Hei Cha (黑茶) is the family of fermented, usually compressed and formed teas which includes the better known Puer teas, which are made in Yunnan Province. Anhui Hei Cha is a sub-category of these teas, made in Anhui Province.
This Anhui Hei Cha was processed using the "wo dui" method of piling fermentation, which is the precursor to the the processing used to produce shu puer. The tea is approximately 15 years old, and has been aged in large baskets. The deep, red liquor is rich and darkly earthy.
origin: Anhui, China