Dark tea

Hei Cha – Dark Tea with History

Hei Cha literally means "dark tea." In China, this is not to be confused with what we know as black tea in our country. Because "black tea" in China is actually called Hong Cha, or "red tea." Hei Cha, on the other hand, is post-fermented – and thus belongs to a completely separate category, which, alongside Pu Erh, represents one of China's most exciting tea traditions.

Production: Between Tradition and Craftsmanship

Like Pu Erh, Hei Cha is also post-fermented. The leaves undergo a maturation process that often takes years and gives them an unmistakable aroma. Storage in baskets or bamboo is typical, which further deepens its character. Unlike classic black tea, which is processed immediately after oxidation, Hei Cha thrives on patience, maturation, and microorganisms that make its depth of flavor possible.

Taste: Deep, Complex, and Surprising

Hei Cha is not a tea that reveals itself immediately – and that's precisely what makes it so exciting. Its aromas range from earthy, woody, and chocolatey to refreshingly minty, with a hint of camphor. With increasing maturity, it becomes rounder and softer, similar to a good Pu Erh, but often even more versatile. For tea lovers who find black tea too direct and are already familiar with Pu Erh, Hei Cha is the urban, exciting alternative with a depth that unfolds sip by sip.