First please Not to be confused with Black tea.
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 endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed). The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is pu'er produced in Yunnan province.
Most fermented teas are made in China, Fermented tea originates in China, where it is commonly known as hei cha or dark tea. Hei cha is produced in many areas of China, mostly in the warmer southern provinces. It is commonly pressed into bricks or cakes for ageing.
To maintain business relations with us producing areas and varieties include:
Anhui: Liu an lan cha ( Anhui Lu'an basket tea)
Guangxi: Liu bao cha ( Guangxi Liubao tea, loose dark tea)
Hubei: Qing zhuan cha ( Hubei green brick tea)
Hunan: Fu zhuan cha ( the famous fu zhuan “brick tea”)
Jingyang, Shaanxi: Fu zhuan cha, the famous fu zhuan “brick tea”)
Sichuan: Lu bian cha ( Sichuan border tea)
Tibet: Zang cha (Tibetan tea, often called Tibetan brick tea)
