Abstract: The emergence and development of ancient dark Tea not only demonstrates the profound heritage of Chinese Tea culture but also showcases the wisdom and diligence of tea farmers. It is precisely these tea farmers' inherited skills and relentless efforts that have allowed this unique type of tea to be passed down to the present day and continue to flourish with new vitality in modern society. This article analyzes the historical origins, production processes, characteristics and identification, values and benefits, regional specialties, consumption and market, issues and challenges, as well as the development and prospects of Chinese dark tea, thus elucidating its thousand-year legacy and future prospects. My level is limited, and errors are inevitable; please bear with me (one person's view; April 2024).

Keywords: China; tea culture; dark tea; history; prospects

I. Historical Origins of Chinese Dark Tea

1.1 Emergence and Development of Ancient Dark Tea

The emergence and development of ancient dark tea can be traced back thousands of years into the long river of Chinese tea culture history. According to historical records, as early as the Tang Dynasty, dark tea had already made an initial appearance in regions such as Hunan and Sichuan, becoming an important category for daily consumption by the local populace. At that time, although the production techniques of dark tea were relatively simple, they already exhibited unique fermentation and post-maturing characteristics, laying a solid foundation for the subsequent development of dark tea.

In the Song Dynasty, the production techniques of dark tea were further refined and improved. During this period, tea farmers began to focus on the timing of tea leaf picking and production environment, through meticulous preliminary processing, significantly improving the quality of dark tea. Simultaneously, the status of dark tea within tea culture gradually Rose, becoming an essential beverage for scholars to enjoy while discussing philosophy.

In the Ming and Qing dynasties, the scale of dark tea production expanded further, and the production areas gradually extended to multiple regions across the country. During this era, the production techniques of dark tea became more mature, with better control over the fermentation and post-maturing processes, ensuring a more stable quality. Additionally, the sales volume of dark tea in the market increased year after year, making it one of the important categories in the tea market at that time.

The emergence and development of ancient dark tea not only demonstrate the profound heritage of Chinese tea culture but also showcase the wisdom and diligence of tea farmers. Precisely because of the exquisite skills and relentless efforts passed down from generation to generation by these tea farmers, dark tea has been preserved until today and continues to flourish with new vitality in modern society.

1.2 Status of Dark Tea in Chinese Tea Culture

Dark tea occupies a significant position in Chinese tea culture, and its deep historical heritage and unique quality characteristics make it an indispensable part of Chinese tea culture. Since ancient times, dark tea has been deeply loved for its unique taste and health benefits, becoming an integral component of tea culture. According to historical records, as early as the Tang and Song dynasties, dark tea had begun to gain popularity and gradually became a tribute tea in the imperial court, reflecting its remarkable status.

In modern society, the status of dark tea has been further elevated. As people pursue healthier lifestyles, the health benefits of dark tea have gradually become recognized, and there has been a growing demand for it in the market. Statistics show that the market size of dark tea has been steadily expanding in recent years, occupying a significant share of the tea market. At the same time, the cultural connotations of dark tea have been gradually explored and inherited, making it an important medium for promoting tea culture.

The status of dark tea in Chinese tea culture is not only reflected in its market value and cultural connotations but also in its contributions to the inheritance and development of Chinese tea culture. The unique production techniques of dark tea, which require multiple steps and long-term fermentation, not only bestow unique taste and quality on dark tea but also embody the exquisite skills and profound heritage of Chinese tea culture. Moreover, the cultural connotations of dark tea are consistent with the spirit of harmony, inclusiveness, and innovation in Chinese tea culture.

In summary, the status of dark tea in Chinese tea culture is irreplaceable. It is not only an important component of Chinese tea culture but also an important carrier for its inheritance and development. In the future, as people's understanding and demand for dark tea continue to increase, its status will become even more stable, and its influence in tea culture will continue to expand.

II. Production Techniques and Processes of Dark Tea

2.1 Picking and Preliminary Processing Techniques of Dark Tea

The picking and preliminary processing techniques of dark tea, as key steps in the production process, have a crucial impact on the quality and taste of dark tea. During the picking phase, dark tea adheres to the standard of “one bud and two leaves” or “one bud and three leaves,” ensuring the tenderness and richness of the internal components of the tea leaves. According to research, such picking standards enable the optimal ratio of beneficial components such as polyphenols and amino acids in the tea leaves, laying a good foundation for subsequent fermentation and processing.

Preliminary processing is the core step in the production of dark tea, including fixation, rolling, pile fermentation, and drying. Fixation involves using high temperatures to destroy the enzymatic activity in the tea leaves, stopping the fermentation process and preserving the green color of the leaves. Rolling shapes the tea leaves into strips, promoting the squeezing out and uniform distribution of tea juice. Pile fermentation is a critical step in the production of dark tea, where temperature, humidity, and time are controlled to allow complex biochemical changes to occur in the tea leaves under the action of microorganisms, forming the unique color, aroma, and taste of dark tea. Finally, drying involves dehydrating the Fermented tea leaves to remove excess moisture, achieving an appropriate moisture content for storage and transportation.

Taking Anhua dark tea from Hunan as an example, the pile fermentation step in its preliminary processing is particularly meticulous. Tea farmers adjust the duration, temperature, and humidity of pile fermentation flexibly based on factors such as weather, the tenderness of the tea leaves, and humidity, to achieve optimal fermentation results. This refined preliminary processing technique gives Anhua dark tea unique quality characteristics, such as a glossy black color, a rich and lasting aroma, and a mellow and sweet taste.

In addition, the picking and preliminary processing techniques of dark tea are influenced by natural factors such as region and climate. Dark teas from different production areas have different quality characteristics due to differences in picking times and preliminary processing techniques. Therefore, when tasting dark tea, we can not only savor its unique taste and aroma but also feel the regional characteristics and cultural connotations inherent in dark teas from different production areas.

2.2 Fermentation and Post-Maturing Processes of Dark Tea

The fermentation and post-maturing processes are key steps in the formation of the unique qualities of dark tea. During the fermentation stage, specific temperature and humidity controls stimulate the enzymatic activities in the tea leaves, prompting a series of complex biochemical changes in the internal components of the tea leaves. In this process, the color of the tea leaves gradually changes from green to black, and there are significant changes in aroma and taste, forming the characteristic thick taste and rich aroma of dark tea.

The post-maturing process is an important stage for further enhancing the quality of dark tea. During this stage, the tea leaves undergo prolonged storage and aging under suitable environmental conditions, allowing the internal components of the tea leaves to continue to undergo slow changes, stabilizing the quality and thickening the taste of the dark tea. Research shows that dark tea that has undergone appropriate post-maturing achieves a relatively ideal balance in the content of beneficial components such as polyphenols and amino acids, thereby possessing better health benefits.

Taking Anhua dark tea from Hunan as an example, its unique fermentation and post-maturing techniques give Anhua dark tea distinctive qualities in terms of taste and quality. During the fermentation process, Anhua dark tea employs specific pile fermentation techniques, controlling temperature and humidity to allow sufficient fermentation under the action of microorganisms. During the post-maturing process, Anhua dark tea needs to be stored for several years, or even decades, in a dry and ventilated environment to reach its optimal quality state.

As the tea sage Lu Yu once said, “Tea as a drink originated with Divine Farmer Shennong and became known through Duke Zhou of Lu.” The fermentation and post-maturing processes of dark tea are a continuation and promotion of ancient wisdom. Through these production processes, dark tea not only retains the original flavor of the tea leaves but also acquires unique charm through the sedimentation of time. Nowadays, with people's pursuit of healthy living and love for tea culture, dark tea is winning the favor of an increasing number of consumers with its unique qualities and taste.