Ancient dark tea embraces new beverage fashion
Once a niche product reserved for border trade, Chinese dark tea is now making another long and bumpy journey toward new-style beverage shops, which are the darling of the young…
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dark tea
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Alkenes, alkanes and other compounds in dark teas
Chinese scientists have compared the composition of aromatic volatiles forming the flavors of Chinese post-fermented teas — pu-erh, liubao, Ya’an Tibetan tea, jingweifu, fu zhuan and quingzhuan. And the aromas…
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Japanese post-fermented (dark) teas. Batabatacha
Batabatacha (バタバタ茶, Batabata-cha) is a Japanese post-fermented tea produced in Toyama Prefecture, in the north of the central part (chubu Region) of Honshu Island. Sometimes, it is called toyama-kurocha and…
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Japanese post-fermented (dark) teas. Ishizuchi-kurocha
Ishizuchi-kurocha (石鎚黒茶) is a Japanese post-fermented tea from Ehime Prefecture, in northwestern Shikoku. “Ishizuchi” is the name of the mountain where this tea is grown (the mountain itself is quite…
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Japanese post-fermented (dark) teas. Goishicha
Goishicha (碁石茶, Go-ishi-cha) is produced in Kochi Prefecture, in the south of Shikoku island. The words “go-ishi”, which form the name of this tea, denote pebbles for playing Go. Goishicha…
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Japanese post-fermented (dark) teas. Awabancha
Japanese post-fermented teas are a small and little-known outside of Japan group of teas. As is the case with other post-fermented teas, in the production of Japanese post-fermented teas there…
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Bacterial Community in Chinese Dark Teas
Chinese experts have studied bacterial communities in Chinese dark teas. In total, 11 tea samples were studied: Fuzhuan brick-tea samples (from Hunan and Zhejiang), two samples of the Qingzhuan brick…
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