Like many great inventions, the process of creating dark teas was initially an accident. The Chinese were transporting compressed tea bricks over great distances by foot and horse. This sometimes left the bricks exposed to the elements, most specifically to moisture and indigenous microbes. While it was initially thought this would ruin the tea, in fact, it fermented it. The process has been considerably refined since those early days, but this fermentation - similar to what occurs in the making of cheese and Scotch - is still what gives dark teas their unique flavor.
The flavor profiles of Dark teas range from mustard greens for a one-year old Slowly Aged Pu’er, to notes of truffle and smooth peaty scotch for the same Pu’er cake allowed to age for twelve-years. Once steeped, they range in color from a light yellowish-brown to an almost syrupy black brown liquid.
Whichever dark tea adventure you take, you'll taste the historic shadow of the ancient Silk Road.