The terms Hei Cha (黑茶) and Hong Cha (红茶) often cause confusion because they are interpreted differently in the West than in China. While both categories could be translated as “black tea,” there are fundamental differences in production, taste, and effects.
What is Hong Cha?
Hong Cha, known as "red tea" in China, is the category known in the West as "black tea." Examples include Dian Hong, Keemun, or Assam. It is produced by complete oxidation of the tea leaves. The cells of the tea leaves are damaged by rolling or squeezing, causing them to react with oxygen. This gives the tea its strong color and its often malty-sweet aroma. Hong Cha is usually consumed fresh and its taste changes only slightly over time.
What is Hei Cha?
Hei Cha, literally "dark tea", is a category of tea that undergoes post-fermentation processing . After production, the tea leaves are deliberately exposed to microorganisms that ensure slow fermentation. The best-known Hei Cha varieties include Pu-Erh, Liu Bao and Fu Zhuan. Fermentation by microorganisms such as noble mold gives Hei Cha a deeper, more complex aroma that develops further with storage. Hei Cha is often aged for years and can develop earthy, nutty or woody notes.
The most important differences:
Processing: Hong Cha is fully oxidized, Hei Cha is post-fermented.
Taste: Hong Cha is sweet and malty, Hei Cha is often earthy and deep.
Storage capacity: Hei Cha matures over the years and continues to develop, while Hong Cha remains largely stable in taste.
Distribution: Hong Cha is popular worldwide, Hei Cha is more appreciated in Asia.
Possible effects on humans:
Both tea categories contain valuable bioactive substances that can provide different health benefits:
Hong Cha: Contains many antioxidants (such as theaflavins and thearubigins) that can strengthen the immune system, regulate blood pressure and support the cardiovascular system.
Hei Cha: Fermentation produces probiotic microorganisms that can have a positive effect on the intestinal flora and promote digestion. Fermented teas such as Pu-Erh in particular contain substances that can lower cholesterol levels and increase general well-being.
In addition, regular consumption of Hei Cha could also support mental health due to its probiotic properties . A healthy gut flora is associated with balanced serotonin levels, which can have a positive effect on stress reduction, sleep quality and emotional stability.
Both tea categories have their own charm - it depends on what you are looking for: a strong, instantly accessible cup or a deep, maturing experience? 🍵
This article is a translated reprint of the original with the consent of the author: https://dasgeheimnisdestees.com/hei-cha-vs-hong-cha-der-unterschied-zwischen-dunklem-und-rotem-tee/