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Tea leaf from Ya'an, Sichuan
Sichuan dark tea, made from fresh leaves and mature branches, is piled either wet, as rolled leaf at about 60 % moisture, or dry, as sun-dried or baked leaf below 30 %. The pile heats to 45–71 °C and is turned three or four times over about a month while heat-loving moulds and yeasts change it. It is then pressed into bricks and stored for years.
| Rolled fresh leaf (wet piling) or sun-dried or baked green leaf (dry piling) | [chen2025] |
| Water | Added as needed during piling to hold the pile's solids at 65–75 %[yan2021] |
| Starter | spontaneous |
Total time across the recorded steps: 13 months – 10 years
What changes: The leaves are heated and rolled, or dried in the sun or an oven
Output: rolled wet leaf or dry green 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
Sichuan dark tea, made from fresh leaves and mature branches, is piled either wet, as rolled leaf at about 60 % moisture, or dry, as sun-dried or baked leaf below 30 %. The pile heats to 45–71 °C and is turned three or four times over about a month while heat-loving moulds and yeasts change it. It is then pressed into bricks and stored for years. Made in 4 steps over 13 months – 10 years. The longest step, age, takes 12 months – 10 years (Zhu C 2022). Aspergillus and Rhizomucor do most of the fermenting.
| Main step | 12 months – 10 yearsReported[zhu2022] | Age |
|---|---|---|
| Temperature | 45–71 °CMeasured[yan2021] | Pile and turn (wo dui) |
Ya'an Tibetan tea is piled for about a month, far longer than the half-day Hunan primary pile, and the pile held 45–71 °C in one study. It is made two ways, from wet rolled leaf or from dry leaf, and the two piles are led by different moulds.
In one Ya'an factory's pile, a 2022 metagenome study found Klebsiella at 67.7 % relative abundance 15 cm below the surface and 1.1 % at 50 cm. It notes that certain Klebsiella species are pathogenic and suggests high temperature could keep it down. It sampled the pile mid-fermentation, not the finished tea. A 2024 study found opportunistic pathogens in the air of a pile-fermentation plant, some also in piled tea. It says the health hazards need more research and recommends protective clothing and goggles for workers.
Hazards the sources name: Klebsiella in the pile centre (67.7 % relative abundance in the metagenome at 15 cm below the pile surface, 1.1 % at 50 cm); the study notes that certain Klebsiella species are pathogenic and suggests that high temperature could keep its abundance down.
Every number is labelled with how it is known. How this atlas is made
Tibetan tea has a history of over 1,300 years (Zhu 2024). Sichuan south-road dark tea is made only around Ya'an and a popular drink among the Tibetan communities of southwest China (Zou 2022).
