I think the wine industry has done a good job educating the consumer
on the difference between champagne and sparkling wines. The biggest
misnomer you will have to deal with are Indian black teas. All you
would have to say Chinese black teas are completely different. I
think Puer has established an identity. Everybody at the Puer
tastings recognizes differences in black teas like Liuan and LiuBao.
I would recommend something more branded or distinct than Hunan
heicha.

Jim

On Dec 20, 9:09 pm, niisonge > wrote:
> 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...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.