A very old Chinese specialty is heicha, literally "black tea". They are among the oldest and most original methods of processing the leaves of Camellia Sinensis and include a wide range of the most diverse teas in multiple forms. It is the fermentation by means of microorganisms from the environment that gives the heicha their very specific character.
A special category of Heicha are the Gu Shu Pu Er, raw Pu Er from over 100-year-old tea trees from various mountains in southern Yunnan, each of which brings its own, terroir-typical notes to the tea.
