Tag: Dark tea

Over 80% of the world's population drinks tea, but most are unaware that only one type truly undergoes a microbial fermentation process. This unique category of tea is known as 'dark tea' or 'hei cha' in China and contains the specific answer to the question, what tea is the most fermented?: Pu-erh.

Many commonly referred to "fermented" teas are actually oxidized through an enzymatic process. This guide uncovers which teas undergo true microbial fermentation, giving them distinct characteristics and significant health benefits.

While many assume white tea is the lowest in caffeine, recent research has revealed a specific wild Chinese tea plant containing even less. Among the six main types of *Camellia sinensis* derived teas, the post-fermented dark teas, or heicha, generally contain the least amount of caffeine. Factors like processing methods, leaf age, and brewing technique also play a significant role in determining the final caffeine levels in your cup.

While it's often assumed that fermentation removes caffeine, the reality is more complex for teas like pu-erh. The answer to "Does post-fermented tea have caffeine?" is a definitive yes, though the exact amount can vary significantly based on several factors.

Accounting for nearly 75% of global tea consumption, black tea undergoes a significantly more extensive processing method than its greener counterparts. This article provides an in-depth look at which tea is the most processed, revealing how varying levels of oxidation and fermentation define the unique characteristics of different tea types.

Habitual tea consumption, particularly dark tea, may significantly lower the risk of developing type 2 diabetes. But what is the black drink that lowers blood sugar? Several beverages, including black tea, fermented dark tea, and even coffee, offer unique benefits for glucose control when consumed correctly.