Dark tea is a post-fermented tea. Its key processing step is called “wet piling,” in which the leaves are piled in a warm and humid environment to encourage microbial fermentation. The level of fermentation can continue to evolve during storage, and the tea often develops deeper aroma and character over time.

The dry leaves are usually dark brown or nearly black. After brewing, the liquor is deep red to dark amber, sometimes almost black and glossy. The taste is smooth and full-bodied, with distinctive aged and woody notes. It is often appreciated for its ability to feel rich without being sharp, and many people enjoy it after heavy meals.

Dark tea is commonly pressed into cakes or bricks, which makes it convenient for storage and transport. Some styles develop unique beneficial microbial cultures that contribute to their distinctive flavor. With a warm and gentle character, dark tea is often favored in cooler seasons. As it ages, the flavor becomes smoother and more rounded, and certain varieties are also valued for long-term storage and collection.