1. Chinese Dark Tea
    Chinese Dark Tea
    Tea processing :Fixed -Rolled -Pile -fermented -Dried(oxidized by the oxidases of resident microbes) Dark Tea only exists in China and is an indispensable beverage for the Chinese ethnic minorities in their everyday life. Unlike most types of Chinese Tea that's taste and aroma fade with age, Dark Tea actually improves with age, making it a favorite with collectors and investors.
Pu-erh Tea
This is a Chinese specialty and is sometimes referred to as dark tea. There are a few different provinces, each with a few regions, producing dark teas of different varieties. Those produced in Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China.

Pu'er is available as loose leaf or in various compressed forms. There is also the differentiation of raw (green,生shoeing) and ripened (cooked 熟shot) types. The show type refers to those varieties that have gone through a proper post-fermentation process,while the shoeing types are those in the process of gradual darkening through exposure to the environmental elements. Certain selections from either type can be stored for maturity before consumption.That is why some are labelled with year and region of production.

Manufacture Process of Pu-erh Tea 
All types of pu'er tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis found in the mountains of southern Yunnan. Maocha can undergo ripening for several months prior to being compressed to produce ripened pu'er (also commonly known as cooked pu'er), or be directly compressed to produce raw pu'er.
Summary of pu'er processingPu'er is typically made through the following steps:
- green/raw 青普: sun fixation筛青 > rolling揉捻 > sun drying晒干
- dark/ripe 熟普: sun fixation晒青 > rolling揉捻 > piling 渥堆 > sun drying晒干
- added processes: green and dark pu'er can be compress/shaped into cakes and aged.
Ripe pu'er (熟普) is produced in the same way as raw (青普), but with the addition step of wet piling (渥堆), a process similar to composting, just after fixation, prior to being dried.
12 Famous pu-erh tea mountain

Gedeng (革登山): The term for "leather stirrup" (马蹬, pinyin: mǎdèng)
Mansa (慢撤山): The term for "seed sowing bag" (撒袋, pinyin: sǎdài)
Mangzhi (莽枝山): The term for "copper cauldron" (铜鉧, pinyin: tóngmǔ) 
Manzhuan (蠻磚山): The term for iron brick" (铁砖, pinyin: tiězhuān)
Yibang(倚邦山): The term for "wooden clapper" (木梆, pinyin: mùbāng)
Yōulè (攸樂山): The term meaning "copper gong" (铜锣, pinyin: tóngluó)
Mengsong (勐宋山):
Menghai (勐海山):
Jingmai (景迈山):
Nánnuò (南糯山): a varietal of tea grows here called zĭjuān whose buds and bud leaves have a purple hue.
Bada (巴达山):
Yōulè (攸乐山):

Shapes of Pu-erh Tea
 1,Cake(饼)
A round, flat, disc or puck-shaped tea, the size ranges from as small as 100g to as large as 5 kg or more, with 357g, 400g, and 500g being the most common.
2,Tuo or Bowl,(沱茶)
A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common.
3,Brick(砖茶)
A thick rectangular block of tea, usually in 100g, 250g, 500g and 1000g sizes,
4,Melon, or gold melon(金瓜) 
Its shape is similar to tuóchá, but larger in size, with a much thicker body decorated with pumpkin-like stripes.
a variety of post-fermented tea produced in Yunnan province, China. Post-fermentation is a tea production style in which the tealeaves undergo a microbial fermentation process after they are dried and rolled
Moonlight White Tea
moonlight white tea is new created tea, its name mainly from the production method.This tea is a kind of puer tea that adopts special production process. Its blade surface is black while the blade back is white, black alternating with white. The pekoes of the buds and leaves revealed white just like a crescent moon. And the bud with the two leaves whole looks just like the moon in night, so it named” White Moonlight”Another way of talking is: the roughcast of every batch of tea must be finished within a day.This tea was picked its tender buds as material under the moonlight in night, and it can’t see the sun from its recovery to its process complete. It can only dry under the moonlight and this tea was only picked by the local beautiful young girls, and thus it got the name as” Moonlight Beauty”.

Moonlight Beauty, it is a kind of puer tea, and it is mainly produced in Simao region of Yunnan Province.White Moonlight Tea was a royal tribute tea which was selected from many famous teas and it also got the name as queen’s tea.
 It was folk highly praised as” seven princess” who was holy, pure and noble and recognized as the beautiful incarnation of “seven princess”. The White Moonlight Tea selected the tender tip vanes of the ancient arbor spring tea which has one bud one leaf or one bud two leaves as material. Charming growth of the bud core, blade shows pekoe with more villus, unobvious blade context, flesh blade with elastic and rich vitality, the upper blade is white and the below blade is black, it just like that the moonlight shines on the tea buds.
The tea liquor color is bright green yellow, it is yellow at first and become red in later, and then it will become yellow again, and it will be brighter and clearer with repeated brew. The lingering fragrant aroma which is refined and elegant and if you pay care attention to it you will find an interesting phenomenon: In the first pass of the tea, the similar honey fragrance is waving with gas and come, and then it smells like elegant fruit fragrance or the quietly elegant flower fragrance. With the increase of the brew of the White Moonlight Tea, the tea fragrance seems to vary delicately. With full mellow taste, this tea drinks mild and mellow and there is lingering aroma on tongue and lasting sweet aftertaste after you have drunk it. 

n addition the Moonlight Beauty has the value of health care, appreciation and collection.
The product has faint scent and delicate taste as well as the assessicity of anti-cancer, invigorating the stomach, losing weight, falling blood pressure. 
Moonlight Beauty has the outstanding effects on beautification, moistening skin, reducing lipid and losing weight. It contains tea polyphenol compounds, lipopolysaccharide, amino acid and caffeine which are beneficial to weight loss as well as the reductions of cholesterol and triacylglycerol. It is an indisputable fact that the tea extracts was used for beautification and skin care. The AHAS that the White Moonlight Tea contains can remove dead skin cells and make new cells faster to skin surface, and thus to tighten skin, reduce wrinkles and whiten skin with spotless.
Orange Pu-erh Tea
The Pu'er brick tea with Citrus is originally from Huizhou Tea, Xinhui, GuangDong Province.

Xinhui Citrus, the peel of the red orange is the well-known specialty of XinHui – Citrus. Because of its high food value, it also share the traditional spices and seasonings, so it has a high reputation.  As early as the Song Dynasty, it has been one of the “ canton goods” in the North-South trade. During Tongzhi Period, Qing Dynasty, the Citrus  becomes a tribute,  and the Empress Dowager Cixi regards XinHui Citrus as the tribute., so there are such reputations 『Millennium Ginseng, Century Citrus』 and 『Century Citrus wins gold 』. For Citrus, the long time it was kept, the better, That’s why we call Citrus. . And among these, the citrus produced in Guangdong is the best one. During the old trade history, it was called “Canton Citrus”, which is different with the other province. And XinHui Citrus is the best among Canton Citrus.
Pu'er brick tea with citrus——the use of the Xinhui Citrus and Yunnan Pu'er which make a perfect combination. With the nice smell of the Xinhui Citrus, the sweet of Puer, the long time you keep, the better, also, only use a little tea, you can enjoy a long time. Usually drink this tea, not only sweet, but also good for your appetites. Also because the XinHui Citrus with good flavor which make it become the best. And after combine XinHui Citrus and Yunnan Puer together, it becomes more valuable and it is the best choice for collection, gift and the daily drinking.
The dark tea drunk be Tibetans, also known as Tibetan tea, is a unique dark tea that comes from Sichuan’s Yaan. The place was the first stop over the Ancient Tea-Horse Road, to carry Yaan’s tea to Lijiang in Yunnan, Kangding in Xikang, and even further to India.
Wrapped in cloth sack and kept in bamboo holders, the compressed tea bricks were once used as currency to trade horses and other things.

The ancient technique of making Tibetan tea is still kept alive in a number of time-honored tea factories in Yaan as a national-level intangible cultural heritage.

Compared with Yunan’s Pu’er tea, Tibetan dark tea is much less known to the rest of China, let alone the international market.
Liu Bao Tea is from Guangxi province, south west of China. In Qing dynasty, Liu Boa Tea was listed as one of the famous tea during years of JiaQing emperor. Named under the original  producing town Guangxi Wuzhou Liubao village.
Liu Bao Tea is a famous tea in the history. It's production history can be traced back to one thousand five hundred years ago.
Liu Bao tea leaf picking a bud and two, the beginning of the system by sharing green, low-temperature fixing, rolling, and steep heap, dry made. Replication process, including screening shaping, pick stems pick films, fight heap, cold fermentation, drying, steaming on, step baskets, and cool set aging.
The finished product of Liu Pao Tea has various kinds of package styles  such as bamboo basket, cloth basket and so on.
Tibetan Tea
Liu Pao Tea
Tibeti or Zangcha in Chinese, is a unique dark tea that comes from Yaan
It is natural, healthy and good-tasty and it has been generally accepted by consumers. It contains higher lipase content than other kinds of tea in addition to various kinds of essential amino acid, vitamin and micro element
Hunan Dark Tea
The technology of dark tea has two notable characteristic in the processing of Hunan dark tea: Pile-Fermenting and Fire-Drying with pine wood during primary processing. Without these two processes, It can't be called “Dark Tea”. Black glossy, dark brown, stale and mellow, a little pine odor is the characteristic of dark tea.
The earliest record about “dark tea “appeared in Chinese history in 1524, in which the real dark tea originated in Anhua of Hunan. Hunan was the main producing area of dark tea during the Ming Dynasty, the production of tea in Anhua, Linxiang was the largest, and the quality was excel.

As one specification of dark tea, Poria Cocos Brick (Fu Tea) is the top grade in the ancient kind of Dark tea. Being complete ferment tea, Poria Cocos Brick Tea is the most complex and unique brown tea which has the longest production processing cycle. It products Aspergillus Cristatus, brick-like in appearance, with flourishing golden flowers all over, dark and shining, red and strong tea soup, mellow to the taste with lasting scent. “Peoria Cocos Brick Tea contains the many kinds of amino acids, the Vitamin and the trace elements which the human body needs, and its rich inclusion can effectively block the formation of carcinogenic micros group compound in human body. The contained steatolysis enzyme has the decomposition to be greasy, the digestion and reduces human body function as well as fat compound, cholesterol, three acid anhydride fat.

Qianliang tea was dried by putting in sun and opening in dark, it may be said “absorbing the elite of the nature”. The season of stamping and making the tea is very strict, or it is easy to become mildewed or burn in the heart. Qianliang tea stored for many years, has been filled with tea worms on the surface of it. Tea worms and their excrement not only can't damage the quality, but also make the pharmacologic efficacy more remarkable.

Besides compressed dark tea, the loose dark tea leaf has seven kinds: “Yajian, Baimaojian, Tianjin, Gongjian, Xiangjian, Shenjian, Kunjian”. Which made by tender dark tea leaf raw material. Yajian and Baimaojian is the top-quality dark tea loose tea leaf , they are not trade merchandise, just for the gifts from tea merchants with small quantity production output. The Tianjin and Gongjian Dark Tea, was compressed by foot in former times, with primitive bamboo package and setting forth the light sweet scent of bamboo leaves. This product is delicate in raw material, special in work, deep in color and mellow in taste, chiming in with Liubao Dark tea of Guangxi, was only possessed by the rich men in former days
Drink Way of HunanDark Tea
There are many ways to drink dark tea: pure-drinking can make you taste the real quality of tea, flavored-drinking can make you not only enjoy the prefect combination of tea and milk, but also supplement the nutrients from drinking tea, medical-drinking can relieve the diseases of human body. So the people may make choice according to their own habits and health conditions.
First Step: Take around 5g Dark tea leaf
Second Step: Put the Dark tea into tea pot with around 700ml water
Third Step: Heating tea pot to boiled water, the tea liquid color may change quickly.
Fourth Step: Pour out the tea liquid from the tea pot. Please filter the tea leaf.
Fifth Step: Enjoy the Dark tea. We could add water and heat again until the tea liquid color become light.
Six Step: some people like drink cool Dark tea liquid, they believe that is much nice than hot liquid with pure natural sweet flavor.

Health Benefit of Hunan Dark tea
The main functional composition of dark tea is tea polysaccharides compound. This kind of compound is regarded in medical science circle that it can adjust sugar metabolism (prevent and cure diabetes) ,reduce blood fat and high blood pressure, resist thrombasis and improve immunity of human body.
Pile-fermenting of dark tea can make the big-molecular compounds in tea decompose and fission, and secrete the small-molecular compounds helpful to the quality of tea through the metabolism of itself under the participation of useful microbes, such as Candida, Aspergillus niger and bacteria, etc., and make tea taste coordinated and liquor color deep etc. Drying dark tea by smoke-baking with pine wood can further improve the quality of tea, and make tea products high in aroma, mellow in taste and deep red in liquor color.Hunan dark tea has unique quality and remarkable pharmacological effects, this is because the processing of dark tea is different from that of other kinds of tea, among which pile-fermenting is the foundation of quality formation of dark tea, and smoke-baking with pine wood further promotes the formation of color, aroma and taste of dark tea products. The process of fungus-growing of Fu brick tea is the characteristic technique distinguished from other dark tea, which can not only improve the color, aroma and taste of the tea products, but also make them produce magical medical efficacy, so Fu brick tea is generally acknowledged as “The mysterious Tea on the Ancient silk Road of China”, and widely concerned in tea and medical sciences circles all over the world.

Hunan Dark Tea has four characteristic: First: history, Second: large quantity, Third: good quality, Forth : all kinds.
Insect Droppings Tea
Insect tea, listed in the “Compendium of Materia Medica” by Li Shizhen, is a traditional drink for the ethnic minority in southwest China. Insect tea is made of the feces of insects that feed on plants, and characterized by minimal dose, enjoyable tea flavor, few tea-residues, and superb transparency.     

Local residents put wild rattan and tea leaves together to lure insects to eat them, leaving the droppings there. People take residue of these rattan and tea leaves out of droppings which is highly named as dragon ball. They fry it in oven firstly and then re-fry it together with teas and honey so that the final Insect droppings tea is ready for drinking. Many people will think it dirty and disgarsting, but it's no so. It has a special scent and tastes a little sweet. After drinking, you will be in a good humor. At the same time, it is a healthy drug and can do good to stomache.
Insect tea also were known as " insect brewing tea", "tribute tea", "pearl tea", "longevity tea", "God of tea", which is the only one of the best natural organic tea which set the essence of animals and plants in. It is praised as "Pure Natural Ecological Drinks" by expert. As early as the Ming Dynasty, there are records about the effect of nutrition and health care.
Insect tea has been used to clear summer heat, protect the spleen and stomach, and facilitate digestion. Modern research has suggested that insect tea is safe and nutritional, and it has blood lipid lowering, antihypertensive and hypoglycemic effects. At present, due to the household production of insect tea, there are a variety of species of tea-producing insects and feeding plants. 

Preparation:
Reference amount: Tea 0.5g by adding water 300ml. Specific should be added according to personal taste slightly.Put proper amount of tea into the prepared glass with boiling water over 90 C degrees, and cover the lid.Along with the sinking of the insect tea, strips of sanguine threads release, as if red dragons rove over the sea. However, when the sorrel tea mixes with water, there are milky flocs appearing in the glass, like white lotus flowers blossoming in the water. 
Liu An Basket Tea
Hu Bei Dark Tea
Jingyang Dark Tea
Liu an basket tea is liu an gua pian (green tea) that fired and steamed compressed into baskets for aging. Like most hei cha, liu an begins similar to green tea and is aged to undergo flavor and aroma development via post-fermentat.The manufacturing process is similar to Pu-Erh tea
Produced in Hubei and Lingxiang county of Hunan and dried in the sun during primary processing.Qing Brick Tea
Processed from Laoqing Dark Tea, it’s mainly sold to Mongolia and Russia.
The predecessor of Fu Drick Tea,which was manually produced in Jingyang of Shanxi
Varieties of Chinese Dark Tea
According to the producing areas and production process, it can be divided into Hunan Dark Tea,Hubei Dark Tea, Sichuan Route Tea, Diangui Dark Tea and etc