Dark Tea
Post-fermented, robust - 13 varieties.
-
Liu Bao
A centuries-old post-fermented tea from Guangxi province, prized for its distinctive betel nut aroma and smooth, aged character.
-
Fu Zhuan
Famous for its 'golden flowers' (beneficial fungus), Fu Zhuan brick tea is a staple of China's northwestern minorities.
-
Tian Jian
The highest grade of Hunan dark tea, made from tender leaves with a distinctive smoky sweetness and clean finish.
-
Qing Zhuan
Green brick tea from Hubei - one of the oldest compressed tea forms, historically traded along the Tea Horse Road.
-
Tibetan Brick Tea
A robust, heavily compressed dark tea traditionally used for Tibetan butter tea (po cha), essential to high-altitude life.
-
Qian Liang Cha
Thousand Tael Tea - a giant cylindrical dark tea wrapped in bamboo leaves, historically traded along the Tea Horse Road by weight.
-
Hua Zhuan
Flower Brick tea with naturally occurring golden flower fungus patterns, offering a distinctive floral-earthy character.
-
Lao Qing Cha
Old Green Tea - Hubei's aged dark tea base material with a deep, woody mellowness that improves with time.
-
Ya'an Zang Cha
Ya'an Tibetan Tea - a Sichuan dark tea specifically produced for Tibet, with a bold, mineral-rich character essential to high-altitude life.
-
Liubao Aged Vintage
Premium Liu Bao aged 10+ years, transforming from betel nut to deep dates, aged wood, and a cooling camphor finish.
-
Liu An Basket Tea
A rare Anhui dark tea aged in small bamboo baskets - prized in Southeast Asia for its medicinal properties and bamboo-infused flavor.
-
Goishicha
One of only two truly fermented teas in Japan - a rare Shikoku heirloom that undergoes both mold and lactic acid fermentation, producing a uniquely sour, probiotic-rich tea.
-
Awa Bancha
Tokushima's lactic-fermented tea - made from mature summer leaves that undergo anaerobic fermentation. Light, slightly sour, and deeply traditional.