Dark tea in China: a type of post-fermentation tea only made in China

Shi Zhaopeng

doi:10.20425/ijts.v8i2.4700

Shi Zhaopeng National Research Centre of Engineering and Technology for Utilization of Botanical Functional Ingredients, HNAUFurongDistrict Changsha, China

DOI: https://doi.org/10.20425/ijts.v8i2.4700

Keywords: Moisten heaping; Fu Zhuan dark tea; Qingzhuan dark tea; Kangzhuan dark tea; Liubao dark tea; Pu'er tea

Abstract

This paper gives an overview of the development history of Chinese dark tea, its types, production, processing and marketing. Particularly, it deals with the classifications, quality and processing characteristics in its habitats such as Human province, Hubei province, Sichuan province, Yunnan and Guangxi province to bring a more profound understanding of Chinese dark tea.