Bai Sha Xi Qian Liang Cha Mini Cake (2020 Vintage, Aged 4 Years)

From the historic Bai Sha Xi Tea Factory in Anhua County, Hunan—the birthplace of Hei Cha (dark tea) and the first to produce Fu Zhuan with Golden Flowers—comes this extraordinary Qian Liang Cha, a tea that embodies centuries of skill and tradition.

What is Qian Liang Cha?

“Qian Liang Cha” (千两茶), also known as 1000 Catty Tea, is a monumental compressed tea log weighing about 36 kilograms. Each column is made through an intensive, traditional process: the tea leaves are steamed, funneled into a bamboo cylinder, compressed by a team of 5–8 people using wooden levers, and then bound tightly with bamboo strips. After sun-drying and months of curing, these tea logs can be aged for decades—or even centuries—only improving in taste and complexity.

This 2020 vintage was pressed, aged for 4 years, then cut into small cubes (approx. 10 g each) for convenient brewing. Our larger packaging contains eight 40 g boxes (320 g total), with each box holding 3 cubes on average.

Tasting Notes

• Aroma: Earthy and woody, with subtle sweetness and spice
• Flavor: Spicy, sweet, and thick, with notes of molasses, mushrooms, and a touch of smokiness
• Mouthfeel: Rich, full-bodied, and warming, with a lingering finish
• Experience: A tea that unfolds across many infusions—deep, evolving, and capable of delivering a relaxing “tea drunk” state

Why It’s Special

• Authentic Origin: Produced by Bai Sha Xi, China’s oldest and most renowned Hei Cha factory (est. 1940)
• Traditional Craftsmanship: Bamboo-cylinder compression, sun-drying, and careful curing create unmatched depth
• Aging Potential: Can be stored for decades, only becoming smoother and more complex
• Authorized Source: Tao Tea Leaf is the official distributor of Bai Sha Xi in Canada and the United States. The photo shows one of our shipments freshly arrived in our container, with each case carefully packed with authentic Bai Sha Xi Hei Cha. From Anhua County, Hunan, to our Canadian warehouse, we ensure that every box delivers the heritage, craftsmanship, and quality of China’s most historic dark tea producer.

Steeping Guide

Gong Fu Style

• Amount: Break 3–5 g (approx. half a cube)
• Water Temp: 100°C (212°F)
• Rinse: Quick rinse to awaken the leaves
• First Steep: 30–50 seconds
• Second Steep: 10 seconds, then add 5–10 seconds each infusion
• Resteep: Up to 8–10 times

Teapot or Mug

• Amount: 3–5 g
• Water: 8–16 oz at 100°C (212°F)
• Steep Time: 2–3 minutes
• Resteep: 3–4 times