Hei Cha

Hei Cha occupies a special place in the Chinese classification of tea. It is a category of strongly fermented tea, produced from both buds and mature leaves. Each province that produces Hei Cha has its own technological characteristics, so the taste and colour of the drinks can vary greatly. The main common feature is the maximum degree of fermentation (up to 100%), as well as the presence of coarse branches and large leaves. Over time, this tea only gets better: its taste softens and its aroma becomes more complex.

How to brew:
Like Shu Pu Erh, Hei Cha can be prepared either by pouring or by steeping.
Preparation by pouring:
1. Pour 95°C water over 3-5 grams of tea per 100 ml of water.
2. The first infusion is technical, necessary for rinsing and awakening the tea.
3. Further infusions — 6+ seconds. If you prefer stronger tea, increase the brewing time to 20 seconds to taste or the amount of tea to 10 grams per 100 ml of water.

Preparation by infusion:
1. Pour 1 litre of water at 95°C over 7-9 grams of tea.
2. Infuse for 3-5 minutes.