Do you know that dark tea began in Yunnan, China, where tea was first pressed into solid shapes to withstand long trade journeys? Traders traveling the Tea Horse Road compressed the leaves to survive months on horseback, reduce volume and weight, and increase durability during transport. Over time, people discovered that these tightly packed teas naturally fermented on the journey, improving in flavour and giving birth to what we now call Pu‑erh tea.
Continue reading to discover the dark‑tea process, the varieties of dark tea, their unique character, and more…
