The 2018 Wu Fu Brick Tea is carefully crafted from high-quality local large-leaf tea grown in the Xuefeng Mountain range of Anhua. The fresh leaves are harvested around the Grain Rain season, selecting tender one-bud-two-to-three-leaf material. They are first processed into premium sun-dried black tea (hei mao cha), and then meticulously refined using traditional handcrafted techniques.
The tea brick has a smooth, even surface with a lustrous dark black sheen. Its aroma is pure and pronounced, reflecting the classic character of Anhua Fu brick tea.
A defining feature of Fu brick tea is the presence of “Golden Flowers” (Eurotium cristatum). These beneficial microflora do not grow on the surface of the brick but develop inside it. Once the brick is opened, abundant golden flowers can be seen, releasing a rich and distinctive fungal floral aroma—an indicator of high quality.
The brick is moderately compressed, allowing for good airflow and fermentation. The leaves are broad and thick, rich in internal substances, and highly durable for repeated brewing, revealing evolving layers of flavor over time.
The raw material comes from the Yun Tai Mountain tea region, located within the “golden latitude” belt of 28°N. The area lies in a core distribution zone of glacial gravel (ice-drift rock) soil, rich in trace elements such as zinc and selenium, which contribute to the tea’s full-bodied texture and complex character.
The dry tea carries a high, clean smoky pine aroma. The liquor brews into a bright amber-red color with exceptional clarity, resembling a glass of aged red wine. Appreciating the color of Hunan dark tea is a sensory pleasure in itself—what ancient scholars referred to as the “iron-like tea of Tanzhou,” where the liquor is “like amber.”
This tea is roasted using traditional “Seven-Star Stove” pine wood fire techniques. The resulting smoky pine aroma is rich yet smooth. With aging, this aroma gradually transforms into caramel and medicinal aged notes, becoming deeper and more complex over time. It is a tea well worth savoring and collecting.
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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