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A Deeper Look Into Hei Cha

Posted by Angelina Kurganska on

A poem about Hei Cha:

In the wilderness of Cangwu area
There is the luxuriant Liubao Mountain
With a scenic landscape
A famous tea comes from there
Mists and clouds pass it their charm
Morning dew moistens the tips of its leaves
When I drink this tea
The aroma lingers in my mouth
My mind clears, and my spirit is at ease.
hei cha


What is Hei Cha?

Hei Cha is a post-fermented tea from China (and shou pu-erh is one of its forms), that undergoes microbial fermentation - a process distinct from oxidation.

Hei Cha (黑茶) translates as "Black Tea." We also sometimes refer to it as "Dark Tea" to not confuse it with what we call "Black Tea" in the West. That's right, Hei Cha is China's 'real' Black Tea. The history of this tea goes back to the late Ming / early Qin dynasties. Although, with time, the processing methods of Dark Tea have evolved, people still highly revere this tea throughout China as a regional specialty and a historical attribute.
The fermentation process of making Hei Cha utilizes heat and humidity. The intrinsic processing techniques vary depending on the Dark Tea type and production area.
This post-fermented tea category includes teas like Shou Pu-erh, Liu Bao, Liu An, and Fu Zhuan. Hunan province is a one of the major producers of Hei Cha. Some of its most well-known Dark Teas are Fu Zhuan, Hei Zhuan, Hua Zhuan, and the iconic Qian Liang Cha.


Hei Cha Tea History 

Originally tea farmers produced Dark Tea for export on the Silk Road to territories along China's borders. They always compressed the tea into cakes for ease of transportation and freshness.
Hei Cha is an ancient tea with a rich tea history. For example, the processing techniques of Liu Bao Hei Cha served as the basis for modern-day Ripe Pu-erh preparation. In the 1970s, influenced by Liu Bao, the Wet Piling method (渥堆 – Wo Dui) was invented in Yunnan.
Hei Cha has a dark color paired with a sweet and woodsy taste. You'll notice it usually has no or very little astringency. This tea is best when aged for several years, although young Hei Cha is also an enjoyable treat. Aging mellows the tea and develops complex flavors over time.
We recommend trying it both ways. Perhaps purchase some young Hei Cha, try it, and leave it to age. Note how the taste transforms.  Read more: How To Age Tea At Home.

liu bao hei cha

Those trying Dark Tea for the first time will indeed be surprised by its sweet and mellow taste — a very unexpected trait, considering its dark and rustic appearance and intense aroma. 
 

How Hei Cha is Produced

The processing techniques used for Liu Bao tea played a foundational role in the development of Shou Pu-erh (1970s). 

The processing of Liu Bao begins with pan-firing and rolling the freshly harvested tea leaves to halt oxidation and shape them. After that, the leaves are piled up and exposed to a humid environment, allowing fermentation to occur.

Once the tea reaches the desired level of fermentation, it's steamed and packed into large bamboo baskets – a signature feature of Liu Bao. These baskets are then set aside to dry naturally over several months or even years while the tea continues to age.

At a glance, Liu Bao and Shou Pu-erh appear to go through similar steps, but some key differences give them their unique profiles.

In Liu Bao's traditional process, fermentation begins while the leaves still retain some moisture, happening at a much slower pace and in a gentler manner. The environment is typically cooler and drier than that used for Shou Pu-erh. This gentler fermentation helps preserve the tea's softer notes and natural sweetness, resulting in a more nuanced and balanced flavor.

For Shou Pu-erh, the leaves are stacked more densely, kept wetter, and regularly turned in a much hotter setting. This accelerates fermentation, yielding a deeper, more robust, and earthier taste.

Another important distinction lies in the leaf material itself. Shou Pu-erh is typically made from large-leaf tea trees, most often of the Camellia sinensis var. Assamica variety. These leaves are known for producing bold, full-bodied brews with strong Cha Qi and a darker flavor profile. Liu Bao, like many other Hei Cha teas, is usually made from small-leaf varietals. These smaller leaves tend to bring a gentler structure to the tea, less forceful and more refined, with a smoother mouthfeel and cleaner finish. The difference in cultivar adds another layer to why these two teas, though processed in comparable ways, taste and feel so distinct.

 

Where Is Hei Cha Produced?

Unlike Pu-erh, Dark Tea is not regionally-specific. It can be produced anywhere, as long as the climate and terroir allow it. However, each variety of this tea is particular to its origin. For example, Liu Bao belongs to Guangxi province, while Liu An belongs to Anhui.
Every type of Hei Cha is associated with a particular place of origin in China. The local standards for the production of this tea make each one unique.
Farmers produce most Dark Tea in China's southern and central provinces. Familiar places for production are Hunan, Guangxi, Yunnan, Sichuan, and Hubei provinces.


Dark Tea And Traditional Chinese Medicine

From a medicinal standpoint, Hei Cha is much valued in Traditional Chinese Medicine (TCM) practices. It can hold both cooling and warming qualities depending on its fermentation level. Hei Cha can remove excess heat. At the same time, it warms the body by dispelling dampness.
Dark Tea is an essential drink in Northwest China and other cold, mountainous regions along China's borders. Since the diet of the people inhabiting these regions contains a lot of meat and fat, this tea is essential to cut down the grease and balance the body. It plays a vital role in easing digestion.  
Furthermore, Dark Tea can improve the microbiome in our digestive system. 
brew hei cha

How To Brew Hei Cha

Similarly to Shou Pu-erh, you should aim for a deep cognac-colored liquor when brewing Hei Cha. We suggest you experiment with the tea leaf ratio and brewing time when making this tea. For instance, a quality Liu Bao won't be phased by a bit of extra tea leaf, using boiling water, or even over-steeping. On the contrary, it might make it even more robust and delicious. Try adding a bit more leaf than you are used to, or steep the tea a bit longer.

Try to follow the brewing instructions of the particular tea variety you are making. Generally, we use a 212℉ / 100℃ water temperature for Dark Tea.
Another standard preparation method is bringing the tea leaves up to a boil in a pot then letting them steep while cooling. 

Read more: Boiling tea. Which tea is good for boiling.