Both Hei Cha and Pu-erh are known as fermented teas, so many wonder what the actual difference is 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. 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, spanning multiple Chinese 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 Fu Zhuan, Hei Zhuan, Hua Zhuan, Qing Zhuan, San Jian, and the iconic Qian Liang Cha. Sichuan is home to another important dark tea: Ya'an Zang Cha (Tibetan tea).
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 a documented history of over a thousand years, with local tea culture going back even further.
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, which gives it its dark color and bold, mellow flavor.
To learn more about Pu-erh, read our article here.
Under China’s 2008 national standard for Pu-erh as a product with geographical indications, only tea made within designated regions of Yunnan from local large-leaf cultivars and specific processing methods can be officially labeled ‘Pu-erh’. Tea made elsewhere using similar techniques is usually described as dark tea or ‘Pu-erh-style’ tea.
What Is The Difference Between Hei Cha and Pu-erh?
Unlike Pu-erh, which has a protected geographical indication tied to Yunnan, the processing style of Hei Cha (post-fermented dark tea) can be applied to teas from many regions. 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 misuse of "oxidation" and "fermentation" terms.
Are Shou Pu-erh and Hei cha "fermented", "post-fermented," or "oxidized"?
Both Shou Pu-erh and Hei Cha are post-fermented teas. In many of these teas, post-fermentation is achieved through some form of piling under warm, humid conditions (often called Wo Dui – 渥堆), which encourages microbial fermentation after the Kill-Green (杀青 – Sha Qing) step. In other dark teas, post-fermentation may happen more slowly during storage rather than through an intensive wet-piling stage.
"Fermentation" indicates a microbial activity conducted by bacteria, fungi 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 under less intense conditions than those 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 rolling, while the leaves are still retaining moisture. This more measured approach tends to preserve more of the tea's original character, showcasing floral and woody notes alongside 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 significantly accelerates fermentation, 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. Many non-Pu-erh Hei Cha, on the other hand, use local medium- or large-leaf cultivars from their own regions (Hunan, Guangxi, Anhui, etc.) or even 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. 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. According to Traditional Chinese Medicine, it has a combined warming and cooling energy as well as heat and dampness expelling properties.