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What's the difference between dark tea and black tea?

As two different types of tea, dark tea and black tea have obvious differences in their fermentation process.

First of all, from the perspective of fermentation degree, dark tea has a deeper fermentation degree, and usually takes a longer time to complete the fermentation process. The fermentation degree of black tea is shallower and the time is relatively shorter. 

Secondly, from the perspective of fermentation bacteria, the bacteria used in dark tea and black tea may also be different. Dark tea mainly uses beneficial bacteria such as molds and yeasts during the fermentation process. These bacteria can produce rich metabolites during the fermentation process of tea, such as tea polyphenols, amino acids, sugars, etc. These metabolites have an important influence on the taste and quality characteristics of dark tea. Black tea mainly uses beneficial bacteria such as bacteria and yeasts during the fermentation process. These bacteria can also produce some metabolites during the fermentation process of tea, such as tea polyphenols, caffeine, etc., but compared with dark tea, the types and contents of their metabolites are different.

In addition to the differences in fermentation degree and strain, the taste and quality characteristics of black tea and black tea after fermentation are also very different. After a long period of fermentation, the ingredients in the tea leaves undergo complex chemical changes, forming a unique taste and quality characteristics with a unique aged fragrance and quality characteristics, it also has good effects of refreshing the mind, anti-oxidation, and beauty.

In summary, the differences in the fermentation process between black tea and black tea are mainly reflected in the degree of fermentation, strains, and taste quality characteristics. These differences make black tea and black tea have their own characteristics, satisfying the taste needs of different consumers. At the same time, it is precisely because of these differences that black tea and black tea have different requirements and standards in production process, raw material selection, etc.