Dark

Dark tea, or hei cha, is a type of tea originating from China, characterized by microbial post-processing and maturation. When stored correctly, the tea's flavor and aroma can evolve significantly over time. The most well-known dark tea is Pu'er from Yunnan, which is categorized into sheng (raw) and shu (ripe) varieties. Sheng matures slowly and naturally, whereas shu undergoes an accelerated post-processing method. Young sheng can be fresh, vegetal, and sharp, while maturation introduces soft, woody, earthy and sweet notes. Shu is naturally smoother and fuller-bodied. Other examples of dark tea include Liu Bao, Fu Zhuan, Hei Zhuan, and Qian Liang Cha. Dark tea is suitable for multiple short infusions.