A little light on dark teas
Dark or black teas (黑茶) (so called by the Chinese), also known as Pu Er (普洱茶), are teas which are post-fermented by a non-enzymatic oxidation. We consider them a full family of tea, which is characterized by a processing method of aging the tea so that it improves with time. During this aging there occurs a fermentation by bacteria and yeasts that grow naturally, or, are added to the leaves during their processing (see Distinction Between Pu Er Sheng and Shou).
These teas have primarily earthy flavors and aromas, mineral notes, rustic characteristics such as root vegetables ... This full and deep infusion also has excellent medicinal properties (see Pu Er and health).
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