Collection: Dark Tea

Real Black Tea

Unlike the general tea classifications of green, black and oolong that we use in the US and Japan, China has their own unique tea categories which include: green, yellow, white, blue, red, black and flower teas. Dark tea belongs in the black tea (Chinese: hēichá, 黑茶) category in China. What we in the U.S. call "black tea" belongs in red tea (Chinese: hóngchá, 紅茶) category in China. Dark tea is also known as "post-fermented tea".

Fermentation Processes for Mori-machi Dark Tea

There are a number of steps in the fermentation process:

1. Moisture is added to tea leaves so that kuro koji bacteria (a fermentation starter) will be more active. A blender is used to incorporate the moisture evenly.
2. The wet leaves are sterilized naturally with high heat steam to remove unwanted bacteria. After sterilization, kuro koji is spread evenly to start the fermentation process.
3. Tea leaves develop heat during the fermentation process and a temperature sensor indicates to the producer when it is time to move the tea leaves around. This movement prevents the leaves from getting too hot.
4. Once the fermentation level has been reached, the leaves are sterilized (high heat steam) again to stop the activity of the kuro koji. Leaves are then fired in a roasting machine to make them aromatic and flavorful. This also keeps the quality superior.

Diet

Dark tea is known as "diet tea". While drinking tea might help you to lose weight, it isn't always the case. Still, the fermentation process produces gallic acid. Gallic acid works with the catechins in tea to control the activity of bile. Bile emulsifies fat and makes it absorb into your body. Catechins and gallic acid are thought to work together to block the fat from being deposited in your body. This is explained in more detail in the following press release:

New elements found in microbial fermentation tea

Shizuoka News. March 23, 2011

Microbial research and development company "RIVERSION", located in Fukuroi City, Shizuoka-Prefecture (President: Denbei Kawamura) found two new polyphenols in its development of microbial fermentation tea. These two polyphenols suppress the diabetes enzyme of diabetes in adults. 

A joint research project was conducted with Shizuoka University and Saga University. Microbial fermented tea is an innovative tea using a microbe scientifically confirmed not to make aflatoxin.

It [the microbe] is a raw component found in Japanese green tea and, during its process (moisture control sterilization - microbial fermentation), catechins are degraded and new polyphenols are created. These new polyphenols have been named "Teadenol A" and "Teadenol B". 

Tests of eighteen obese rats show that visceral fat, neutral fat and cholesterol decrease and that weight was lowered in all eighteen rats. This microbial fermentation tea has also successfully passed food safety tests. Mr. Kawamura explained that, "the raw material for this microbial fermentation tea is green tea which ensures a stable production throughout a year. In addition, tea high in catechins is suitable as a raw material and, thus, the use of second flush green tea will significantly help Japanese tea farmers".

Taste

If you are familiar with fermented tea, you might expect the taste to have a strong, earthy flavor. However, our Organic Mori-machi Dark Tea has somewhat of a toasty flavor. 

There is distinct, yet, gentle sourness from the fermentation. This sourness is actually a flavor that is sought after by many dark tea enthusiasts. It feels warm in the stomach can be soothing to smell and taste. Note that it does not contain alcohol even though it was fermented with a sake fermentation method.