Chinese dark tea, also known as hei cha (黑茶), is a category of tea that has undergone post-fermentation, resulting in its unique rich flavor and deep color. This type of tea has a long history, dating back to ancient times when it was used as a form of currency along the Silk Road.
There are several varieties of Chinese dark tea, with Pu-erh being the most well-known internationally. Pu-erh tea comes from the Yunnan province and can be either raw (Sheng) or ripe (Shou). Raw Pu-erh is aged naturally over time, while ripe Pu-erh undergoes a controlled fermentation process to speed up the aging. Another popular dark tea is Liu Bao, which originates from Guangxi and is often pressed into cakes for easy transportation and storage.
The production process of dark tea involves several stages, including sun drying, piling fermentation, and sometimes steaming or baking to stop fermentation. These steps contribute to the tea's distinctive earthy aroma and robust taste.
To truly appreciate the depth of flavors in Chinese dark tea, one must engage in a proper tasting ritual. Start by warming the teapot and cups with hot water to enhance the aroma. Use boiling water to steep the tea, typically for about 30 seconds to a minute for the initial brew. Subsequent infusions can be longer as the leaves open up. Savor the tea slowly, noting its complexity and how it evolves with each pour.
Chinese dark tea is not just a beverage; it is a cultural experience that reflects centuries of tradition and craftsmanship. Its rich history, diverse varieties, intricate production methods, and sophisticated tasting practices make it a fascinating subject for tea enthusiasts around the world.