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(Also known as post-fermented tea or dark tea)(Hei Cha 黑茶)is a class of tea that has undergone microbial fermentation,from several months to many years.the exposure of the tea leaves to humidity and oxygen during the process also causes is to undergo endo-oxidation(Derived from the tea-leaves enzymes themselves)and microbial catalysed exo-oxidation.the resulting dark color of the tea and its resulting liquor vary according to the level of oxidation achieved and thus,the various kinds of fermented teas produced across China are also commonly referred to as dark tea,not be confused with black tea.the most famous fermented tea is Pu-erh produced in Yunnan Province and the Anhua black tea produced in Anhua county of Hunan Provinc.
Dark Tea(Hei Cha 黑茶) is an unique type of tea made by most fermentation with a more than 400 years history,in China.it is usually called Border-Sale tea(Bian Xiao Cha 边销茶),literally,tea sold on borders as it is commonly compressed into forms of bricks and sold in western minority areas of China.its name comes from the color of dried tea leaves which results from old coarse raw materials and long time stacking fermentation during its production.According to the producing areas and production process,it can be divided into Hunan Hei Cha,Hubei Hei Cha,Sichuan Route Tea,Diangui Hei Cha and etc.for people who like delicate green tea, it is hard to get used to the strong and unique mellow flavor of dark tea.Hei Cha won popularity in Yunnan Sichuan and Guangxi provinces of China.Now dark tea.
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