Chinese 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 fen→drying.For easier transportation,tea leaves are compresse,u bricktea,dark brick tea,Kang brick tea,Green black tea,Jinjis, tea,Fangbao tea, Qizi cake tea and Tuocha tea.Traditional black normally dark brown, uses coarse and old tea as raw material and mperate.