Hei Cha
Hei cha literally means “dark tea” and covers Chinese teas that undergo post-fermentation after the leaves have been fixed. Moisture, heat, microorganisms, compression, and later storage all play a role in this development. The liquor may be dense and smooth with woody, nutty, grain-like, herbal, or dried-fruit nuances. The English term dark tea helps distinguish hei cha from black tea, which is the family called red tea in Chinese. This category is broader than puerh and includes regional traditions with different materials and processes. In the collection, it is represented by Liu An Hei Cha. Compressed or matured leaf may be rinsed briefly before brewing, followed by hot water and successive infusions. A clean aroma and sound dry storage matter more than dark color or stated age.
Hei cha literally means “dark tea” and covers Chinese teas that undergo post-fermentation after the leaves have been fixed. Moisture, heat, microorganisms, compression, and later storage all play a role in this development. The liquor may be dense and smooth with woody, nutty, grain-like, herbal, or dried-fruit nuances. The English term dark tea helps distinguish hei cha from black tea, which is the family called red tea in Chinese.
This category is broader than puerh and includes regional traditions with different materials and processes. In the collection, it is represented by Liu An Hei Cha. Compressed or matured leaf may be rinsed briefly before brewing, followed by hot water and successive infusions. A clean aroma and sound dry storage matter more than dark color or stated age.
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