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Chinese Dark tea or Hei cha, 黑茶 is the tea that passed through the "wet stacking" processing stage. The result is the maximum fermentation degree (100%), dark liquor, dense, full-bodied taste and specific bouquet with earthy, vinous and woody tones.
The most famous varieties in this category are the black tea from Anhua, 安 化 黑茶 (Hunan province), black tea Liubao cha 六 堡 茶 (Guangxi province), black tea Laoqing 老 青茶 (Hubei province) and “Border” Sichuan black tea, Bian cha, 四川 边 茶.
