Fix · Roll · Ferment · Dry
The family where microbial transformation becomes central.
What it is
Dark tea is a family whose manufacture includes microbial solid-state fermentation or post-fermentation. Regional sequences vary; piling, compression and later storage can all matter, but they are not the same process.
How it is made
- Heat-fix and roll
- Controlled microbial transformation
- Dry or compress
- Store according to the style
Styles to know
- Liu Bao
- Fu brick / Fuzhuan
- Anhua dark tea
- Qingzhuan and Kangzhuan
- Shou Pu-erh
In the cup
Earth, wood, grain, dried fruit and mellow textures are common, but “fermented” never means that uncontrolled mold or unsafe odor should be accepted.
A starting brew
Start with 3–4 g per 250 mL at 95–100°C / 203–212°F for 2–4 minutes. Compressed leaf may need time to open; pour each infusion completely.
Storage
Protect from contamination, uncontrolled humidity and odor. Visible mold, pests or an unsafe smell are reasons to stop and contact the seller.
Questions to ask before buying
- Which regional process?
- Producer, batch and year?
- What storage history is known?
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