Among the more mysterious categories, Hei Cha is a loose grouping of tea styles, some with very long histories and others which are modern developments (most notably shu pu'er), defined by their fermentation—and consequent inky liquors. This selection of Hei Cha includes both compressed and loose teas in different forms.
(Image for illustrative purpose only; see list below for current selection.)
Current Selection:
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a gaiwan or an Yixing teapot.
See individual product pages for more specific brewing recommendations.
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