A Song Dynasty poem about Hei Cha:
What is Hei Cha?
Farmers generally process Hei Cha using Wet Piling (渥堆 – Wo Dui). However, 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, and Lu An. Hunan province is a major producer 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 1950s, farmers experimenting with Liu Bao tea processing came up with the wet-piling method to encourage fermentation. Soon enough, tea producers began using the wet-piling method for Shou Pu-erh production. One of the differences is that for Pu-erh, farmers employ more water and bigger tea piles to get a deeper level of fermentation.
Hei Cha has a dark color paired with a sweet and woodsy taste. You'll notice it has zero 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.
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 modern Shou Pu-erh (which took its current form in the 1970s).
The processing of Liu Bao begins with pan-frying 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, in contrast, the Wet Piling (渥堆 – Wo Dui) method after the initial drying. 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?
Every type of Hei Cha is associated with a particular place of origin in China and are not produced anywhere else in China. The local standards the production of this tea make each one unique and like no other.
Dark Tea And Traditional Chinese Medicine
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.
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. The boiling water doesn't harm the tea or extract any bitterness; instead, it only enhances the tea's nutritional value. Dark Tea is straightforward to brew, and we can both cook it and steep it as usual.
Read more: Boiling tea. Which tea is good for boiling.