Fermented Tea

Fermented tea undergoes microbial fermentation to develop rich, malty, and earthy flavors. Traditionally used in China for Hei Cha (Dark Teas) like Liu Bao and Liu An, it’s produced in regions like Sichuan and Hunan Provinces. Post-fermented tea, a technique applied after drying, is most famously used in Puerh production. This method has become the primary process for creating popular fermented teas.

Fermented tea matures for several months, with tea leaves exposed to oxygen and beneficial microbes that transform their appearance and taste. This process mellows the flavor, reducing bitterness and astringency while producing a fuller, rounder profile. It offers a thicker, more complex mouthfeel than green, white, or black teas.

The differences in dark tea begin with the region of production. Puerh, from Yunnan Province, remains the most well-known, often aged for years. Hunan, Hebei, and even Japan (kurocha) and Korea (byeongcha) also contribute to the variety of fermented teas available.

Fermented tea, also called dark tea, enjoys widespread popularity across China due to its believed health benefits. Legend credits its discovery to Silk Road traders who discarded rain-soaked tea, only for locals to uncover the delicious, beneficial beverage.