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Dark Tea is made through the processes of Fixation, Rolling, Initial Sunning, Re-frying, Re-kneading, Piling and Sunning. Dark Tea is generally older raw materials, coupled with the production process is often piled up Fermentation time is longer, so the leaf color was oil black or dark brown. Tea Liquor Color is almost dark red, and Brewed Tea Leaves are even and bright.

Making of Dark Tea

The basic process of Dark Tea is Fixation, Rolling, Piling, Drying, etc., of which Piling is the key process of Dark Tea quality formation. The initial production process of different Dark Tea is as follows:

Hunan Dark Tea: Fixation → Rolling → Piling → Drying.

Hubei old green tea: Fixation → initial kneading → re-frying → re-frying → Piling → Drying.

South Sichuan Border Tea: Fixation → Piling → Steaming → Rolling → Stem picking, Sieving → Sun tea (Drying).

Guangxi Liubao Tea: Fixation→Twisting→Piling→Returning→Drying.

Yunnan Puerh Tea: Fixation → Rolling → Sunning (raw tea) → Piling → Drying → Sieving.

The pressing of Dark Tea includes the processes of raw material sieving, Blending, pressing and shaping, Drying and so on.

Fixation

Fresh Leaves need to be moderately spread after Fixation, because the raw materials of Dark Tea are relatively coarse and old, in order to avoid Dark Tea insufficient water to kill unevenly through, generally in addition to the rainwater leaves, dew leaves and young shoots and leaves, should be sprinkled with water at a ratio of 10:1 (i.e., 10 kg of fresh leaves and 1 kg of water). Sprinkle water to be uniform, so that the Dark Tea Fixation can kill even kill through.

Hand Fixation

Choose a large caliber pot (caliber 80 ~ 90 cm), frying pan diagonally embedded in the stove was about 30 degrees of inclined surface, stove height 70 ~ 100 cm. Prepared grass handle and Yutong tree branches made of three forks fried tea fork, three forks each 16 to 24 centimeters long, handle length of about 50 centimeters. General use of high-temperature frying, pot temperature 280 ~ 320 ℃, the amount of leaves per pot cast 4 ~ 5 kg. Fresh Leaves in the pot, immediately with both hands uniformly turn and stir-fry, to the hot hands when switching to tea frying fork shaking copy, known as the “bright fork”. When there is water vapor, the right hand to hold the fork, the left hand to hold the grass handle, will be fried leaves to roll and stir-fried, known as the “Wo fork”. Bright fork and Wo fork alternately, lasted about 2 minutes. To be soft and sticky Dark Tea Leaves, color to dark green, no luster, grass gas elimination, Fixation revealed, folding thick stalks are not easy to break, and uniform, that is, for the appropriate degree of greening.

Mechanical Fixation

When the pot temperature reaches the requirements of Fixation, that is, put into the Fresh Leaves 8 ~ 10 kg, according to the old and young Fresh Leaves, the amount of moisture content, adjusting the pot temperature for frying or shaking frying, to be killed to the right degree of Fresh Leaves can be out of the machine.

Rolling

Rolling can be divided into initial kneading and re-kneading, the initial kneading before Piling. Dark Tea raw materials are coarse and old, and the principle of light pressure, short time and slow Rolling should be mastered. The speed of Rolling machine in the initial kneading is about 40 rpm, and the kneading time is about 15 minutes. When the young leaves of Dark Tea become strips, the old and coarse leaves can be folded. Re-kneading is a moderate Piling of Dark Tea billet De-blocking, on the machine re-kneading, the pressure is slightly smaller than the initial kneading, the time is generally 6 to 8 minutes. De-blocking off the machine, timely Drying.

Piling

Piling is the unique process of Dark Tea, and it is also the key process to form the quality of Heimao Tea. Piling is the process of piling the Rolling leaves for 12~24 hours, under the joint action of heat and humidity and microorganisms, the contents will undergo a series of oxidation and decomposition of heat and humidity to form the unique quality of Heimao Tea. Piling should be carried out under the condition of room temperature above 25℃, relative humidity maintained at about 85%, the pile height is generally 70~100cm, and the moisture content of tea blanks is maintained at about 65%. The standard of Piling moderation: when the tea billets are piled up for about 24 hours, the leaf temperature reaches about 45℃, water droplets appear on the surface of the tea pile, the leaf color is yellowish-brown, and there is a pungent lees gas or sour and spicy gas, that is, it is moderation.

Drying

Drying is the last process in the initial production of Dark Tea. Through Roasting, Dark Tea’s unique qualities are formed, i.e. oil black color and pine smoke flavor. Drying method adopts pine wood fire Roasting, not to avoid the smoke flavor, layered cumulative wet blanks and a long time of drying, different from other tea types.

Drying of Dark Tea is carried out on the seven-star stove. In the stove at the mouth of the ground burning pine firewood, pine firewood to take the horizontal frame way, and keep the fire uniform, through the wind so that the fire temperature uniformly penetrate into the seven star hole, to the fire temperature evenly spread to the stove surface baking curtain. When the temperature on the baking curtain reached 70 ℃ or more, began to spread the first layer of tea billets, the thickness of about 2 ~ 3 cm, to be the first layer of tea billets baked to six or seven percent dry, and then sprinkle the second layer, sprinkle the thickness of the leaf a little thinner, so that a layer by layer added to the 5 ~ 7 layers, the total thickness does not exceed the height of the baking frame. To be the top of the tea billet up to seventy-eight percent dry, that is, annealing and baking. Turn over the baking with a special iron fork, will have dried the bottom layer turned to the top, will not yet dry the top layer turned to the bottom. Continue to raise the fire Roasting, to be drying to the upper and lower layers of Tea Leaves tea stems and stalks easy to break, the leaves can be twisted into the end of the tea, tea water content of 8% to 10% when the next baking, that is, the line under the baking.

Natural drying method for the traditional drying process, black brick is still using this traditional process, Tea Leaves stepped pressed into a bag after pressing molding, placed in a cool ventilated place, 10-15 days. Thousand Liang Tea Hundred Liang Tea, etc. is used in the drying process of 49 days of sunlight and night dew, so that the moisture dries slowly.

The Health Benefits of Dark Tea

1. Reduce fat and lose weight: Dark Tea can prevent fat accumulation, the most suitable for reducing abdominal fat, freshly brewed strong tea weight loss effect is better. If you want to achieve weight loss, you should maintain a certain amount of tea every day, and adhere to it for a long time.
2. Anti-fatigue: The caffeine in Dark Tea can increase the secretion of gastric juice, which improves appetite and helps digestion. The caffeine, vitamins, amino acids and phospholipids in Dark Tea can help human digestion and regulate fat metabolism, which has a strong effect on eliminating grease. Meat-loving ethnic minority areas are especially fond of Dark Tea.
3. Prevention of cardiovascular disease: Dark Tea has a good degradation of fat, anticoagulation, promote fibrinogen dissolution, inhibit the role of platelet aggregation, but also relax the blood vessel wall, increase the effective diameter of the blood vessel, thereby inhibiting the aorta and coronary artery wall atherosclerotic plaque formation, to achieve the lowering of blood pressure, soften blood vessels, prevention and treatment of cardiovascular disease.
4. Anti-aging and longevity: Dark Tea is rich in antioxidant substances. Dark Tea catechins, theaflavins, theanine and tea polysaccharides, flavonoids, etc. have the function of scavenging free radicals, and thus have the function of antioxidant, delaying cellular aging, and regular consumption can slow down the aging process and prolong life.

Suitable dosage: Dark Tea has a heavy taste, and it is appropriate for the average person to have 10 grams a day or less, and those who are losing weight can have slightly more.

Suitable Season: All seasons, especially for winter.

Suitable for: obese, high blood pressure, high blood fat, high cholesterol patients.

Precautions for Drinking Dark Tea

Drinking contraindications: malnutrition, peptic ulcer, pregnancy and childbirth, anemia should not drink.

Dark Tea Brewing Methods

1. Selection of tea set: Dark Tea tea set selection is not too elaborate, the general purple sand pot or purple sand cup can be, can also be used as a cup or cup brewing. Ruyi cup is a special cup of Dark Tea, it can realize the separation of tea and water, better bubble out of Dark Tea. Dark Tea can also be boiled in Teapot. Dark Tea Liquor Color is very beautiful when it is brewed and filtered and poured into a glass cup.
2. The control of water temperature: the production of Dark Tea Leaves is relatively old, and after a long time of Fermentation, there are Dark Tea made in the form of tea bricks, so you want to brew the nutrients in the Dark Tea, the requirements of the water temperature is high, generally to control the temperature at 100 ℃. Brick tea should be continuously boiled on the fire to drink in order to taste the flavor.
3. Brewing essentials: about 15 grams of Dark Tea Leaves into the cup, loose tea directly into the brick tea, cake tea because it is Compressing Tea, to be broken into pieces of Tea Leaves and then into the Teacup. Brew with boiling water at a ratio of 1:40 tea to water. Do not stir the Tea Leaves when brewing Dark Tea, as this will make the tea cloudy. Dark Tea is extremely Brew Endurance and boiling water can be added at any time. As Dark Tea Liquor has a heavier flavor, some people are not too adaptable, you can add milk, honey, sugar, brown sugar, etc. in Tea Liquor, according to personal preference modulation to drink.