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Part3ReadingoneManydarkteasdonotarriveonthemarketreadyforconsumption.Instead,theymaystartasgreenteasorpartiallyoxidizedoolong-liketeas,whicharethenallowedtoslowlyoxidizeandundergomicrobialfermentationovermanyyears.Alternatively,darkteascanbecreatedquicklythrougharipeningprocessspanningseveralmonths,aswithmostPuer.Thisripeningisdonethroughacontrolledprocesssimilartocomposting,calledpilefermentation,wherethemoistureandtemperatureoftheteaarecarefullymonitored.Theproductis“finished”darkteas.Darkteasarecommonlysoldascompressedteaofvariousshapes,includingbricks,discs,bowls,ormushrooms.RipenedPuerteasareripenedwhileloosethencompressed.DarkteaoriginatesinChina,whereitiscommonlyknownasheicha(黑茶)orfermentedtea,whichisproducedinmanyareasofChina,mostlyinthewarmersouthernprovinces,suchasYunnan,Hubei,Guangxi,Sichuan,Anhui.Therearesomefamousdarkteaswithstronglocalflavour,whichincludeYunnanPu’ertea,HunanFuZhuantea,GuangxiLiuBaotea,AnhuiLuAntea,SichuanLuBiantea,HubeiQingZhuanteaetc.Part3ReadingoneThereareseveralinterestinglegendsaboutdarktea.It’ssaidthatteacaravansfirstproduceddarkteaaccidentallyontheSilkRoadandTeaRoadintherainyseason.Whentheteawassoakedinrain,theteatransportersabandoneditforfearofcontamination.Thenextyear,nearbyvillagessufferedfromdysentery,anddecidedtodrinktheabandonedmildewedteaindesperation.Thelegendconcludesthattheteacuredthosesuffering,andquicklybecamepopular.ManyhistoricalaccountsattributetheproductionofdarkteatotheMingDynastyinthe15thand16thcenturies.Teamerchantsmayhavefirsttradeditmuchearlierthanthelegendsstate,inareasonthesouth-westborderofChina.Darkteausuallygetsmorevaluablewithage.Itisoftenagedinbamboobaske
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