What is your understanding of Tea? Have you ever had some mistaken notions about dark tea?

Misconception One: Dark tea is made from coarse tea leaves.

Fact: Dark tea has been a tribute product since ancient times. Its Tianjian and Gongjian have always been royal treasures. The products are categorized into Ya Jian, Bai Mao Jian, Tian Jian, and Gong Jian, all of which use the first leaf or the first two leaves with a bud as raw materials. Their tenderness and quality are not inferior to those of high-grade famous teas.

Misconception Two: The processing of dark tea is too crude to be considered refined.

Fact: The processing of compressed dark tea includes the steps of fixation, rolling, piling, and drying. The piling and drying processes are key to forming the unique qualities of dark tea. Beneficial microorganisms participate in fermentation during piling, while the pine wood open-fire baking during drying gives dark tea its distinctive qualities.

Misconception Three: Dark tea products are coarse and contain few effective components.

Fact: While some of the raw materials for compressed dark tea may be coarser, their special processing method, especially the participation of beneficial microorganisms, endows dark tea with unique medicinal properties. Since ancient times, dark tea has been an essential daily item for ethnic minorities, often described as “three days without food but not a day without tea.” Dark tea is known for its ability to quench thirst, aid digestion, promote weight loss, shape the body, and treat diarrhea. Its content of tea polyphenols and amino acids is nearly twice that of ordinary small and medium-leaf varieties. The tea remains flavorful even after multiple infusions, and it is not bitter, demonstrating its unique quality characteristics.