Dark Tea (Chinse Black Tea)
Dark Tea (Chinese black tea) is believed to have originated in the early 16th century. The tea appeared dark brown after brewing, hence people named it dark tea. Dark tea is typically aged for several months or years. Yunnan produces the most renowned dark tea in the world while Hunan realizes the largest production volume. Dark tea can be classified by shape, including tea pillar, dome-shaped tea, tea paste, tea cake, loose tea, and tea brick.
Dark tea leaves appear the darkest among the six major types of tea while the vast majority is dark brown. After brewing, the tea appears brownish red or brownish yellow. Dark tea generally tastes mellow, smooth, and full-bodied.
Certain dark teas can be further classified into either brown or green. Technically speaking, green ones are non-fermented or slightly fermented while it is heavily fermented for brown ones. A brewed green dark tea is generally darker than a brown one. Green tea has a fresher and more floral aroma while brown tea exhibits a stronger fruity flavour with woody and aging scent.