Guanhu

Guanhu refers to a type of traditional Chinese fermented tea, often translated as "dark tea" or "fermented tea." It is a post-fermented tea, meaning it undergoes a microbial fermentation process after the leaves have been dried and shaped. This fermentation is distinct from the oxidation process that occurs in black or oolong teas. Guanhu is typically made from large-leaf tea varieties grown in provinces such as Yunnan, Anhui, and Sichuan.

The fermentation process for Guanhu can vary, but it often involves a period of aging and controlled humidity, sometimes with the aid of specific microorganisms. This process gives Guanhu its characteristic dark color, earthy aroma, and smooth, mellow taste, often with notes of wood, earth, or even fruitiness depending on the specific type and aging. Unlike many other teas, Guanhu can be aged for extended periods, with older vintages often considered more valuable and complex in flavor.

The most famous and widespread type of Guanhu is Pu-erh tea from Yunnan province. Pu-erh itself is divided into two main categories: Sheng Pu-erh (raw) and Shou Pu-erh (ripe). Sheng Pu-erh is naturally aged over time, while Shou Pu-erh undergoes an accelerated fermentation process developed in the 1970s. Guanhu teas are traditionally compressed into various shapes, such as cakes (bing cha), bricks (zhuan cha), or tuo (bird's nest shapes), for easier storage and aging. They are consumed both for their unique flavor profile and for their perceived health benefits, which are often attributed to the fermentation process.