What’s New? Hei Cha or Dark Tea

Hei Cha

 

Hei Cha or dark tea is a category of wet-pile, post-fermented Chinese tea that includes shou Pu-erh along with other teas such as Hua Juan, Liu’An, Liubao , Qing Zhuan, and Tian Jian.

Hei Cha is made with large and medium-sized leaf collected from local tea trees and tea bush varietals located in the high mountain areas of their individual production zones. The basic processing method for the various Hei Cha is similar, but exact details vary in each place of origin.

Hei Cha is made from fully oxidized leaf and is therefore classified as ‘black’ tea in China ( which is different than tea classified as ‘red’ tea in the Chinese color scheme of tea ). But Hei Cha is quite different from what tea drinkers in the West know as ‘black’ tea. In dark tea manufacture, oxidized tea leaves undergo a wo dui process – wet fermentation or rapid fermentation – which exposes the leaf to high humidity over a determined period of time in a controlled environment in the tea factory

Some Hei Cha is slowly dried over low pine wood embers, others are not. Hei Cha is dark brown to black in color, and is variously sweet and woodsy, but never astringent. Hei Cha is usually best when it has been aged for several years following production, but it can also be quite delightful and tasty when drunk young. The sweetness of most Hei Cha is a pleasant surprise to many tea enthusiasts.

Searching for Hei Cha one may find Guanxi Heicha, Hunan Heicha, Sichuan Heicha, and Yunnan Heicha. The following teas all fall under the umbrella of the category of Hei Cha:

  • Hunan Hua Juan ( Hunan Province)
  • Liu’An (Anhui Province)
  • Liubao( Guangxi Province)
  • shou Pu-erh ( Yunnan Province)
  • Qing Zhuan ( Hubei Province)
  • Tian Jian ( Hunan Province)

The general descriptions of Liubao, Liu’An, Bai Liang, and Pu-erh may sound similar. But they are each a unique tea and are distinctive one from another. Every type of dark tea is associated with a particular place of origin in China and are not produced anywhere else in China. Each origin has a unique terroir (soil composition, climate, altitude, weather patterns, tea bush variety) which, when coupled with local and regional manufacturing technique (skills and other minutiae involved in developing fresh leaf into finished tea) makes the different types of Hei Cha distinctive.

Production dates are usually given for Hei Cha, and the older the tea is, the more satisfyingly flavorful (and costly) it will be. While Hei Cha have discernible differences, they also have characteristics in common. Most Hei Cha have been made according to traditional methodology for centuries and hold an important place in China’s tea history.

Historically, Hei Cha was made in Hunan, Guanxi and Sichuan, and Yunnan Province and shipped to populations of people living close to China’s borders. Most of these teas were compressed into various shapes – rectangles, squares, round discs (both large and small) – to allow for easy transport over long distances and rough terrain. Hei Cha is still found in these fanciful yet practical shapes today, as well as in a few loose-leaf versions.

Hei Cha is not fancy tea. It is not about stylish, tiny, first-plucked spring tea leaves or skillful hand-rolling techniques or perfect leaf shapes and appearance. But we know it as delicious tea, and its simple, dark, brooding demeanor gives it an intriguing and exotic sense of mystery and adventure. At one time various Hei Cha were the life-blood for millions of tea drinkers both inside and outside of China, and was the only tea accessible to them.

Today, much Hei Cha is still exported, and offers another choice of tea for tea enthusiasts, but it is important in many regions of China. Some Hei Cha, such as Liubao, is made with leaf that is thick and large and has some tea bush stems present. For other Hei Cha such as Hunan Tian Jian ( a loose-leaf Hei Cha ) and FuZhuan and JinHua bricks, the leaf is coarse and stems are quiet numerous. Most Hei Cha will keep and mellow as it ages over time, but will not transform into so completely different a tea as will natural, post-fermentation sheng Pu-erh.

This is the listing of the Hei Cha that we have right now. More different kinds are on the way sometime in the next month or so.To read more about Pu-erh and Hei Cha, or to order tea, please visit our website – www.teatrekker.com

Liubao 2003 Liubao 2003
Pressed in 2001
approx. 100 gr: $20.00
Liubao 2007 Liubao 2007
Pressed in 2005

approx. 100 gr:  $12.00

Liubao 2010 Liubao 2010
Pressed in 2008

approx. 100 gr:  $9.00

Liubao Jin Hua Brick 2008 Liubao Jin Hua Brick 2008
Pressed in 2006
approx. 400 gr: $18.00
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2 thoughts on “What’s New? Hei Cha or Dark Tea

  1. thank you for this brilliant summary;
    do you know the “tibetan teas” from Ya’an Tea Factory ? very ancient hei chas;
    could put you in touch with LI Chaogui, the owner, who is also a medical doctor;
    best regards, BD.

    • Hi Barbara…I am familiar with Tibetan teas in a vague way. We saw piles of them in the kitchen in a monastery in Tibet but it would have been awkward at that time to ask about the tea. We did drink some Tibetan brick tea prepared for us by nuns in a cave in Tibet, but we were so overwhelmed by the hospitality and the environment that we did not focus much on the the taste of the tea. Yes, please send the contact info for your friend….I would be most happy to pursue with him. With great appreciation and thanks !

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