Both Hei Cha and Pu-erh are known as fermented teas, so many wonder what is the actual difference between the two kinds of tea.
First, What Is Hei Cha (黑茶)?
Literally meaning "Black Tea" (or, as some say, "Dark Tea"), Hei Cha is not the same black tea we are used to in the West, which is actually called "Red Tea" (Hong Cha) in China.
The origin of Hei Cha dates back many centuries ago. Its production methods are a somewhat iconic part of Chinese tradition passed on for many years. Hei Cha production has a rich heritage and diverse craftsmanship spread across multiple China provinces. Hei Cha is a post-fermented tea category that includes teas like Shou Pu-erh, Liu Bao, and Lu An. Hunan province is a major producer of Hei Cha. Its most well-known Dark Teas include Ya'an Zang Cha, Fu Zhuan, Hei Zhuan, Hua Zhuan, Qing Zhuan, San Jian, and the iconic Qian Liang Cha.
Hei Cha is an ancient tea with a rich tea history. Especially Liu Bao Hei Cha. The processing techniques of Liu Bao served as the basis for modern-day Ripe Pu-erh preparation (which is quite new and wasn't developed until the 1970s).
Read more about Liu Bao Hei Cha here.
What Is Pu-Erh?
Pu-erh tea is produced in Yunnan, China, and has more than 2,000 years of ancient history.
There are two distinctive types of Pu-erh: Sheng Pu-erh (the raw or green type) and Shu Pu-erh (the ripe or black type). Both Shu and Sheng Pu-erh teas are usually made of Camellia sinensis var. Assamica. After Pu-erh tea is processed and pressed, it is aged, often for many years, resulting in its dark color and bold, mellow flavor.
To learn more about Pu-erh, you can read our article on it here.
Pu-erh is grown and produced exclusively in the Yunnan region of China. If grown or produced anywhere else, even by the same technology, it cannot be called Pu-erh.
What Is The Difference Between Hei Cha and Pu-erh?
Unlike Pu-erh, Hei Cha can be produced anywhere in the world, as long as the climate is suitable. The "Pu-erh" label is reserved only for tea originating in Yunnan, China - much like Cognac or Champagne in France.
However, there are still many debates about whether or not Pu-erh falls into the Hei Cha category in the tea world today. One of the reasons for this is a common misusage of "oxidation" and "fermentation" terms.
Are Shou Pu-erh and Hei cha "fermented", "post-fermented," or "oxidized"?
Both Shou Pu-erh and Hei Cha belong to the post-fermented teas category. That is primarily due to a processing stage called "Wet Piling" (渥堆 – Wo Dui). During this step, the tea leaves are subject to controlled humidity and temperature, which causes a surge in bacterial development. The bacteria is altering the content of the leaves and transforming the tea taste, aroma and mouthfeel. When this fermentation occurs after the "Kill Green" (杀青 – Sha Qing) step, we're talking about a post-fermented tea.
"Fermentation" indicates a microbial activity conducted by bacteria and yeasts, altering the tea leaves' original composition. However, in the realm of tea, the term "fermentation" often used to describe both the enzymatic oxidation and the microbial fermentation of the raw material.
How about Sheng Pu-erh?
Some schools of thought would categorize only Shou Pu-erh as Hei Cha, while others would include very old Sheng into the category, as well. Some would exclude all types of Pu-erh from the Hei Cha category altogether.
Since Sheng (Raw) Pu-erh is not fermented during the production process, it is generally not considered Hei Cha.
However, while aging in a controlled environment, it can undergo slow endo-oxidation (enzymes derived from the tea leaves themselves) and exo-oxidation (microbially catalyzed). It leads to the "ripening" of the tea, creating a rich and mellow taste and aroma prized by collectors.
Are There Other Differences Between Hei Cha and Pu-erh?
In most Hei Cha styles other than Shou Pu-erh, the tea undergoes post-fermentation but without the intense conditions typical of Shou Pu-erh.
In Hei Cha, the leaves are usually allowed to ferment more gradually, often with lower humidity and less heat. Also, some Hei Cha are fermented after the rolling, while the leaves are still retaining moisture. This more measured approach tends to preserve more of the tea's original character, featuring floral and woody notes as well as a mellow body.
Shou Pu-erh, by contrast, goes through a more aggressive Wet Piling (渥堆 – Wo Dui). After initial processing, the tea is piled in large heaps, sprayed with water, and covered with a tarp to trap heat and moisture. The piles are turned regularly to manage temperature and microbial activity. This accelerates fermentation significantly, resulting in a rich, earthy tea.
Leaf material also plays a major role. Most Shou Pu-erh is made from large-leaf tea trees, usually of the Camellia sinensis var. Assamica variety, which produces a robust, full-bodied taste. Non-Pu-erh Hei Cha, on the other hand, is often made from small-leaf varietals. These lend a more delicate structure to the final tea – smoother, with gentler complexity and a less dense profile. This botanical difference influences not only the taste but also how each tea evolves during fermentation and aging.
Sheng Pu-erh offers a different path altogether. Unlike Shou Pu-erh or Hei Cha, it undergoes no artificial fermentation at all. After the leaves are pan-fired and shaped, they're dried and compressed into cakes. From there, the tea ages slowly and naturally over the course of many years. Microbial fermentation occurs during storage, influenced by factors like humidity, airflow, and ambient temperature. This kind of aging is gradual and unpredictable, and it can take decades for a young sheng to fully mature. As it does, the tea's sharp, sometimes astringent notes soften, developing depth, sweetness, and complexity.
Many people describe Hei Cha as having a "fresher" taste than Pu-erh.
The taste of a quality Shou Pu-erh is sweet, rich, thick, creamy, and very dark. Furthermore, it has strong woody notes with hints of wet leaves. It is warming, grounding, and comforting.
Compared to Shou Pu-erh, Hei Cha is often more uplifting and has lighter qualities. It has a combined warming and cooling energy as well as heat and dampness expelling properties.