Shiliang Tea (Ten-Liang Tea) is a drinkable piece of Intangible Cultural Heritage, often referred to as the "Miniature Qianliang Tea." Weighing approximately 362.5g, it offers a more lightweight and daily-oriented alternative to the traditional Qianliang (Thousand-Liang) system, perfectly balancing collectible value with brewing convenience.
Size Comparison:
Shiliang Tea: Approx. 362.5g
Bailiang Tea: Approx. 3.625kg
Qianliang Tea: Approx. 36.25kg
Heritage and Standards
In 1952, 1983, and 1997, Baishaxi revived the production of Qianliang Tea three times, systematically protecting and continuing this ancient dark tea (Heicha) craft. As a primary successor of these traditional techniques, Baishaxi also served as a key drafter for the current Chinese national standard GB/T 32719.2.
Premium Raw Materials
The tea is sourced from unique moraine landforms, an ecological environment famously described since ancient times as "growing naturally along mountain cliffs and watersides without being planted."
The primary ingredient is the Yuntai Mountain Large-Leaf Species, hailed as the "Mother of Hunan Tea Trees" and the "Chip of Dark Tea." Leaves are hand-picked only once a year during the spring to capture the concentrated essence of the season. The selection ensures a rich and balanced internal composition by picking leaves that are neither too old nor too tender.
Ancient Craftsmanship
The production follows the ancient methods of the Qing Dynasty, completed entirely by hand. It utilizes natural fermentation through exposure to sun and night dew, allowing the tea to transform naturally within its environment.
The packaging uses traditional natural materials: hand-woven bamboo strips and Indocalamus (Liao) leaves. The bamboo protects the tea's structure, while the leaves shield it from dust, impart a natural fragrance, and provide antibacterial properties.
Sensory Profile
The finished product is tightly pressed and symmetrical, with a greenish-brown, lustrous appearance.
Aroma: The dry tea has a pure scent of Indocalamus leaves and a hint of pine smoke. The brewed tea fuses roasted and woody notes into the liquid.
Liquor: The tea is bright and oily like amber, with a transparent texture.
Flavor: Mellow and smooth with a distinct returning sweetness (Huigan) and long-lasting salivation.
Infused Leaves: The aroma is rich and complex, displaying layers of pine smoke and caramel.
More Than Just Tea
Shiliang Tea is more than a beverage; it is a piece of tasteable heritage art. Whether placed on a desk to add elegance or displayed on a bookshelf as an expression of Oriental aesthetics, it is perfect for daily enjoyment, allowing one to feel the authentic temperature and evolution of tea over 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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