Hei Cha

Hei Cha — literally “dark tea” — is one of China’s oldest tea traditions, shaped by slow post-fermentation rather than speed or heat. Unlike Pu-erh, which is closely tied to Yunnan and its own aging styles, Hei Cha originates from provinces such as Hunan and Guangxi, featuring different leaves, microbes, and curing methods. Hand-picked and gently processed, the tea is moistened and stacked to ferment naturally, deepening colour and softening taste into an earthy, mellow liquor. Less known internationally yet central to China’s heritage, Hei Cha offers a quiet, enduring flavour distinct from the famous Pu-erh teas.