Misconceptions about dark tea: do you really understand Anhua dark tea? In fact, drinking dark tea has many benefits.

Anhua dark tea is a specialty product of Anhua County, Yiyang City, Hunan Province, and is a Chinese national geographic indication product. On April 6, 2010, the original State Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for “Anhua Dark Tea.”

Anhua dark tea is a regional public brand, distributed across more than a hundred factories in 32 towns within the administrative region of the city, with hundreds of brands. Therefore, when purchasing or discussing Anhua dark tea, we should discuss each specific tea because each has its own unique qualities. A dark tea from one manufacturer or brand does not completely represent Anhua dark tea as a whole.

Anhua dark tea is one of the six basic types of tea and belongs to the category of post-fermented teas. Its main products include Fu brick, Hei brick, Hua brick, Qing brick, Xiangjian, and others. In ancient times, some of it was sold internally in Shanxi, Shaanxi, Gansu, Shuoyuan, Ningxia, Xinjiang, Tibet, and Mongolia, while other parts were processed into bricks and sold internally in northwest China and externally to the Soviet Union, specifically referred to as “brick tea.”

Anhua dark tea is considered the ancestor of Chinese dark teas. It was recorded in historical documents from the Tang Dynasty (856 AD) as “Qujiang Bopian” and was once listed as a tribute to the imperial court. In the third year of Ming Jiajing (1524 AD), Anhua dark tea was officially created. By the end of the 16th century, Anhua dark tea had taken the leading position in China, and during the Wanli period, it was designated as an official tea and was extensively exported to the northwest.

Misconceptions about Dark Tea

Dark tea is a mature post-fermented tea (commonly known as coarse tea), containing higher levels of nutrients than Green Tea or Black Tea. Due to the low level of knowledge about dark tea, although it has a long history, most people's understanding of dark tea is largely based on their knowledge of green tea and black tea. However, different types of tea should not be judged by the same standards.

Misconception One: Drinking dark tea affects sleep

The stimulating effect of tea is well-known. This is because ordinary tea contains high levels of Caffeine, which can affect sleep. However, in Fu tea, the caffeine content decreases over the long fermentation process, while Theanine, which has a calming effect and protects brain nerve cells, is preserved. Therefore, drinking Fu tea does not affect sleep but can improve sleep quality. Long-term consumption may even prevent insomnia and nervous exhaustion.

Misconception Two: Leftover dark tea cannot be consumed the next day

Some believe that leftover tea from the previous day contains “toxic gases,” which is because the tea has gone bad. However, Fu tea contains antioxidants such as polyphenols, which limit the oxidation of the tea, giving it a natural preservative effect. Moreover, after brewing, the essence of the tea continues to ferment in the tea broth. Therefore, leftover Fu tea can not only be consumed but also has a more transparent red color and a purer, sweeter taste. (Note: leftover tea must be stored properly and not spoiled before consumption.)

Misconception Three: Tea is best consumed steeped

British scientists have found that tea brewed in a pot is healthier. Compared to simply steeping tea in boiling water, boiling tea releases more cancer-fighting chemicals. Researchers at the Rowett Research Institute in Aberdeenshire discovered that tea boiled for five minutes in a pot reaches its highest concentration of antioxidants. These antioxidants absorb harmful free radicals linked to cancer and heart disease. According to research published in the journal European Journal of Cancer Prevention, drinking two cups of tea daily can reduce the risk of developing skin cancer by 65 percent. The Black Tea Hall discovered that a review of the benefits of tea consumption, conducted last year by public health nutritionists at King's College London, concluded that drinking three to four cups of tea daily reduces the risk of heart disease. This study also suggested that drinking tea strengthens bones and prevents tooth decay. During the same period, researchers at Harvard Medical School summarized that drinking tea can reduce the risk of four major health problems: stroke, heart failure, cancer, and diabetes.

Misconception Four: Coarse tea is not nutritious

Tea leaves are harvested twice a year. Those picked around the Qingming Festival are called fine tea, while those picked during summer and autumn are called coarse tea. Only “coarse tea” contains abundant trace elements, vitamins, and polysaccharides. This is similar to eating unripe apples (green) versus fully ripe apples, where the components have undergone a transformation from quantitative to qualitative changes.

When using tea therapy to treat specific diseases, emphasis is placed on using “coarse tea.” There is now substantial biochemical evidence to support that “coarse tea” contains more content than fine tea. It is important to clarify that “coarse tea” does not refer to inferior tea but rather to mature tea leaves, sometimes referred to as old tea. Dark tea is a typical example of mature tea, which contains the richest substances among all types of tea.

Misconception Five: Drinking dark tea is old-fashioned

To break through people's traditional thinking about tea, many companies are continuously developing new dark tea products. These products have been redesigned in terms of packaging design and usability, deviating from the traditional style of the tea industry. The product packaging is simple, bright, and fashionable. The Black Tea Hall has found that the sales model for dark tea is no longer limited to traditional tea markets and teahouses but instead focuses on increased online promotion and deepening the market through online stores and television shopping channels.

Misconception Six: Drinking dark tea harms the stomach and causes tea drunkenness

Drinking raw tea or semi-processed tea can irritate the stomach, whereas drinking dark tea can soothe the stomach. The substance that irritates the stomach in tea is primarily theobromine, which is present in high concentrations in fresh tea leaves. Therefore, drinking fresh tea requires caution, especially on an empty stomach, which can lead to symptoms such as dizziness and a feeling of being drunk. Dark tea is a fully fermented tea, and the stimulants are transformed through a long fermentation process and combined with numerous digestive-friendly microorganisms, making it non-irritating to the gastrointestinal tract. This is similar to eating freshly picked hot peppers compared to the famous fermented pepper sauce from Pixian County in Sichuan, known as “Pixian Douban,” which is purely fragrant and not spicy. The same principle applies to drinking liquor; freshly distilled liquor is intensely spicy, but after aging and fermentation, the liquor becomes smoother, and aged liquor is the best choice.

Dark tea contains a large number of digestive-assisting microorganisms that promote gastrointestinal function and break down fatty foods, thus harmonizing the digestive system.

Misconception Seven: Dark tea is best consumed plain

Dark tea can accommodate various flavors according to individual preferences, including milk, sugar, salt, butter, sesame, peanuts, and more. Some people abroad like to add spices, coffee, cocoa, chocolate, honey, fruit, and other ingredients. If you try adding these ingredients to other types of tea and compare them to dark tea, you will quickly understand the unique taste and broad appeal of dark tea.

Misconception Eight: Pregnant women cannot drink dark tea

Supplementing minerals and vitamins during pregnancy is necessary. When preparing dark tea, it can be made lighter. During pregnancy,