Bai Sha Xi “Purple Mark” Old Tea Tree Top Hei Cha

Bai Sha Xi “Purple Mark” Old Tea Tree Top Hei Cha

Spring Harvest Fu Brick from 50-Year-Old Tea Trees

The Bai Sha Xi Tea Factory in Anhua County, Hunan, established in 1940, is the oldest and most historic producer of Hei Cha (dark tea) in China, and the first to pioneer Fu Brick teas with Golden Flowers in 1953. Their reputation for craftsmanship and innovation has made Bai Sha Xi synonymous with the finest Hei Cha in the world.

The “Purple Mark” (紫印) is one of Bai Sha Xi’s most treasured productions. It is crafted exclusively from spring harvest leaves picked from wild tea trees over 50 years old, grown in the remote mountainous region of Tuan Yun Jie. The tea material, already rich and powerful in character, undergoes Bai Sha Xi’s proprietary fermentation process before being pressed into dense bricks.

Within the heart of each brick, the prized Golden Flowers (Eurotium Cristatum) flourish under carefully controlled conditions, lending the tea its signature aroma, smooth texture, and subtle sweetness. Once the golden flowers have fully bloomed, the bricks are gently dried at 37°C, a slow process that halts their spread without harming the tea — preserving both the integrity of the leaves and the golden blossoms.

Why It’s Special

• Historic Heritage: From Bai Sha Xi, China’s oldest Hei Cha factory (est. 1940).
• Purple Mark Legacy: One of Bai Sha Xi’s signature high-end productions.
• Old Tea Trees: Made from 50+ year-old wild tea trees, spring-picked for maximum richness.
• Golden Flowers: Abundant Eurotium Cristatum flourish naturally in the bricks, enhancing aroma and smoothness.
• Refined Process: Slow drying at 37°C preserves both the golden flowers and the delicate spring leaf character.
• Authorized Source: Tao Tea Leaf is the official distributor of Bai Sha Xi in Canada and the United States. Each shipment is imported directly from Anhua County, Hunan, with every case carefully packed to preserve the heritage, craftsmanship, and authenticity of China’s most historic dark tea producer.

Tasting Profile

• Aroma: Earthy, woody, with floral and honeyed undertones from golden flowers
• Flavor: Deep, smooth, and layered — with notes of dark wood, malt, and subtle fruit sweetness
• Mouthfeel: Full, mellow, and rounded with a silky texture
• Finish: Sweet, lingering, and gently floral

Steeping Guide

Gong Fu Style

• Amount: 5–7 g
• Water Temp: 95–100°C (203–212°F)
• Rinse: Quick rinse to awaken the tea and golden flowers
• First Steep: 20–25 seconds
• Subsequent Steeps: 10–15 seconds, adding time with each infusion
• Resteep: 8–10 times

Teapot or Mug

• Amount: 3–5 g
• Water: 250–350 ml (8–12 oz) at 95–100°C
• Steep Time: 2–3 minutes
• Resteep: 3–4 times