This Bai Liang Tea Cake is expertly sliced from traditional Bai Liang tea logs, using strictly selected premium raw materials to ensure exceptional quality and flavor. The dry leaves exhibit a deep brownish-green hue with a firm, uniform press; upon closer inspection, they release a pure, clean fragrance intertwined with a captivating hint of pine smoke. Each full cake purchase includes a complimentary tea needle, making it convenient to pry and brew while adding a refined sense of ritual to your tea session.
Once brewed, the infusion displays a bright, translucent orange-yellow color with a pure and robust character. The initial taste carries a delicate astringency that dissipates rapidly, giving way to a lingering sweetness and a persistent "Hui Gan" (sweet aftertaste) accented by subtle notes of bamboo leaves. The spent leaves are dark brown and supple, maintaining a remarkable integrity that speaks to the excellence of the harvest. This tea is ideal for aging—a practice known as "storing the new to drink the old." With a decade or more of careful cellaring, the liquor will transform into a brilliant orange-red, evolving into a mellow, velvety texture with sophisticated camphor notes and an enduring finish, offering a true sensory journey through the passage of time.
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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