Crafted from spring buds of century-old wild tea trees in the Majiaxi section of Gaoma Erxi—the core production area of Anhua. This premium Fu Brick tea combines rare wilderness resources with seven decades of traditional craftsmanship. Mellow, golden-flowered, and profound—a masterpiece for collectors and connoisseurs alike.
🌿 Origins & Composition
Origin: Majiaxi, Gaoma Erxi, Anhua County, Hunan Province
Terroir: High altitude (800m+), mist-covered mountains, wild-grown
Harvest Year: 2024 (Aged/Mellowed for 1 year)
Oxidation: Post-fermented (Heicha)
Microbiology: Eurotium cristatum (Golden Flora) "Mother Strain No. 1"
✨ Aroma & Flavor
Aroma: Elegant pine smoke, honeyed sweetness, and a rich, fragrant "Jin Hua" (Golden Flower) fungal aroma.
Taste: Soft, smooth, and full-bodied. A harmony of fruity and delicate floral notes with a lingering sweet aftertaste (Huigan).
Texture: Clean, refreshing, and increasingly sweet through the infusions.
🛠️ Craftsmanship & Heritage
Sourced from high-altitude wild tea trees in Gaoma Erxi, a region famous since the Qing Dynasty (Daoguang era) for producing imperial tribute tea. The "Feng Shang Yan Jin" stone tablet (1824) still stands today as a testament to the area's historical tea quality.
This tea follows the traditional Hunan Fu Brick techniques originating from Baishaxi in 1953. Hand-picked around the Guyu (Grain Rain) season, the 1-bud-2-to-3-leaf raw material undergoes:
Primary Processing: Fixation, rolling, pile-fermentation (Wo Dui), and traditional Seven-Star stove roasting.
Refinement: Manual pressing into bricks followed by Natural "Jin Hua" (Golden Flower) blooming.
Aging: One year of de-firing and natural aging to stabilize the flavor profile.
The tea uses the direct lineage "Mother Strain No. 1" from Baishaxi, ensuring lush, vibrant golden flora growth that enhances the tea's health benefits and aging potential.
🌱 Why This Tea
Wild Old Growth: Sourced from century-old trees in the heart of Anhua’s elite terroir.
Golden Flora Mastery: Dense, vibrant "Jin Hua" (Eurotium cristatum) visible throughout the brick.
Heritage Technique: Based on the 1953 Baishaxi lineage with 70+ years of expertise.
Structural Integrity: Includes tender tea stalks which aid in moisture regulation for long-term storage and increase the tea's polysaccharide content for added sweetness.
🫖 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 1:20 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 1:100 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.
🌟 Perfect For
Heicha Collectors: High potential for long-term aging and value appreciation.
Health Conscious: Known for aiding digestion and metabolic balance.
Wild Tea Enthusiasts: Those seeking the "mountain breath" (Shan Ye Qi) of old-growth trees.
After-Meal Sipping: A smooth, warming tea that settles the stomach.
**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.
Official Seller
