Dark tea is different from English black tea. English black tea is called red tea in China, because the tea in the six traditional Chinese tea categories (green tea, white tea, yellow tea, oolong tea, red tea and black tea) are distinguished by fermentation depth, and dark tea is deeper and darker than red tea.
Dark tea is rich in tea polyphenols, caffeine, amino acids, minerals and vitamins, especially vitamins B1, B2, C and E in tea, which can promote human metabolism and enhance immunity, which is why the main market of dark tea is in Mongolia and Xizang. Because of the growth conditions there, where meat is the staple food, and the lack of vegetables and fruits, drinking dark tea helps them to maintain a healthy balance in the human body. In particular, Professor Liu Zhonghua, academician of tea of the Chinese Academy of Engineering, found after a long time of research that drinking dark tea for a long time has the effect of lowering blood sugar and cholesterol, which is of great help to weight loss.
With its plethora of health benefits, we wanted to learn more about dark tea. Australia Tea Association and some members of the Australian Shanghai Chamber of Commerce in Shanghai, on November 19th, we came to the flagship store of Anhua dark tea in Shanghai.
Under the introduction of master Liu Lihua, the owner, we tasted, identified and understood different styles of dark tea. After dinner, Jenny Li, the consultant of Australia Tea Association, also brought Wuyishan rock tea, and displayed and tasted it for everyone, which added a lot of tea industry knowledge and laid a good foundation for the promotion of tea culture in Australia.