Hei Cha (Dark tea) is a post-fermented tea. It undergoes a very similar production cycle to Shu Puerhs: tea is placed in large piles, heavily watered and left for a number of months to be monitored by tea technicians, occasionally the piles are moved around. This process is also called Wodui. Hei Cha is produced in several different provinces in China such as Hunan , Sichuan, Hubei, Guangxi. When producing Hei Cha each region uses a different raw material and processing technology, this results in teas from different regions having quite different flavours and aromas.