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黑茶（*hēi chá*）
当普洱茶在西方常成为焦点时，<em>hēi chá</em> — 中国的后发酵黑茶 — 则涵盖了从湖南到广西的独特产区。这些茶叶采用较晚采摘的大叶制成，经过微生物发酵（*wò duī*），再压制成砖或以竹篮包装进行陈化。其成果是滑顺醇厚的茶汤，带有甜味、木质与药草香气，并常点缀着珍贵的「金花」（<em>jīn huā</em>）。我们的选品由 Amgalan Chin 亲自挑选，将三款经典黑茶呈现于您的杯中。
黑茶可追溯至唐代，但今日所熟知的类别，则成形于明清时代，沿着茶马古道发展。今日，主要的黑茶产区为湖南安化县及广西六堡地区。与绿茶或乌龙茶不同，黑茶是借由有益微生物刻意进行发酵 — 此过程称为 wò duī。经过杀青与揉捻后，茶叶会被堆积、加湿，并进行长达数周的微生物转化控制。
然后，这些茶会被压制成砖（Fú Zhuān）、卷成柱状，或以竹篮包装（Liù Bǎo）以便进一步陈化。
黑茶采收于季节后期，选用较大、较粗老的叶片，并通过时间塑造其特色。新茶砖带有霉味与泥土气息，但经过多年陈化后，会转变为深沉的甜味，常伴随着红枣干、樟脑香气，以及滑顺、近乎奶油般的口感。著名的「金花」 — 一种冠突散囊菌 — 会在制作良好的 Fú Zhuān 中自然生成，并为其护胃功效增添声誉。欲深入了解，可前往 thetea.app 上的黑茶专页，或参加我们 tea.school 大师班的陈化科学课程。
三款直接来自安化与六堡的黑茶表现，均由黑茶专家 Amgalan Chin 挑选，以确保其道地与陈化潜力。
A buyer's note
A well-stored 2018 <em>Liù Bǎo</em> from a known producer in Guangxi can outperform a poorly kept 2000 brick. Ask about storage conditions — moderate humidity and airflow are keys.
Whereas pu’er might be bought in pieces, hei cha benefits from ageing in its original compressed form. If you plan to age it, keep the brick intact and only break off what you’ll consume within a few months.
Hei cha’s thick leaves demand high temperatures. Boil water (100 °C) and rinse the tea briefly — about 5–10 seconds — to ‘wake up’ the compressed pieces before your first real steep.
Keep your hei cha in a breathable container (paper, wood, or uncoated clay) away from strong odours, in a spot with stable temperature and moderate humidity — a bookshelf often works surprisingly well.
Common questions
Both are post-fermented, but hei cha is a broader category defined by regional styles (Anhua, Liu Bao, etc.) and often uses different microbial cultures and leaf grades. Pu’er is strictly from Yunnan and has its own appellation rules.
‘Golden flowers’ (<em>Jīn Huā</em>) are colonies of the beneficial fungus <em>Eurotium cristatum</em>, which develop internally during ageing of <em>Fú Zhuān</em> bricks. They contribute a sweet, medicinal note and are a sign of careful fermentation, not spoilage.
Yes, like pu’er, hei cha mellows and deepens with time. A five‑year‑old brick will be noticeably smoother and sweeter than a fresh one, provided it’s stored correctly.
Use a tea needle or a sturdy butter knife, working along the compression layers. Pry off only a small chunk at a time to keep the rest of the brick intact for ongoing ageing.
Absolutely. Use 5–6 g per 100 ml, rinse once, then start with short 10‑second infusions. You can also simmer the leaves in a pot for a richer, more medicinal brew after the first few steeps.