The main production region of dark tea is China, Taiwan and Japan also produce some dark tea, and the most popular dark tea is Pu Er Tea from Yunnan, China. Being the only type of tea that truely having the step of fermentaion during the process, the factor that influences the flavor and aroma the most is not oxidation, but fermentation and aging; these special processes let dark tea got some particular features, the tea body is thick and warm, the main aroma are woody and herbal style. 

The post-fermentation process of black tea is very different from other types of tea. This is truely fermentation, driven by external bacteria rather than from within the tea leaves.

Because the aging process of dark tea is highly susceptible to external environmental factors, improper humidity control can result in undesirable flavors in aged dark tea. However, undergoing an appropriate tea roasting process can enhance the flavor, making it cleaner and more refined, It can also impart different layers of complexity to dark tea.

Kochill will offer roasted tea based on dark tea in nearly future.

Pu Er Tea

Being the most famous style of dark tea, the best pu er tea come from Yunnan. Pu er tea can be classified into raw Pu er and ripe Pu er based on the processing method. Raw Pu er can be considered as green tea that undergoes post-fermentation. Some are compressed into tea bricks or cakes for shaping and then aged for several years. Ripe Pu er tea, on the other hand, involves an additional step called pilling, pilling of Pu er tea is the main step for the fermwntation. The two different types of Pu er tea, regardless of appearance or flavors, also have different suitable methods for brewing.

Process of Dark Tea

Fixation - Rolling - Post-fermentaion (Pilling) - Drying - (Compression) - Aging