Hei Cha Hei Zhuang, Bai Sha Xi Factory, A, 2010
The infusion tastes of resin dripping down fruit tree bark, mingled with the mineral flavor of rotting leaves. Sweet, nutty, and vegetable notes, along with geranium, paper, tobacco, and mineral salt, are evident. The tea warms well and energizes.
Bai Sha Xi Hei Cha is pressed into a dense brick that cannot be split without an awl. The dry leaves are dark brown, almost black. When warmed, the breath reveals earth, wet wood, and rotting leaves.
The whiskey-colored infusion tastes of resin dripping down fruit tree bark, mingled with the mineral flavor of rotting leaves. Sweet, nutty, and vegetable notes, along with geranium, paper, tobacco, and mineral salt, are evident.
The tea warms well, energizes, and concentrates.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 5-7 g per 100-150 ml of water
Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: thermos
- Water: 90-95°C
- Ratio of dry tea leaves: 1-1.5 g per 200 ml of water
Infuse for 10-15 minutes.
Delivery is carried out via InPost and DPD courier services.
When placing an order, please provide the number of the appropriate InPost parcel locker. Otherwise, the order will be shipped via DPD.
Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.