BAI SHA XI FU ZHUAN HEI CHA
HUNAN GOLDEN FLOWER DARK TEA
DARK (HEI CHA) TEA
★ PESTICIDE-FREE
Anhua, Hunan, China
Bai Sha Xi in Hunan has a long-standing tradition of tea production, dating back several decades. The factory has played a significant role in the development and promotion of Hunan's Hei Cha. MORE
300 g brick
AROMA
...
TASTE
..
HARVEST: Spring, 2008
DARK (HEI CHA) TEA
★ PESTICIDE-FREE
Anhua, Hunan, China
Bai Sha Xi in Hunan has a long-standing tradition of tea production, dating back several decades. The factory has played a significant role in the development and promotion of Hunan's Hei Cha. MORE
300 g brick
AROMA
...
TASTE
..
HARVEST: Spring, 2008
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 PUERH TEA BASICS
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
ANHUA BRICK TEA 2008
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 common 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". Nowadays, Anhua tea processing technology is included in the second state list of intangible cultural heritages.
Bai Sha Xi in Hunan has a long-standing tradition of tea production, dating back several decades. The factory has played a significant role in the development and promotion of Hunan's Hei Cha.
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. Extremely useful for the regulation of 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 cells of the body, have antibacterial and antiviral effects, and improve and treat cerebrovascular diseases, as well as diabetes. The content of mineral trace elements in dark teas is higher than in other types of teas. Selenium stimulates the production of proteins and antibodies, increases the degree of disease resistance, and is also effective in the treatment of 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, and raw material quality as well as 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 taste of tea is dense and sweet with woody, tobacco, and smoky notes. Tender oily texture. The aroma of an aged tea with an oak wood tone. Anhua Hei Cha has a very gentle energy, and the colour of the infusion has a dark amber tone.
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 common 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". Nowadays, Anhua tea processing technology is included in the second state list of intangible cultural heritages.
Bai Sha Xi in Hunan has a long-standing tradition of tea production, dating back several decades. The factory has played a significant role in the development and promotion of Hunan's Hei Cha.
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. Extremely useful for the regulation of 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 cells of the body, have antibacterial and antiviral effects, and improve and treat cerebrovascular diseases, as well as diabetes. The content of mineral trace elements in dark teas is higher than in other types of teas. Selenium stimulates the production of proteins and antibodies, increases the degree of disease resistance, and is also effective in the treatment of 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, and raw material quality as well as 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 taste of tea is dense and sweet with woody, tobacco, and smoky notes. Tender oily texture. The aroma of an aged tea with an oak wood tone. Anhua Hei Cha has a very gentle energy, and the colour of the infusion has a dark amber tone.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION