2020 Bai Sha Xi An Hua Hei Cha Hua Brick – Traditional Craft (Flower Brick)

Nestled in the misty high mountains of the Xuefeng range, Anhua County, Hunan Province, is one of China’s most celebrated origins for dark tea. With fertile soil, abundant rainfall, and a centuries-long tradition, Anhua is renowned nationwide for producing Hei Cha of outstanding quality.

In 1958, the very first Hua Brick Tea (花砖茶) was created at the Bai Sha Xi Tea Factory, marking a turning point in Hei Cha history and revolutionizing the way dark teas were crafted. Since then, Hua Brick has been a signature expression of Anhua Hei Cha, produced continuously for decades.

This 2020 Hua Brick is pressed from spring-harvested tea leaves grown in Anhua’s mountainous tea gardens. Using Bai Sha Xi’s proprietary fermentation process, the leaves are crafted into large 1000-gram bricks, within which golden flowers (Eurotium Cristatum) naturally flourish. Once the flowers have bloomed, the bricks are carefully dried at 37°C, a slow method that halts their spread while preserving the tea’s integrity and sweetness.

The result is a tea that is perfectly balanced:

• Liquor: Bright orange-red, clear, and vibrant
• Flavor: Sweet, thick, and smooth with notes of dried fruit, hay, and mushrooms
• Mouthfeel: Smooth and soothing on the palate and throat.
• Bodyfeel: Mild, warming, and harmonious — leaving the drinker both refreshed and relaxed

This is Hua Brick Tea at its finest, representing the heritage, craftsmanship, and balance that Bai Sha Xi has perfected over generations.

Why It’s Special

• Historic Legacy: Hua Brick was first invented at Bai Sha Xi in 1958, revolutionizing Hei Cha processing.
• Spring Harvest Material: Made from robust leaves grown in the mountainous tea gardens of Anhua.
• Golden Flowers: Cultivated naturally within the bricks, contributing aroma, sweetness, and smoothness.
• Traditional Craft: Fermented and pressed using Bai Sha Xi’s proprietary techniques, then dried slowly at 37°C.
• Authorized Source: Tao Tea Leaf is the official distributor of Bai Sha Xi in Canada and the United States, ensuring authenticity and direct sourcing.

Tasting Profile

• Aroma: Sweet hay, dried fruit, and earthy mushrooms
• Flavor: Smooth, thick, and balanced with subtle fruit and umami notes
• Mouthfeel: Silky, lubricating, and soothing in the throat
• Finish: Sweet, mellow, and lingering with a gentle body-warming effect

Steeping Guide

Gong Fu Style

• Amount: 3-5 g
• Water Temp: 95–100°C (203–212°F)
• Rinse: Quick rinse to awaken the tea and golden flowers
• First Steep: 30-50 seconds
• Subsequent Steeps: 10–15 seconds, increasing gradually with each infusion
• Resteep: 8 times

Teapot or Mug

• Amount: 3–5 g
• Water: (8–16 oz) at 95–100°C
• Steep Time: 2–3 minutes
• Resteep: 3–4 times