“Everything cultured, fizzy-fied and aged is old-but-new again,” writes Dallas Morning News in their feature on the rising popularity of pu’er dark teas. Known as aged, vintage or post-fermented teas, dark teas are made from leaves that have undergone microbial fermentation. The article continues: “Fermented tea leaves reportedly started as a happy accident, with teas transported in travel-friendly pressed cakes through the humid, mountainous regions of Tea Horse Road, China’s ancient trade route to Tibet. The moisture created a breeding ground for microbes, which turned the leaves into something complex, earthy, smoky and entirely alluring and sought-after.”
Read more (Dallas Morning News)