This 2020 Tianfu Tea is an upgraded masterpiece of traditional Fuzhuan brick tea. Breaking away from the convention of using third or fourth-grade raw materials, it strictly selects premium large-leaf cultivars from Mount Yuntai in the Xuefeng Mountains of Anhua, located at the 28th parallel north. The tea is harvested around the Guyu season (Grain Rain), utilizing the same tender one-bud, two-to-three-leaf material typically reserved for high-end Tianjian tea. Grown in the core regions of million-year-old moraine rock along the Zijiang River, the tea leaves are naturally enriched with trace elements such as zinc and selenium, providing a profound internal substance.
In terms of craftsmanship, this tea blends ancient methods with modern techniques, following a traditional manual pressing process that creates a clear, distinct wavy texture on the surface. The brick is firm yet balanced, featuring a dark brown luster and lush "Golden Flowers" (Eurotium cristatum). It is processed using the ancient "Seven-Star Stove" pine-wood firing technique, which infuses the tea with a rich pine-smoke aroma. This unique smoky profile is highly prized by connoisseurs, as it gradually transforms into medicinal and ginseng-like fragrances through natural aging.
Tianfu tea possesses the characteristic of improving with age. Over time, through microbial enzymatic catalysis and hydrothermal effects, the total sugar content increases while tea polyphenols hydrolyze into gallic acid and simple catechins. This transformation is the secret behind the tea's evolving sweetness and mellow depth. When brewed, the infusion displays a brilliant, oily orange-red hue, offering a thick, sweet, and smooth flavor profile accompanied by a fragrant fungal aroma. It stands as a premium choice for both refined tasting and long-term collection.
Brewing Methods
Easy Mug Brew
Use a 1:100 ratio （1g tea/ 100 ml water）. Place tea in a mug and add 100°C (212°F) water. Steep for 5–7 minutes. Refill when one-third remains. Use boiling water to fully awaken the aged notes.
Traditional Gongfu Style
Pre-warm a gaiwan or Yixing teapot. Use a 1:30 ratio with 100°C (212°F) water. Steep for 10 seconds for the first two infusions, gradually increasing time. This highlights the evolving layers of fruit and grain.
Thermal Steeping
Use a 1:200 ratio. Pour boiling water into a ceramic-lined flask or teapot. Close the lid and steep for 1–2 hours. This slow extraction coaxes out the maximum sweetness and medicinal benefits.
Boiling Brewing
Use a 1:200 ratio. Add tea to water once it reaches an initial boil. Cook for 10–15 minutes to extract a deep, robust flavor. Strain the liquor for serving, leaving 1/3 of the tea in the pot to be refilled with hot water; this method can be repeated twice.
**Founded in 1939 in Hunan, Baishaxi 白沙溪 is a pioneer of Chinese dark tea and a guardian of Intangible Cultural Heritage. Renowned for its "King of Teas," the Qian Liang Tea, the brand seamlessly blends traditional handcraft with modern quality standards. Baishaxi remains a global benchmark for premium, aged dark tea, highly prized by collectors for its evolving flavor and historical prestige.
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