Introduction
Dark tea, known in Chinese as heicha (黑茶), is the only major tea category defined by a deliberate, post‑fermentation step that can last from weeks to years. Unlike green, white, oolong or black teas, where oxidation is halted early, dark tea relies on controlled microbial activity to transform leaf chemistry, producing deep, earthy flavors and a characteristic dark liquor. While all dark teas share the principle of post‑fermentation, the ways in which this stage is executed vary dramatically across China’s tea‑producing regions. These regional differences stem from historical trade routes, local climate, available raw material, and traditional know‑how passed down through generations. This article examines the core processing steps common to all dark teas, then contrasts the distinctive methods employed in Yunnan (Pu’er), H