Dark Tea, called Hei Cha (黑茶), is a variety of post-fermented tea produced in China. Post-fermentation (Wo dui) is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. After some fermenting period, the tea is packed in bamboo baskets, pressed into bricks, cakes, and other shapes, and even stuffed into bamboo. Heicha is also know as border trade tea and was sold by tea merchants on border areas of China and Tibet. One of the most famous types of Dark Tea is Pu-erh. But because I have independent categories for Pu-erh, here I’ll feature all other post-fermented teas.