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Jing Yang Fu Zhuan “Fu Brick” Tea (2020 Spring)

Jing Yang Fu Zhuan “Fu Brick” Tea (2020 Spring)

MyTeaPal Club

Type
Dark Tea
Origin
Jingyang County, Shaanxi Province, China & Furong Mountain, Anhua County, Hunan Province, China
Cultivar
Anhua Qunti Zhong
Elevation
Around 1000m
Steeping instructions
Water Temperature: Use boiling water at 100°C (212°F) for all steps. Rinse: Rinse for 10 seconds before the first infusion. Steeping: - Gongfu style: 1g : 25ml. For the first three infusions, steep for 20s, 15s, and 10s, then gradually increasing the steeping time with each round. - Western style: 1g : 80ml, 2min + 1min per infusion. - Boiling or steam: 1g: 80ml.
Description
Fu Zhuan (茯砖), or Fu Brick, is a type of dark tea that originated in Jingyang, Shaanxi. This region, located near the ancient capital of Chang’an (modern-day Xi'an), played a crucial role in the tea-horse trade, connecting Northwest China with Central Asia. A unique characteristic of Fu brick tea is the development of Eurotium cristatum (commonly known as “golden flowers”), a beneficial fungus that forms naturally during fermentation, enhancing both the flavor and quality of the tea. While Fu brick tea from Anhua is more widely known today, Anhua only began producing it in the 1950s, whereas Jingyang has a far longer history with this tea. Due to Shaanxi’s smaller-scale tea production compared to southern provinces like Sichuan, Hubei, and Hunan, Fu brick tea often uses semi-processed leaves sourced from outside Shaanxi. For this particular tea, the leaves were harvested from Furong Mountain in Anhua, Hunan, one of the most renowned tea-producing areas in Anhua. After being semi-processed in Anhua in 2020, the tea leaves were stored for over a year before being transported to Jingyang for the final stages of processing. The natural environment of Jingyang, including its unique climate and air, plays a critical role in promoting the vibrant growth of golden flowers, surpassing the results achieved through artificial methods elsewhere. This Fu brick tea is traditionally hand-pressed, a process that maintains the tea’s integrity better than machine compression, allowing for ideal air circulation. Stems in the tea are intentionally left intact to ensure that air flows freely, which is essential for fermentation and the production of the golden flowers. These golden flowers not only give the tea its unique look and flavor but also aid in oxidation, transforming complex carbohydrates into simpler sugars, thus enhancing both the taste and the health benefits. Regular consumption is believed to improve digestion and boost metabolism, thanks to the unique microbial activity during the fermentation process. This tea was custom-made by the producer, with only 2,000 cakes of 500 grams produced—a small quantity compared to larger commercial productions. This traditional hand-pressed method, combined with careful fermentation and natural aging, gives this Fu Zhuan tea its deep, robust flavor and distinctive health-enhancing properties.

Shipped in October 2024

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