Hunan
Dark Tea
Spring & Summer
Post-Fermentation
An Hua Hei Cha, meaning 'Anhua Dark Tea,' is a post-fermented tea from Anhua County in Hunan Province, China. Known for its earthy, mellow flavor, dark color, and health benefits.
An Hua Hei Cha (安化黑茶), literally translating to "Anhua Black Tea," is a type of post-fermented tea (shu cha 熟茶) originating from Anhua County in Hunan Province, China. Despite its name "Black Tea," it is classified as "Dark Tea" (Hei Cha 黑茶) in the Chinese tea system, distinct from the Western "Black Tea" (which is fully oxidized).
An Hua is renowned as one of the primary origins for dark tea production. The tea is made from relatively mature leaves and undergoes a unique post-fermentation process called "Wo Dui" (渥堆), where the leaves are piled, moistened, and allowed to ferment under controlled conditions. This process develops its characteristic dark color, earthy aroma, and mellow, smooth flavor.
An Hua Hei Cha is often compressed into various shapes like bricks (An Cha 砖茶), cakes, or tuocha. It is particularly famous for its potential health benefits, including aiding digestion and reducing fat.
Earthly, mellow, sometimes woody or medicinal
Smooth, mellow, earthy, sometimes sweet
Smooth, clean, sometimes with a subtle sweetness
Anhua County in Hunan Province has a long and storied history of tea production, dating back over 1,400 years. The region's unique climate and geography have made it ideal for growing tea.
The development of the post-fermentation process (Wo Dui) for An Hua Hei Cha is believed to have occurred during the Ming and Qing dynasties, although the exact timeline is debated. This process was developed to improve the taste and storage life of the tea, especially for long-distance trade along the ancient Tea Horse Road.
An Hua Hei Cha became a major trade commodity and is now recognized as a Protected Geographical Indication product, highlighting its unique origin and traditional processing methods.
"An Hua Hei Cha carries the depth of Hunan's earth and the wisdom of centuries of fermentation." — Ancient Tea Saying
Early tea cultivation begins in the Anhua region.
Tea production expands and gains regional importance.
Development of post-fermentation techniques and trade expansion.
Standardization of processing and global recognition.
Leaves are hand-picked, typically using older, more mature leaves and stems. The timing, often in spring or summer, is important for quality.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps.
Heating halts initial enzyme activity.
The leaves are rolled to break down cell walls and release juices, preparing them for fermentation.
This is the crucial step for dark tea. The rolled leaves are piled in a controlled, humid environment for several weeks or months. Microorganisms facilitate the post-fermentation process, developing the tea's color, aroma, and flavor.
The fermented leaves are dried to stop the fermentation process and prepare them for storage or compression.
The dried tea is often compressed into bricks, cakes, or other shapes for easier storage and transport.
Post-Fermentation Process
"The soul of An Hua Hei Cha is forged in time and microorganisms, where the earth's essence is transformed." — Master Tea Maker
Use boiling water (95-100°C / 203-212°F). High temperature extracts the full flavor from the fermented leaves.
First infusion: 10-20 seconds. Subsequent infusions: Adjust to taste.
Use 3-5 grams of tea per 100-150 ml of water.
Use soft, filtered water for the best flavor.
Traditionally preferred for its ability to enhance the tea's earthy character over time.
Gongfu style allows appreciation of flavor evolution across infusions.
Focus on the smooth, mellow, earthy character.
Often enjoyed after meals for its digestive properties.
In TCM, An Hua Hei Cha is generally considered to have a warm nature with sweet and slightly bitter properties. It is believed to warm the stomach, aid digestion, promote urination, and reduce fat.
It is traditionally recommended for those with digestive issues or during cooler seasons. The post-fermentation process is thought to contribute to its digestive and warming properties.
Like other post-fermented teas, An Hua Hei Cha contains unique compounds formed during the Wo Dui process, including specific microorganisms and metabolites. It also contains polyphenols, caffeine, and L-theanine.
Research suggests that dark tea consumption may support weight management, cardiovascular health, digestive health, and provide anti-inflammatory and anti-oxidative benefits.
Contains compounds that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism and fat oxidation.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 20-40mg | 4-8% |
| Antioxidants (Polyphenols) | Moderate | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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An Hua Hei Cha, meaning 'Anhua Dark Tea,' is a post-fermented tea from Anhua County in Hunan Province, China. Known for its earthy, mellow flavor, dark color, and health benefits.
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