Dark Tea  Handed Down 1902

Specifications

THE BIRTHPLACE OF DARK TEA 
CHINATEA Brand COFCO Tea Hunan Anhua Dark Tea 
Golden flowers (Eutotium Cristatum) 
brick Dark Tea 


Hua Brick Dark Tea

“China tea” brand Hua Juan Tea is produced in top Anhua raw materials by Hunan Anhua Tea factory which is a traditional product of Hunan. The tea cylinder is packaged with palm and bamboo-woven baskets, all the process are completed by hand. The longer it is stored. The better its quality will be. And the taste also becomes better.


China Tea (Hunan) Anhua first Tea Factory was founded in 1902, it is the largest tea factory located in the historic center of dark tea processing center. Anhua tea production history can be dated back to the 1854 when Qing Dynasty researched the black tea processing technology. China Tea (Hunan) Anhua first Tea Factory was the birthplace of Hunan dark tea and black tea, and the black obtain the optimal medallion at Panama World Fair in 1915. In 1916 Anhua first Tea Factory became the earliest educational base of tea technology. China Tea (Hunan) Anhua first Tea Factory was identified as A Well-Known Trademark in China.

 

Golden Melon Pu-erh

Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes it to undergo endo-oxidation (derived from the tea-leaves enzymes themselves) and microbial catalysed, exo-oxidation. The resulting dark colour of the tea and its resulting liquor vary according to the level of oxidation achieved and thus, the various kinds of fermented teas produced across China are also commonly referred to as dark tea, not be confused with black tea. The most famous fermented tea is Pu-erh produced in Yunnan province.

The fermentation of tea leaves alters their essential chemistry affecting the organoleptic qualities of the resultant infused liquor. Fermentation affects the smell of the tea, and typically mellows its taste, turning previously astringent or bitter teas into products that are thick and unctuous, with pleasant a mouthfeel and aftertaste. The activities of the microbes involved may also produce metabolites with beneficial health properties.

The fermentation process is predominantly carried out by various molds, with Aspergillus niger implicated as the main microbial organism.This species identification has recently been challenged by comprehensive PCR-DGGE analysis, with researchers now renaming the species most commonly involved Aspergillus luchuensis, which does not produce toxins.

Though most fermented teas are made in China, several varieties of fermented tea are also produced in Japan.In Shan state of Myanmar tea is fermented and eaten. This pickled tea is called Lahpet or Leppet tea. Similar pickled teas are also eaten in northern Thailand and southern Yunnan.

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