Dark tea is a type of post-fermented tea, distinguished by its unique production process, with pile fermentation being its core technique. Through prolonged natural fermentation, dark tea develops a rich aroma and a mellow flavor. The primary steps of dark tea production are as follows:
 
Plucking
Dark tea uses mature tea leaves as its raw material, typically comprising one bud with three leaves or larger, coarser leaves. These leaves are rich in internal substances, providing a robust foundation for subsequent fermentation.
 
Fixation (Kill-Green)
The freshly picked leaves are subjected to high-temperature processing to deactivate enzymes, preventing excessive oxidation. This step also eliminates grassy odors and locks in the tea’s color and internal quality. Fixation is commonly performed through pan-frying or steam processing.
 
Rolling
The fixed tea leaves are rolled to shape, breaking the cell walls and releasing tea juices. This enhances the uniformity of fermentation and increases the aroma concentration of the final tea product.
 
Pile Fermentation
Pile fermentation is the core process in dark tea production. The rolled leaves are piled up under controlled temperature and humidity to undergo natural fermentation. During this stage, the polyphenols in the tea leaves transform, giving rise to the distinctive aged aroma and reddish-brown liquor color of dark tea. The fermentation period typically ranges from 10 to 60 days, depending on the tea type and production technique.
 
Drying
After fermentation, the tea leaves are spread out for drying, usually through sun-drying or baking. This reduces moisture content, making the tea suitable for storage, while also solidifying its aroma and flavor.
 
Pressing and Shaping
Some dark teas, such as ripe Pu’er tea and Hunan dark tea, are pressed into shapes like cakes, bricks, or tuos. This compression facilitates long-term storage and further aging, enhancing the tea's quality over time.
 
Storage
Pu'er Dark Tea is also as known as Ripe Pu'er. The Ripe Pu'er harvested from ancient tea trees is suitable for long-term storage, with an optimal storage temperature of 25°C and humidity of 40%. Ripe tea cakes made from ancient tea trees, aged for decades or even a century, hold significant value.
 
Aroma
Pu’er Ancient Tree Dark Tea is characterized by a deep and rich aroma, predominantly aged notes complemented by woody, glutinous rice, or fungal fragrances. With prolonged storage, the aroma becomes even more mellow and complex, offering unique depth.
 
Flavor
The flavor of Pu’er Ancient Tree Dark Tea is renowned for its smoothness and richness. The tea soup is soft and gentle on the palate, with a hint of sweetness and a pronounced, lingering aftertaste. Premium dark tea produces a liquor that is bright and rich red, with a flavor profile that is robust yet not astringent. Aged dark teas often exude a warm medicinal aroma, making them an ideal choice for cold seasons to warm the body and soul. Some aged cakes of ancient tree dark tea, stored for decades, are highly prized in the market, offering exceptional value for both collection and enjoyment.
 
Brewing Method
5G Tea Cake Can Brew a Total of 2000ml/67.5 fl oz of Tea (Adjustable to Personal Taste)
 
150ml/5 fl oz at 100°C (212°F): First & second brews for 12 seconds, then increase by 8 seconds per brew, for a total of 13 brews.
250ml/8.5 fl oz at 100°C (212°F): First & second brews for 20 seconds, then increase by 10 seconds per brew, for a total of 8 brews.
500ml/17 fl oz at 100°C (212°F): First brew 3 minutes, second brew 10 minutes, third brew 25 minutes, fourth brew 60 minutes.
2000ml/67.5 fl oz at 100°C (212°F): Add the tea cake after the water reaches a boil, simmer for 18 minutes.
 
Pu'er ancient tree tea has a long growth cycle, making it rich in complex compounds. The leaves are thick and robust, allowing them to release their abundant inner substances such as sugars, pectins, glycosides, and aromatic compounds when brewed at high temperatures. Simmering enhances the infusion, producing a silky, thick, rich, and aromatic tea with a full-bodied mouthfeel—truly an indulgent experience.