Dark Tea Powder

Dark tea powder Supplier:

Guanjie Biotech is a dark tea powder supplier. Dark tea powder is a finely milled ingredient made from fully fermented dark tea. Through controlled fermentation and drying. So it has a distinctive aged character with low bitterness and a naturally sweet aftertaste. Guanjie Biotech supplies high-quality dark tea powder with a consistent brown fine powder appearance. The particle size is precisely controlled, with 98% passing 80 mesh, ensuring uniform texture, easy blending, and stable performance in various applications. Our dark tea powder is produced under strict quality standards to meet commercial and industrial requirements. Welcome to enquire with us at info@gybiotech.com.

COA:

What Is Dark Tea Powder?

Dark tea powder is a concentrated ingredient made from traditionally fermented dark tea leaves, such as Pu-erh or other post-fermented teas. It is produced by extracting, drying, and finely milling dark tea to retain its characteristic bioactive compounds. Dark tea powder is widely used in functional foods, dietary supplements, solid beverages, and health-oriented formulations, offering convenience, stable quality, and easier dosage control while preserving the traditional benefits of dark tea.

What Is the Source of Dark Tea Powder?

Dark tea powder is a fine powder made from dark tea, a fully fermented tea known for its rich color, taste, and aroma. It is made through steps like withering, rolling, piling, and drying, followed by long fermentation, which turns the leaves dark brown. This process gives dark tea its unique smooth, sweet, and mellow flavor, with low bitterness, and a gentle earthy or aged aroma. Compared to green, black, or oolong tea, dark tea has a special aged character that is highly valued. Dark tea powder keeps all the natural compounds from the tea leaves, such as polyphenols and theaflavins, making it useful for health-related drinks and food products. Its fine form makes it easy to brew and mix, allowing faster extraction and versatile use in teas, beverages, and supplements. Guanjie Biotech offers high-quality dark tea powder for commercial applications.

How Is Dark Tea Powder Produced?

How to Choose High-Quality Dark Tea Powder?

Selecting high-quality dark tea powder is essential for manufacturers, brand owners, and buyers who focus on product safety, flavor consistency, and market competitiveness. Because dark tea powder is widely used in beverages, functional foods, and dietary supplements, its quality directly affects consumer experience and regulatory compliance. The following five key points provide a structured and professional framework for evaluating dark tea powder quality.

Sensory Indicators

• Color:

High-quality dark tea powder should be dark brown to blackish-brown. The color should be even throughout the powder, without any spots, discoloration, or foreign particles. Uniform color indicates proper fermentation and careful processing.

• Odor:

The powder should have the characteristic aged and mellow aroma of dark tea. There should be no off-smells, such as mustiness, burning, or chemical odors, which can indicate poor storage or low-quality tea leaves.

• Taste:

When brewed, good dark tea powder has a smooth, full-bodied taste. It should be naturally sweet with a pleasant aftertaste, low bitterness, and moderate astringency. The texture should feel delicate on the palate, reflecting careful fermentation and fine grinding.

• Appearance and Texture:

The powder should be fine and uniform, free of lumps, coarse particles, or impurities. It should flow easily when poured, showing good consistency and indicating quality grinding and sieving processes.

• Infusion Color:

When dissolved or brewed, the tea infusion should be bright, clear, and free of sediments or cloudiness. A clear infusion indicates good solubility and high-quality raw material, ensuring a premium tea experience.

Physicochemical Indicators:

Choosing high-quality dark tea powder requires attention to several key quality indicators. The following five points provide a practical and professional evaluation framework.

• Moisture Content
Moisture content should generally be controlled below 5%. Proper moisture levels help ensure product stability during storage and transportation. Excessive moisture can cause clumping, microbial growth, or mold, while overly low moisture may negatively affect flavor, solubility, and mouthfeel.

• Solubility Performance

High-quality dark tea powder should dissolve quickly and evenly in water under normal temperature and stirring conditions. After dissolution, the solution should appear uniform, transparent, or slightly turbid, with no visible sediment or suspended particles. Good solubility reflects fine particle size and proper processing.

• Tea Polyphenol Content
Tea polyphenols are key functional compounds in dark tea. A typical high-quality range is 10%–18%. Adequate polyphenol content contributes to the product's antioxidant properties, overall quality, and potential health benefits, making it an important selection criterion.

• Caffeine Content
Caffeine content usually falls between 2% and 5%. This level supports the characteristic tea taste and mild stimulating effect without being overly bitter. Balanced caffeine content is important for both sensory quality and functional positioning.

• Ash Content
Total ash content should not exceed 5%, and acid-insoluble ash should remain below 1%. Ash values reflect mineral and inorganic matter levels. Excessively high ash content may indicate impurities or poor raw material quality, affecting product safety and consistency.

Microbiological Indicators:

• Total Colony Count:

Generally, it is required not to exceed 1000 CFU/g. The total colony count is an important indicator reflecting the degree of product contamination. Excessively high colony counts may lead to product spoilage, affecting product safety and shelf life.

• Coliform bacteria:

The coliform count must not exceed 30 MPN/100g. The presence of coliform bacteria may indicate product contamination by feces, posing a potential hygiene risk.

• Molds and yeasts:

The total number of molds and yeasts should generally not exceed 50 CFU/g. Excessive molds and yeasts may grow and multiply in the product, leading to mold growth and spoilage, affecting the product's sensory quality and safety.

• Pathogenic bacteria:

Pathogenic bacteria such as Salmonella, Staphylococcus aureus, and Shigella must not be detected. The detection of pathogenic bacteria poses a serious threat to human health and is a key control item among microbiological indicators.

• Pesticide residues:

The residue levels of various pesticides should comply with the requirements of relevant national standards and regulations and must not exceed the prescribed maximum residue limits to ensure consumer health and safety.

• Heavy metal content:

The content of heavy metals such as lead, arsenic, mercury, and cadmium must be strictly controlled. For example, the lead content should generally not exceed 5 mg/kg, and the arsenic content should not exceed 2 mg/kg. Excessive heavy metal content can cause chronic toxicity and other harms to the human body.

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