BAI SHA XI FU ZHUAN HEI CHA
GOLDEN FLOWER BRICK TEA
DARK (HEI CHA) TEA
★ PESTICIDE-FREE
Anhua, Hunan, China
Bai Sha Xi Fu Zhuan Hei Cha is a traditionally fermented Hei Cha from Anhua County, produced by the historic Bai Sha Xi factory, one of the most recognized producers of Anhua dark tea. Carefully aged since 2008, the tea has developed a smooth, mature profile with deep aromatic integration and characteristic golden flower fermentation. The infusion is rich and mellow, offering notes of aged wood, sweet grain, medicinal herbs, and a long, warming finish. MORE
300 g brick
AROMA
Woody
TASTE
Woody
Factory: BAI SHA XI
HARVEST: Spring, 2014
DARK (HEI CHA) TEA
★ PESTICIDE-FREE
Anhua, Hunan, China
Bai Sha Xi Fu Zhuan Hei Cha is a traditionally fermented Hei Cha from Anhua County, produced by the historic Bai Sha Xi factory, one of the most recognized producers of Anhua dark tea. Carefully aged since 2008, the tea has developed a smooth, mature profile with deep aromatic integration and characteristic golden flower fermentation. The infusion is rich and mellow, offering notes of aged wood, sweet grain, medicinal herbs, and a long, warming finish. MORE
300 g brick
AROMA
Woody
TASTE
Woody
Factory: BAI SHA XI
HARVEST: Spring, 2014
HEI CHA (DARK TEA) is a unique category of post-fermented tea distinguished by its microbial fermentation and aging processes. Through the combined action of microorganisms, oxidation, and time, this type of tea develops a rich concentration of bioactive compounds, minerals, amino acids, and complex aromatic substances that contribute to both its distinctive character and traditionally valued properties.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7
WESTERN (INFUSION)
Temperature: 100 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2008 Bai Sha Xi Fu Zhuan Hei Cha is a traditionally fermented Hei Cha produced in Anhua County by the historic Bai Sha Xi factory, one of the most influential and respected producers of Anhua dark tea. The factory is known for preserving traditional Fu Zhuan production methods while maintaining consistent quality and strong aging potential across its teas. Bai Sha Xi has played an important role in the historical development and recognition of Anhua Hei Cha both within China and internationally.
This tea belongs to the Fu Zhuan category of Hei Cha, distinguished by its characteristic “golden flower” fermentation created by beneficial microorganisms developing naturally during controlled aging conditions. Carefully selected raw material and precise fermentation management allow the tea to develop depth, smoothness, and long-term stability. Particular attention is given to balancing microbial transformation, compression, and storage conditions in order to create a refined and clean profile.
Produced in 2008 and professionally aged over many years, this tea has gradually evolved into a mature and harmonious expression of aged Fu Zhuan Hei Cha. The flavors and aromas became increasingly integrated with time, developing greater softness, woody sweetness, and medicinal depth. Today, the tea represents a stable and refined aged Hei Cha with both historical character and excellent drinkability.
PRODUCTION
The production of 2008 Bai Sha Xi Fu Zhuan Hei Cha follows the traditional Anhua Fu Zhuan Hei Cha method developed in Anhua County. Freshly harvested tea leaves first undergo withering, fixation, rolling, and drying to create the primary tea material known as maocha. After this stage, the tea enters a carefully controlled post-fermentation process, where heat, humidity, and microbial activity gradually transform the structure, aroma, and texture of the leaves.
Following fermentation, the tea is steamed and compressed into traditional Fu Zhuan bricks. During controlled aging conditions, beneficial microorganisms known as “golden flowers” (Eurotium cristatum) naturally develop inside the compressed tea. These microorganisms play a fundamental role in shaping the smooth texture, soft sweetness, and characteristic medicinal-woody profile associated with high-quality Fu Zhuan Hei Cha.
Particular attention is given to maintaining stable environmental conditions throughout fermentation and long-term storage in order to support clean microbial development and proper aging. Since this tea was produced in 2008, years of professional natural storage have allowed the flavors and aromas to become increasingly integrated and refined. Over time, the tea developed greater smoothness, woody sweetness, medicinal depth, and structural harmony characteristic of mature aged Anhua Hei Cha.
TERROIR
2008 Bai Sha Xi Fu Zhuan Hei Cha originates from Anhua County in Hunan Province, China, one of the most historically important regions for Hei Cha production. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and stable temperatures throughout the year, creating ideal conditions both for tea cultivation and for the post-fermentation processes central to Fu Zhuan Hei Cha production.
Tea gardens in the region are often located in mountainous and forested environments with mineral-rich soils and high biodiversity. These environmental conditions support slow and balanced leaf development, producing raw material with sufficient strength and complexity for long-term fermentation and aging. The humid climate also contributes to the successful development of the characteristic golden flower fermentation that defines Fu Zhuan Hei Cha.
The terroir of Anhua emphasizes smoothness, depth, and aging potential. Combined with traditional processing and years of careful natural storage, the environment contributes to the tea’s mellow texture, woody sweetness, medicinal complexity, and highly integrated mature character.
ORGANOLEPTICS
The dry leaf appearance is dense and compressed, with dark brown to black leaves and visible golden flowers distributed throughout the brick. The aroma of the dry tea is warm and mature, showing notes of aged wood, sweet grain, dried fruit, and subtle medicinal herbs. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and softer, revealing warm bread crust, dates, forest wood, and delicate fermentation nuances characteristic of aged Fu Zhuan Hei Cha. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and smooth integration, where woody sweetness, herbal freshness, and earthy warmth merge harmoniously.
The aroma of the liquor in the empty cup is rich and persistent, with pronounced sweet woody tones and gentle herbal nuances. The taste is smooth and mellow, with a rounded medium-to-full body and a soft, comforting texture developed through years of aging. From the first sips, notes of warm wood, dried dates, sweet grain, medicinal herbs, and soft earthy sweetness emerge, supported by almost no bitterness or astringency. The profile remains stable and calming across multiple infusions, gradually revealing deeper mineral and forest-like undertones. The aftertaste is long, warming, and clean, leaving lingering sweet woody notes and gentle herbal freshness in the throat. In the empty cup after drinking, rich aromas of aged wood, grain sweetness, dried fruit, and soft fermentation notes remain for a long time.
2008 Bai Sha Xi Fu Zhuan Hei Cha is a traditionally fermented Hei Cha produced in Anhua County by the historic Bai Sha Xi factory, one of the most influential and respected producers of Anhua dark tea. The factory is known for preserving traditional Fu Zhuan production methods while maintaining consistent quality and strong aging potential across its teas. Bai Sha Xi has played an important role in the historical development and recognition of Anhua Hei Cha both within China and internationally.
This tea belongs to the Fu Zhuan category of Hei Cha, distinguished by its characteristic “golden flower” fermentation created by beneficial microorganisms developing naturally during controlled aging conditions. Carefully selected raw material and precise fermentation management allow the tea to develop depth, smoothness, and long-term stability. Particular attention is given to balancing microbial transformation, compression, and storage conditions in order to create a refined and clean profile.
Produced in 2008 and professionally aged over many years, this tea has gradually evolved into a mature and harmonious expression of aged Fu Zhuan Hei Cha. The flavors and aromas became increasingly integrated with time, developing greater softness, woody sweetness, and medicinal depth. Today, the tea represents a stable and refined aged Hei Cha with both historical character and excellent drinkability.
PRODUCTION
The production of 2008 Bai Sha Xi Fu Zhuan Hei Cha follows the traditional Anhua Fu Zhuan Hei Cha method developed in Anhua County. Freshly harvested tea leaves first undergo withering, fixation, rolling, and drying to create the primary tea material known as maocha. After this stage, the tea enters a carefully controlled post-fermentation process, where heat, humidity, and microbial activity gradually transform the structure, aroma, and texture of the leaves.
Following fermentation, the tea is steamed and compressed into traditional Fu Zhuan bricks. During controlled aging conditions, beneficial microorganisms known as “golden flowers” (Eurotium cristatum) naturally develop inside the compressed tea. These microorganisms play a fundamental role in shaping the smooth texture, soft sweetness, and characteristic medicinal-woody profile associated with high-quality Fu Zhuan Hei Cha.
Particular attention is given to maintaining stable environmental conditions throughout fermentation and long-term storage in order to support clean microbial development and proper aging. Since this tea was produced in 2008, years of professional natural storage have allowed the flavors and aromas to become increasingly integrated and refined. Over time, the tea developed greater smoothness, woody sweetness, medicinal depth, and structural harmony characteristic of mature aged Anhua Hei Cha.
TERROIR
2008 Bai Sha Xi Fu Zhuan Hei Cha originates from Anhua County in Hunan Province, China, one of the most historically important regions for Hei Cha production. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and stable temperatures throughout the year, creating ideal conditions both for tea cultivation and for the post-fermentation processes central to Fu Zhuan Hei Cha production.
Tea gardens in the region are often located in mountainous and forested environments with mineral-rich soils and high biodiversity. These environmental conditions support slow and balanced leaf development, producing raw material with sufficient strength and complexity for long-term fermentation and aging. The humid climate also contributes to the successful development of the characteristic golden flower fermentation that defines Fu Zhuan Hei Cha.
The terroir of Anhua emphasizes smoothness, depth, and aging potential. Combined with traditional processing and years of careful natural storage, the environment contributes to the tea’s mellow texture, woody sweetness, medicinal complexity, and highly integrated mature character.
ORGANOLEPTICS
The dry leaf appearance is dense and compressed, with dark brown to black leaves and visible golden flowers distributed throughout the brick. The aroma of the dry tea is warm and mature, showing notes of aged wood, sweet grain, dried fruit, and subtle medicinal herbs. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and softer, revealing warm bread crust, dates, forest wood, and delicate fermentation nuances characteristic of aged Fu Zhuan Hei Cha. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and smooth integration, where woody sweetness, herbal freshness, and earthy warmth merge harmoniously.
The aroma of the liquor in the empty cup is rich and persistent, with pronounced sweet woody tones and gentle herbal nuances. The taste is smooth and mellow, with a rounded medium-to-full body and a soft, comforting texture developed through years of aging. From the first sips, notes of warm wood, dried dates, sweet grain, medicinal herbs, and soft earthy sweetness emerge, supported by almost no bitterness or astringency. The profile remains stable and calming across multiple infusions, gradually revealing deeper mineral and forest-like undertones. The aftertaste is long, warming, and clean, leaving lingering sweet woody notes and gentle herbal freshness in the throat. In the empty cup after drinking, rich aromas of aged wood, grain sweetness, dried fruit, and soft fermentation notes remain for a long time.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.