What are your thoughts on drinking tea? Have you ever held some misconceptions about dark tea?

Misconception 1: Dark tea is processed from coarse tea leaves.

Fact: Dark tea has been a tribute tea since ancient times, with varieties like Tianjian and Gongjian prized by royalty. Its products are categorized into芽尖 (bud tips),白毛尖 (white hairy tips),天尖 (heavenly tips), and贡尖 (tribute tips), all made from one bud and one leaf or one bud and two leaves, with tenderness and quality rivaling premium teas.

Misconception 2: Dark tea processing is too crude to be refined.

Fact: Pressed dark tea involves steps like杀青 (fixation),揉捻 (rolling),渥堆 (pile-fermentation), and干燥 (drying). Pile-fermentation and drying are key to its unique qualities, with beneficial microbes参与发酵 (participating in fermentation) and松柴明火烘焙 (pine-wood fire drying)赋予其独特风味 (imparting distinct characteristics).

Misconception 3: Dark tea products are粗糙 (coarse) and low in active compounds.

Fact: Though some compressed dark teas use粗犷 (robust) leaves, their unique processing—especially microbial activity—gives them notable health benefits. Dark tea has long been essential for ethnic groups, who say, "Better三日不食 (go without food for three days) than一日无茶 (a day without tea)." It aids digestion, weight loss, and detoxification, with polyphenol and amino acid levels nearly double those of中小叶种 (small-leaf varieties). Its enduring brew offers a rich, non-bitter taste.