In 1953, the first Fu brick tea of Hunan was born at Baishaxi, marking a new chapter in the development of Chinese Fu tea. As an important origin in the history of Fu tea, Baishaxi not only witnessed the maturity of Fu tea craftsmanship but also established itself as a benchmark in the realm of dark teas.
Aged Fu tea continues to evolve slowly over time. Its character transforms from initially robust to gentle and mellow, while its aroma develops from a single note into a rich, multi-layered fragrance. Time imparts a deep, restrained flavor, subtle yet profound—like spring rain nurturing quietly. With age, the tea reaches perfection, becoming increasingly aromatic.
This product is crafted using the traditional method of “aging first, then cutting.” The whole brick is aged for years, allowing the tea to naturally transform in a stable environment. Once fully matured, it is cut into pieces suitable for brewing, preserving the tea’s integrity and complexity. Each box contains five different aging periods, offering a sequential tasting experience—almost like conversing with time—and fully enjoying the enduring charm of aged Fu tea.
Three-year aged Fu tea presents matured fungal and light pine-smoke aromas, with a smooth, mellow soup and a clean, lingering sweetness. The tea leaves are carefully selected from large-leaf old trees in the Xuefeng Mountains and Yuntai Mountains of Anhua, hand-picked around the Grain Rain period, using one bud and two to three tender leaves. These nutrient-rich leaves provide a solid foundation for subsequent aging.
Five-year aged Fu tea gradually develops jujube and caramel notes, with a sweet, mellow, and smooth flavor. The selected tea leaves are first fermented into “Tianzi pile” black Mao tea, a type of raw material historically used for Tianjian tribute tea, renowned for its exceptional quality.
Seven-year aged Fu tea exudes licorice and honey aromas, with a thick, silky soup and robust tea Qi. Crafted following ancient methods, it is roasted over a traditional Seven-Star stove using pinewood fire. The gentle pine smoke aroma integrates with the tea’s internal qualities, creating rich layers of matured fragrance over time.
Nine-year aged Fu tea showcases regional floral and malted sugar notes, with a mellow and harmonious soup and a natural rock-sugar-like sweetness. It adheres to natural flowering techniques, using Baishaxi’s “Mother Fungus No.1” direct lineage, the original strain first applied to the 1953 Fu brick teas, ensuring abundant and stable golden flowers.
Eleven-year aged Fu tea offers a complex, composed aroma of plum, woody, and subtle medicinal notes, with a rich, smooth soup and lingering honeyed sweetness. Both the raw leaves and the bricks undergo double aging and are stored long-term in Baishaxi’s traditional tea warehouses, where the air is rich in high-quality microbial flora. This unique environment facilitates the slow and deep transformation of dark tea, producing an aged flavor that is difficult to replicate.
Each box also includes a corn fiber tea bag, which is natural, highly permeable, and convenient for brewing or boiling, making it ideal for everyday enjoyment and sharing.
Brewing Instructions
Gongfu Style (Gaiwan / Yixing Teapot): Use 1 tea piece per ~150 ml boiling water (100°C/212°F), steeping 1–2 infusions for 15–20 sec, 3–6 for 20–30 sec, 7–12 for 35–45 sec; after the 6th infusion, adjust time or switch to boiling/long-steeping to extract more flavor.
Boiling: Use half a tea piece with ~600 ml water, boil 10–15 min for new tea or 20–30 min if previously brewed, and refill when about one-third of the tea remains; typically allows 3 consecutive pots with stable flavor.
Long Steeping (Thermos Flask / Teapot): Use half a tea piece with ~600 ml boiling water, steep 2–3 hours, adding water when about one-third remains; flavor remains consistent for 3 pots or more.
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