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Tea leaf from China
Chinese dark teas are made from mature leaf that is fixed, rolled and piled while moist, so yeasts, bacteria and moulds change it before it is dried. The tea is then steamed and pressed into bricks, rolls or baskets and aged, often for many years. This entry covers the Hunan and Hubei teas that do not have their own page.
| Mature tea leaves | One bud and three to six leaves for Hunan primary dark tea[li2018] |
| Water | Sprinkled on the leaf before fixing[li2018] |
| Starter | spontaneous |
Total time across the recorded steps: 2 years – 25 years
What changes: Mature leaves are sprinkled with water, fixed at 280–320 °C and rolled twice by machine
Output: rolled leaf.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chinese dark teas are made from mature leaf that is fixed, rolled and piled while moist, so yeasts, bacteria and moulds change it before it is dried. The tea is then steamed and pressed into bricks, rolls or baskets and aged, often for many years. This entry covers the Hunan and Hubei teas that do not have their own page. Made in 5 steps over 2 years – 25 years. The longest step, age in warehouses, takes 2–25 years (Xia M 2026) and runs at 5–32 °C (Xia M 2026). Cyberlindnera yeasts (32.63 % to 95.52 % of fungi) and Klebsiella (81.99 % to 99.06 % of bacteria) in a Hunan primary pile and Aspergillus, the leading fungus in Qingzhuan (54.89 %) and Tianjian (64.11 %) teas do most of the fermenting.
| Main step | 2–25 yearsReported[xia2026] | Age in warehouses |
|---|---|---|
| Temperature | 5–32 °CReported[xia2026] | Age in warehouses |
Dark teas are fermented by microbes after the leaf is fixed, unlike black tea, which only oxidises. Fu brick adds a golden-flower mould stage, and Sichuan and ripe pu-erh piles run for weeks at high heat, while the Hunan primary pile lasts about half a day.
No safety limits specific to the teas on this page were found. A 2026 review of tea storage lists aflatoxin as a safety indicator for dark tea kept under improper conditions, and says dried tea with more than 7 % moisture runs a much higher risk of mould spoilage (Guo 2026).
Every number is labelled with how it is known. How this atlas is made
Zheng and colleagues (2020) write that the history of Chinese dark tea, a post-fermented tea, dates back to the Ming dynasty, about 1500 AD. The English Wikipedia article on fermented tea calls the early history unclear, with legends and some accounts that place the first dark tea in the Ming dynasty, in the 15th and 16th centuries.
