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Heicha is a post-ripened, fermented tea sort from various provinces in China. Heicha and Shu Puerh teas are very similar, but the significant difference is that the latter is dried and rewetted while resting in sunlight for a long time, while Heicha Tea is twisted and left to rest indoors. The wet piles are covered, the wet tea leaves ferment and undergo a microbiological maturation process that lasts several months to many years. This microbiological maturation changes their chemistry, reduces their astringency, softens their flavor, and proliferates beneficial fungi and bacteria in the tea. The effects of Heicha on health and digestion are significant. Varieties: Liu Bao (Guangxi), Fuzhuan (Hunan), Liu An (Anhui), Zang Cha (Tibet), Qing Zhuan cha (Hubei), Lu Bian Cha (Sichuan).