium teas for celebrations and important moments.
Winter Warming
Robust teas to warm up during cold months.