THE STORY OF DARK ROSE

Dark Tea (Hei Cha) production dates to 1500s, also known in China as Bian Xiao Cha (Border-Sale tea) as it is normally sold in the border regions. Dark tea undergoes an aging process where the bacteria reacts and changes the chemistry, flavor, and aroma of the leaves. It contains an active microorganism called Golden Flowers (Eurotium Cristatum) this microorganism is present specifically in the Dark tea made in Anhua region.

This dark rose heart is made by blending Tian Jian dark tea from the Xue Feng mountain in Anhua, Hunan combined with edible roses from Pinyin county in Shandong (famous for its roses) creating a delicious tea in the shape of a heart. While Dark tea is a fermented tea, it is not the same as Pu-erh tea. The Pu-erh tea is only produced in Yunnan Province, the main characteristics of Pu-erh tea are the earthy aroma and flavor. Dark tea, on the other hand, comes from the province of Hunan, this tea is lighter and sweeter than Pu-erh. Both teas are intentionally aged, but dark tea is not aged for extended periods of time as Pu-erh.

A LEGEND OF ORIGINS:

There is a legend around this tea that says that this beautiful heart-shaped tea has its origins in the Tang Dynasty (618-907). Princess Wencheng was married to a Tibetan ruler to settle a border war. The princess prepared some Anhua dark tea and rose petals accidentally mixed with the leaves. The surprisingly pleasant taste inspired in her a sense of peace and acceptance of her role.