5 Popular Types Of Chinese Dark Tea (2022)

Qianliang tea

Qianliang tea (千两茶) is dark tea, a specialty tea of China’s Hunan. Quality characteristics of Qianliang tea:

• Shape: cylindrical
• Color: blackish auburn
• Soup color: red, yellow
• Aroma: pure
• Taste: heavy and thick, slightly astringent
• Tea leafs: old and tender evenly

Qianliang tea, also known as thousand liang tea, is a classic Anhua tea. A liang is an ancient Chinese weight unit. The name comes from the fact that the net weight of each volume is around thousand liang. Because of the form of the bamboo basket packed into a lattice-like structure, rolls tea is also called. Qianliang tea contains a unique collection of numbers that may be regarded to represent the pinnacle of centuries of black tea processing.

Rolling, pile-fermentation, drying, and other procedures are used in the fundamental process of blacking crude tea. The refining process has a higher degree of technical content, including steaming, installation, Le, step, cool setting, water level, temperature, and humidity control, as well as exceedingly accurate physical and chemical indicators. One of the treatment methods is the use of raw tea leaves in the seven pine kitchen baking, which results in a distinctive high incense.

Xiangjian tea

Xiangjian tea (湘尖茶) is dark tea, a specialty tea of China’s Hunan. Quality characteristics of Xiangjian tea:

• Shape: thick volumes
• Color: black bloom
• Soup color: bright orange
• Aroma: pure, slightly fragrant pine smoke
• Taste: heavy and thick
• Tea leafs: yellowish auburn and evenly

In the past, tianjian, gongjian, and shengjian tea were all names for Xiangjian tea. Tianjian and gongjian took as a tribute under the Qing Dynasty. The “three jian” now refers to Xiangjian 1, Xiangjian 2, and Xiangjian 3. The fundamental distinction is the softness of the raw ingredients. To suppress, Xiangjian 1 and Xiangjian 2 employ one or two grade black clumsily tea, whereas Xiangjian 3 uses three grade black crudely tea. As the baskets filled pressed tea, Xiangjian tea is a Xiangjian 1, 2, 3 broad name.

Tibetan tea

Tibetan tea(藏茶) is dark tea, a specialty tea of China’s Tibet. Quality characteristics of Tibetan tea:
Shape: smooth, tightly
Color: dark brown
Soup color: bright reddish-brown
Aroma: pure
Taste: sweet and mellow
Tea leaves: brownish auburn, less evenly

Tibetan tea is a famous tea since the Tang Dynasty. Tibetan tea is nearly three million ethnic Tibetans in the main living drinks, also known as the Tibetan people’s livelihood of tea since ancient times, acing to different historical periods and local customs, also known as a large tea, horse tea, black tea, dark tea, coarse tea, south roadside tea, brick tea, bar tea, pressed tea and so on.

Tibetan tea is picking at an altitude of 1000 meters above the mountains, the Health and mature tea and red moss, through a special refining process of fully fermented tea. Tibetan tea, black tea is the most typical, her dark brown color, and is fully fermented tea. Tibetan tea takes more than 6 months of fresh tea as raw material. Tibetan tea is the most time-consuming of tea, tea the most complex process, generally through 37 processes, about six months.

Jinggu moonlight white tea

Jinggu moonlight white tea(景谷月光白) is dark tea, a specialty tea of China’s Yunnan. Quality characteristics of Jinggu moonlight white tea:

• Shape: clear branches, shoots more tippy
• Color: white face, black back, clear color
• Soup color: orange yellow and bright
• Aroma: floral aroma
• Taste: sweet and mellow
• Tea leafs: fat, evenly

Jinggu moonlight white tea is newly created tea, its name mainly from the production method. Processing method: A bright moon hung in the sky, on the dew, pick a bud and a leaf, and returned home before dawn, all the shading of the soil surface in the room, covered with woven bamboo strips board seats Hanging the tea spread out a piece, can not overlap. Airing 4-5 days you can store the. Jinggu moonlight white tea is mainly produced in Simao region of Yunnan Province, is a special tea zone spread the tea process, a semi-fermented tea.