BAI SHA XI FU ZHUAN CHA
GOLDEN FLOWER BRICK TEA
DARK (HEI CHA) TEA
★ PESTICIDE-FREE
Anhua, Hunan, China
Bai Sha Xi in Hunan has a long-standing tradition of tea production. The factory has played a significant role in the development and promotion of Hunan's Hei Cha. 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 in Hunan has a long-standing tradition of tea production. The factory has played a significant role in the development and promotion of Hunan's Hei Cha. MORE
300 g brick
AROMA
Woody
TASTE
Woody
Factory: BAI SHA XI
HARVEST: Spring, 2014
Fermented tea also known as Hei Cha has an excellent healing effect, as it contains theaflavins - substances that can resist tumours, and prevent the formation of blood clots and coagulation. Hei Cha improves immunity, inhibits the spread of cancer cells, prevents cardiovascular diseases, and much more. It is believed that this kind of tea prolongs life.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about FERMENTED TEA
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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 and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
GOLDEN FLOWER BRICK TEA 2014
ORIGIN
Anhua is a county located in Hunan province, China. It is considered one of the birthplaces of dark tea. Since the 15th century, this tea has had an "emperor's tea" status. After some time, this tea became accessible to ordinary people and very quickly became famous due to its beneficial properties. All the northwest minorities of the country call this tea "a drink of life". For centuries, Hunan’s dark tea was an essential commodity in the ancient Tea Horse Road trade, where it was transported to Tibet, Mongolia, and Russia due to its long shelf life and post-fermentation properties. Nowadays, Anhua tea processing technology is included in the second state list of intangible cultural heritages.
With a history spanning over a century, Bai Sha Xi factory is renowned for its expertise in producing Hei Cha (dark tea), particularly the iconic Fu Zhuan and Qian Liang Cha. Bai Sha Xi has played a pivotal role in shaping the heritage of Hunan dark tea. The origins of Bai Sha Xi can be traced back to 1939, when it was officially established as a state-owned enterprise. Bai Sha Xi became a key player in standardizing and refining the production of Hei Cha, elevating its reputation across China and beyond.
ABOUT
Due to a very specific processing technology, this tea has a very beneficial impact on the human body. Among the many health benefits are a decrease in blood pressure, lipids, and blood sugar, inhibition of the spread of cancer cells, and an increase in immunity. It is beneficial for regulating weight and the metabolism of fats in the human body. Dark tea's theaflavins are effective as antioxidants and free radical scavengers. They resist cancer and mutations in the body's cells, have antibacterial and antiviral effects, and improve and treat cerebrovascular diseases and diabetes. The content of mineral trace elements in dark teas is higher than in other teas. Selenium stimulates the production of proteins and antibodies, increases disease resistance, and is also effective in treating coronary heart disease and opposition to the formation and development of cancer cells. Low in teaine (caffeine).
During processing and storing, a fungal culture called "Jinhua", or "Golden Flowers", appears on the leaves. Scientifically, the culture is called 'Eurotium Cristatum', probiotic live microorganisms that provide health benefits when consumed, generally by improving or restoring the gut flora. This tea is made from a special cultivar called 'Yuntaishan Da Ye Zhong' used for the highest quality Anhua Hei Cha. This cultivar is rich in polyphenols and amino acids. The finished product has a gentle aroma and a thick sweet taste. Due to the climate, soil, raw material quality, and the environment where processing happens, there is a huge amount of different Anhua Hei Cha on the market. This is a very special representative of an authentic one and I'm very excited to share this treasure with you.
ORGANOLEPTICS
The dry tea leaves have a restrained, calm aroma. When warmed, the scent reveals vegetal and slightly marine notes. After rinsing, the aroma intensifies, becoming softer and warmer, with hints of fresh pastries and confectionery spices. The fragrance evolves into aromatic wood with further infusions, evoking associations with a sauna or a countryside house.
The tea brews into a clear infusion with a dark amber hue. Its taste is sweet and light, with woody and nutty notes. The creamy texture creates a pleasant mouthfeel. The tea leaves a long-lasting sweet aftertaste with a slight buttery sensation. With subsequent infusions, the flavor deepens, revealing rich, woody nuances that aged tea connoisseurs highly appreciate.
Anhua is a county located in Hunan province, China. It is considered one of the birthplaces of dark tea. Since the 15th century, this tea has had an "emperor's tea" status. After some time, this tea became accessible to ordinary people and very quickly became famous due to its beneficial properties. All the northwest minorities of the country call this tea "a drink of life". For centuries, Hunan’s dark tea was an essential commodity in the ancient Tea Horse Road trade, where it was transported to Tibet, Mongolia, and Russia due to its long shelf life and post-fermentation properties. Nowadays, Anhua tea processing technology is included in the second state list of intangible cultural heritages.
With a history spanning over a century, Bai Sha Xi factory is renowned for its expertise in producing Hei Cha (dark tea), particularly the iconic Fu Zhuan and Qian Liang Cha. Bai Sha Xi has played a pivotal role in shaping the heritage of Hunan dark tea. The origins of Bai Sha Xi can be traced back to 1939, when it was officially established as a state-owned enterprise. Bai Sha Xi became a key player in standardizing and refining the production of Hei Cha, elevating its reputation across China and beyond.
ABOUT
Due to a very specific processing technology, this tea has a very beneficial impact on the human body. Among the many health benefits are a decrease in blood pressure, lipids, and blood sugar, inhibition of the spread of cancer cells, and an increase in immunity. It is beneficial for regulating weight and the metabolism of fats in the human body. Dark tea's theaflavins are effective as antioxidants and free radical scavengers. They resist cancer and mutations in the body's cells, have antibacterial and antiviral effects, and improve and treat cerebrovascular diseases and diabetes. The content of mineral trace elements in dark teas is higher than in other teas. Selenium stimulates the production of proteins and antibodies, increases disease resistance, and is also effective in treating coronary heart disease and opposition to the formation and development of cancer cells. Low in teaine (caffeine).
During processing and storing, a fungal culture called "Jinhua", or "Golden Flowers", appears on the leaves. Scientifically, the culture is called 'Eurotium Cristatum', probiotic live microorganisms that provide health benefits when consumed, generally by improving or restoring the gut flora. This tea is made from a special cultivar called 'Yuntaishan Da Ye Zhong' used for the highest quality Anhua Hei Cha. This cultivar is rich in polyphenols and amino acids. The finished product has a gentle aroma and a thick sweet taste. Due to the climate, soil, raw material quality, and the environment where processing happens, there is a huge amount of different Anhua Hei Cha on the market. This is a very special representative of an authentic one and I'm very excited to share this treasure with you.
ORGANOLEPTICS
The dry tea leaves have a restrained, calm aroma. When warmed, the scent reveals vegetal and slightly marine notes. After rinsing, the aroma intensifies, becoming softer and warmer, with hints of fresh pastries and confectionery spices. The fragrance evolves into aromatic wood with further infusions, evoking associations with a sauna or a countryside house.
The tea brews into a clear infusion with a dark amber hue. Its taste is sweet and light, with woody and nutty notes. The creamy texture creates a pleasant mouthfeel. The tea leaves a long-lasting sweet aftertaste with a slight buttery sensation. With subsequent infusions, the flavor deepens, revealing rich, woody nuances that aged tea connoisseurs highly appreciate.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION