To illustrate my point for the need for a specific word or words for
the tea category "hei cha":

http://www.adagio.com/black/black_sa...a5a6a4e 68098
http://www.harney.com/China-Black-Teas/departments/5/

Why do tea vendors place western black tea (hong cha) and hei cha into
the same category? That will just lead to confusion in the
marketplace. This is exactly the point I'm trying to get across. It
makes it harder for Chinese producers of hei cha to introduce their
product to the western market - since they're not quite sure what to
call it.

My friend said "bian cha" just won't cut it today. Historically,
that's what it was. But today, he said it's an old concept. They are
trying to get out of the old attitudes/conceptions toward the tea as
low-quality, I suppose.