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Hei Cha (literally translated as black tea) is a post-fermented (hou fa jiao 后发酵) tea with almost a thousand-year history and origin from Sichuan. Produced only in China, it is usually pressed into various shapes and sold mainly in border areas. It is mostly produced in Hunan, Hubei, Sichuan, Guangxi and, of course, Yunnan (shu puerh is also classified as dark tea).
