{"title":"Dark tea","description":"\u003cp\u003e\n    Dark tea has a long history, second only to white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, tea was simply dried and consumed. Over time, a method of processing tea by applying heat to stop enzyme activity, known as pan-frying, was developed. This process led to the creation of green tea, Pu-erh tea, and yellow tea.\n\u003c\/p\u003e\n\u003cdiv class=\"CollectionBody\"\u003e\n\u003cp\u003e\n    Concurrently, by piling the pan-fried tea and allowing it to naturally ferment and age, and then compressing it, dark tea was made.\n\u003c\/p\u003e\n\u003cp\u003e\n    Dark tea was originally exported to neighboring countries around China, such as Tibet and Mongolia. To facilitate transportation, the tea was compressed.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are various types of dark tea. They can be broadly divided into those that undergo secondary fermentation by microorganisms after compression and those that do not involve microbial fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    In recent years, dark tea has been reported to have various physiological activities, such as lowering cholesterol, making it an interesting tea from a functional perspective.\n\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"d01","title":"Fuzhuan Cha","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Fuzhuan Cha is a type of Dark Tea, a post-fermented tea made with the help of microbial fermentation. Although it is produced in China, it is mainly consumed by nomadic people in Mongolia, Tibet, and the Xinjiang Uygur Autonomous Region as an important source of vitamins and minerals.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        When it comes to microbial fermented tea, Pu-erh Ripe Tea is famous, but the microorganisms involved in the fermentation process differ, resulting in the unique aroma and taste of Fuzhuan Cha.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The aroma of Fuzhuan Cha includes notes of umeboshi pits, hay, wood, herbs, cheese, and raw mushrooms such as porcini. This might seem like a strange combination, but it is actually very well-received by customers and is a type of aroma that many people enjoy.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Since the tea is grown with minimal fertilizer, it has an unexpectedly long aftertaste, a robust flavor, and a unique aroma, making it a very satisfying tea to drink.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Like Pu-erh Tea, Fuzhuan Cha changes its aroma as it ages. The longer it is stored, the darker the tea leaves and liquor become, and the stronger the dried fruit-like aroma and the denser the sweetness felt in the mouth become.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Fuzhuan Cha is one of the teas with a high repeat customer rate at HOJO. Please enjoy its addictive taste.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A pressed dark tea brick resting on white paper\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/910256D0-3A4E-41C1-9D29-9CADB514FEBC.png?v=1614169080\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fermentation of Dark Tea Different from Pu-erh Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Fuzhuan Cha is a type of Dark Tea made with the help of microbial fermentation. While Pu-erh Ripe Tea is well known for its microbial fermentation, there is a major difference in the fermentation process of Fuzhuan Cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    Pu-erh Ripe Tea is fermented in a loose leaf state, whereas Fuzhuan Cha is fermented in a compressed block form. The different microorganisms involved result in the unique aroma and taste of Fuzhuan Cha.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A pressed dark tea brick resting on white paper\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BF6B2B62-A1CF-470B-9CD7-8956A7442BB1.png?v=1614169143\"\u003e\u003cbr\u003e 200g block\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding a white paper-wrapped square block\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/091F9810-6FF6-4985-B328-E9151C895225.png?v=1614169190\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Aroma and Taste of Fuzhuan Cha\n\u003c\/h2\u003e\n\u003cp\u003e\n    The aroma of Fuzhuan Cha is largely dependent on mold fermentation and has a distinctive woody aroma. It can be likened to the aroma of hay, wood, herbs, cheese, and raw mushrooms like porcini.\n\u003c\/p\u003e\n\u003cp\u003e\n    This might sound like an unusual aroma, but it is actually very well-received by customers and is a type of aroma that many people enjoy.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is also one of the teas with a very high repeat customer rate at my shop. (Just as it is difficult to describe the aroma of cheese to someone who has never tasted it, the aroma of Fuzhuan Cha is very unique and difficult to describe.)\n\u003c\/p\u003e\n\u003cp\u003e\n    In terms of flavor, because the tea is grown with minimal fertilizer, it has an unexpectedly long aftertaste, a robust flavor, and a unique aroma, making it a very satisfying tea to drink.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Orange-brown tea in a white cup with a white spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9E447722-C263-4CDA-8F49-3B2834872DB1.png?v=1614169238\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fuzhuan Cha Changes into a Dried Fruit-Like Aroma with Aging\n\u003c\/h2\u003e\n\u003cp\u003e\n    Fuzhuan Cha, like Pu-erh Tea, changes its aroma as it ages.\n\u003c\/p\u003e\n\u003cp\u003e\n    The aging speed of Fuzhuan Cha is faster than that of Pu-erh Tea. The longer it is stored, the darker the tea leaves and liquor become, and the stronger the dried fruit-like aroma and the denser the sweetness felt in the mouth become.\n\u003c\/p\u003e\n\u003cp\u003e\n    In China, Fuzhuan Cha that has been stored for several years is traded at a higher price than new tea. In my experience, aging is best done in an anaerobic environment, but it can still age to an acceptable degree even when stored in an opened state.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fuzhuan Cha is noted for its fat-reducing effects, and many studies have been conducted, mainly by Chinese researchers. According to \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/Aqueous-extract-of-post-fermented-tea-reverts-the-hepatic-steatosis-of.pdf\"\u003eZhou et al. BMC Complementary and Alternative Medicine 2014, 14:263\u003c\/a\u003e, mice given Fuzhuan Cha showed a significant reduction in liver fat and triglycerides, and the effect increased with the amount of Fuzhuan Cha consumed. Another study by \u003ca href=\"https:\/\/www.tea-science.com\/CN\/10.13305\/j.cnki.jts.2007.03.012\"\u003e肖文军 et al. 茶 叶 科 学 2007,27(3):211~214\u003c\/a\u003e also conducted experiments on both mice and humans.\n\u003c\/p\u003e\n\u003cp\u003e\n    According to the paper, as the intake of Fuzhuan Cha increases, cholesterol and triglycerides decrease, and good cholesterol (HDL-C) increases.\n\u003c\/p\u003e\n\u003cp\u003e\n    While the research results are promising, and I view them with some skepticism, they are certainly interesting for those of us concerned about fat.\n\u003c\/p\u003e\n\u003cp\u003e\n    Table 1 shows the cholesterol (TC), triglycerides (TG), and good cholesterol (HDL-C) levels in mice, and Table 3 shows the levels in humans before and after drinking Fuzhuan Cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Table 1, as the dose of Fuzhuan Cha increases, cholesterol and triglyceride levels decrease, and good cholesterol levels increase. Table 3 shows a similar trend in humans, with the same tendencies observed before and after drinking.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A data table on the effect of tea on blood lipid levels in rats\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/929363A6-1E1A-47A3-9017-52741B07F39D.png?v=1614169402\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fuzhuan Cha: An Essential Part of Life for Mongolians\n\u003c\/h2\u003e\n\u003cp\u003e\n    While Fuzhuan Cha is produced in China, it is mainly consumed in Mongolia, Tibet, and the Xinjiang Uygur Autonomous Region.\n\u003c\/p\u003e\n\u003cp\u003e\n    These areas have harsh environments such as deserts and cold regions, with limited vegetation, leading residents to have a diet primarily consisting of meat, dairy products, and bread, resulting in a natural deficiency of vegetables.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, for them, Fuzhuan Cha serves as a supplement of minerals and vitamins, making it an essential part of their diet rather than just tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Mongolia, it is also consumed with butter.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"White tents and horses on a grassland below a rocky hill with patches of snow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BDEF93E7-6209-4D05-A623-057D6DB03D49.png?v=1614169539\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The History of Fuzhuan Cha\n\u003c\/h2\u003e\n\u003cp\u003e\n    The history of tea trade between China and the Mongolian, Tibetan, and Uygur people in northwest China dates back to the Tang Dynasty, when tea was already being traded.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea was exported from China in exchange for horses from regions like Mongolia. This tea and horse trade was called \"Chama Mutual Market,\" and from the Song Dynasty, a specialized trade department was established by the government, and tea was called \"government tea\" or \"province tea,\" with trade conducted as a national policy.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea exported to regions like Mongolia at that time was a type of green tea, corresponding to what is now known as Heimao Cha (black hair tea). The tea was tightly packed and transported on donkeys or horses, taking several months.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the journey, the tea was exposed to wind, rain, and high temperatures, causing unintentional microbial fermentation. Surprisingly, the aroma produced by fermentation was well received by people, leading to the development of the current method of intentional microbial fermentation of Fuzhuan Cha in Shaanxi Province around the 1300s during the Ming Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fuzhuan Cha, along with similar styles of tea, began to be produced not only in Shaanxi Province but also in Hunan Province and even Sichuan Province.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two pack animals loaded with bundles walking along a dry road\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/766AD2F8-1580-4816-82C4-C6179B847729.png?v=1614169604\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How Fuzhuan Cha is Made\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Fuzhuan Cha involves two stages.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        ① Production of Heimao Cha\u003cbr\u003e ② Fafa (Flowering)\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    ① Production of Heimao Cha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Heimao Cha may sound complicated, but simply put, it is Maocha (crude tea) for producing Dark Tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Maocha refers to tea that has not yet been finished. The production of Heimao Cha involves the following processes.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eTea leaves with 1 bud and 3-5 leaves are used.\u003c\/li\u003e\n        \u003cli\u003ePan-frying\u003c\/li\u003e\n        \u003cli\u003eRolling (揉捻)\u003c\/li\u003e\n        \u003cli\u003ePiling (12-24 hours)\u003c\/li\u003e\n        \u003cli\u003eRe-rolling\u003c\/li\u003e\n        \u003cli\u003eBaking\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In many books, piling during the production of Heimao Cha is described as fermentation, but since it occurs after pan-frying, the enzymes involved in fermentation are no longer present. Also, considering the short piling time of 12-24 hours, microbial fermentation is unlikely.\n\u003c\/p\u003e\n\u003cp\u003e\n    The piling process is more like the \"menhuang\" process in yellow tea, where the tea is left in a wet state for a long time to promote gentle oxidation of the components, resulting in a milder taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the production of Pu-erh Raw Tea, the tea is also piled for about 12 hours after rolling. This process removes the fresh green aroma of green tea, giving it a milder taste instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    Baking is not unique to Heimao Cha production but is also a method used in making green tea in China, such as Shuixian Green Tea in Phoenix Mountain and Liu Bao Cha.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    ② Fafa (Flowering)\n\u003c\/h2\u003e\n\u003cp\u003e\n    Heimao Cha is compressed into square or rectangular shapes and stored in a high-humidity environment. This process promotes the growth of mold from the tea leaves and the environment.\n\u003c\/p\u003e\n\u003cp\u003e\n    If fermentation is done well, golden dots called \"Jinhua\" can be observed within the tea leaves. Jinhua is the spore of the mold Eurotium Cristatum and is essential when discussing Fuzhuan Cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    The more Jinhua there is, the better the fermentation process is considered to be. However, Jinhua itself does not contribute aroma or flavor; its presence indicates the occurrence of microbial metabolism.\n\u003c\/p\u003e\n\u003cp\u003e\n    That said, more Jinhua does not necessarily mean higher quality. The quality of tea is primarily determined by the quality of the tea leaves used (plucking season, altitude, plucking standards, cultivation methods, etc.).\n\u003c\/p\u003e\n\u003cp\u003e\n    Jinhua is an indicator of well-controlled fermentation.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Small yellow specks on the surface of a dark tea brick\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F1577AAA-1519-4935-9C27-2EF19434EE51.png?v=1614169666\"\u003e\u003cbr\u003e The yellow dots are the spores of the mold \"Jinhua\"\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Yellow specks visible on the broken edge of a dark tea brick\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B4EABA19-54A5-437F-85D2-C57413A82C1C.png?v=1614169723\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fuzhuan Cha: Prices Vary Greatly by Grade\n\u003c\/h2\u003e\n\u003cp\u003e\n    Fuzhuan Cha comes in various grades. Generally, the larger the compressed block, the lower the grade.\n\u003c\/p\u003e\n\u003cp\u003e\n    Lower grades mean that tea plucked in summer is used instead of spring tea, and the plucking standards for tea leaves also vary by grade.\n\u003c\/p\u003e\n\u003cp\u003e\n    Lower-grade tea uses larger tea leaves plucked in summer, resulting in stronger astringency and a coarser taste. Both Hunan and Shaanxi Provinces produce the highest grade of Fuzhuan Cha in 200g blocks.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO imports 200g blocks, which are considered to be of the highest quality. This tea uses 1 bud and 3-5 leaves plucked in spring.\n\u003c\/p\u003e\n\u003cp\u003e\n    Below this grade, 357g or 400g blocks, and even 1kg or 2kg blocks, are more common. In fact, 200g blocks of Fuzhuan Cha are rarely consumed in Mongolia and are mostly sought after by tea enthusiasts both domestically and internationally.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two dark tea bricks of different sizes on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2EA66535-1607-4B0A-8FE2-E13BB43EC5AB.png?v=1614169771\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In the photo above, the left is a 400g block, and the right is a 200g block. You can see that the left one is generally rougher, including the stems.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the case of spring tea used in 200g blocks, the tea leaves are generally smaller and richer in components, resulting in a darker color.\n\u003c\/p\u003e\n\u003cp\u003e\n    For 1kg or 2kg blocks, larger tea leaves plucked in summer are used as the raw material.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"An open off-white box with gray paper inside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E1A004E0-1EF5-4E71-8950-DE9E6013DCB1.png?v=1614169819\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Selecting Tea that Meets Pesticide Standards\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO imports 200g blocks, which are considered to be of the highest quality, and further selects those from tea gardens that meet Japanese pesticide standards.\n\u003c\/p\u003e\n\u003cp\u003e\n    We test for 360 types of pesticides at SGS and only import tea that meets Japanese pesticide standards. HOJO has been selling Fuzhuan Cha in Malaysia for the past 10 years, and we used to import tea from Hunan Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, due to the instability in the quality and price of Fuzhuan Cha from Hunan Province in recent years, we now work with producers in both Shaanxi and Hunan Provinces, checking the quality, price, and pesticide levels.\n\u003c\/p\u003e\n\u003cp\u003e\n    The current product being sold is from Shaanxi Province, harvested in 2020.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag\/small block)","offer_id":44932462608560,"sku":"d01ca","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"200g (block)","offer_id":44932462641328,"sku":"d01cc","price":6300.0,"currency_code":"JPY","in_stock":true},{"title":"1,000g value pack (5 blocks)","offer_id":44932462674096,"sku":"d01cv","price":25100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/910256D0-3A4E-41C1-9D29-9CADB514FEBC.png?v=1737905842"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/collections\/dark_tea.jpg?v=1611741290","url":"https:\/\/hojotea.com\/en\/collections\/dark-tea.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}