Bai Sha Xi Black Tea, Famous Chinese Black Tea

The Chinese province of Hunan grows and produces only one type of tea, Black tea. It is not like any other Black tea. The most famous Hunan Black teas is Bai Sha Xi from Anhua County, Hunan Province.

When producing this type of tea, the fermentation and smoking process is exclusively done on pine wood. This is how the tea gets a smoky flavor. Tea production in Anhua is conducted exclusively on traditional recipes that are passed down from generation to generation.

Hunan Black tea has properties similar to those of Puer. Any other tea, except Hunan Black tea and Yunnan Puer, that does not gain further treatment, eventually deteriorates under natural conditions of storage. Black tea is fermented and can be used even after several decades.

Aroma: strong, and smoky.
Infusion: you'll be surprised, but once infused it gives a pale yellow color.
Taste: soft and at the same time tart, with a slightly sour taste.

Healing properties
Bai Sha Xi has a number of useful properties that help to treat diseases of the gastrointestinal tract and a number of infectious diseases. This drink has great healing properties as it contains theaflavins: substances that can withstand malignant tumors, prevent the formation of blood clots, boost immunity, and slow the spread of cancer cells in the stomach and liver.

How to brew it?
1. Suitable for brewing in a flask or earthenware teapot.
2. Pour hot water over the teapot to warm it up.
3. Put 5-7 grams of tea leaves per 100-120 ml of water.
4. Add boiling water (100 degrees). Leave to brew for 15-20 seconds.
5. The first brew is designed to wash the leaves. Pour out this first batch.
6. The second steep can be made after a few seconds to around 20 seconds, depending on one's taste. (The shorter the brewing time, the more steeps the tea can endure). You can brew this tea up to 7-8 times.

Brew the tea for the right time, not too long, and you will be surprised with how aromatic the taste can be.