Dark Teas are fermented teas. The fermentation was caused by the presence of moulds (bacterial fermentation). They are the only teas that improve with age. Teas in this category have undergone this microbial fermentation for a period of time going from several months to many years.
Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving the feel of the tea in the mouth and the aftertaste.
There are two main types of dark teas, both from China: Pu’erh, a tea made in the Province of Yunnan and Anhua, made in the Province of Hunan. However, there are also dark teas that come from Japan and South Korea.
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