Jingyang Genshe 2018 Vintage Fu Brick Tea | The Three Essentials

Appearance & Aroma (Dry Brick)

• Visual: Dense, well-compressed brick with visible stratification from hand-pressing; dark brown to charcoal surface with golden-yellow speckles (golden flowers) visible when broken open
• Dry Aroma: Pronounced aged wood notes, dried jujube sweetness, subtle fungal earthiness reminiscent of aged balsamic, with a clean mineral undertone; no mustiness or off-odors indicating proper dry storage

Wet Leaf (After Brewing)

• Leaf Appearance: Dark amber-brown leaves and stems; softened but still structured; visible golden flower colonies on leaf surfaces
• Wet Leaf Aroma: Intensified sweetness—dried longan, roasted chestnut, and warm leather; the tea oil process creates a distinctive "concentrated broth" note absent in standard Fu Bricks

Liquor Color

• Primary Color: Deep Amber to Reddish Mahogany
• Clarity: Bright and translucent with excellent clarity; no sediment or cloudiness
• Visual Comparison: Resembles aged bourbon or vintage port wine—rich, inviting, gem-like

Mouthfeel

• Texture: Velvety and coating; medium-to-full body with noticeable oiliness (a hallmark of the tea oil technique)
• Astringency: Minimal to none—the extended aging has fully softened any rough edges
• Huigan (回甘, Returning Sweetness): Pronounced and lasting; sweetness emerges 10–15 seconds after swallowing and lingers for several minutes
• Sheng Jin (生津, Salivation): Moderate; creates pleasant moistness on the palate

Core Flavor Notes

• Primary Notes: Roasted chestnut, caramel, jujube (Chinese red date)
• Secondary Notes: Dried longan, subtle ginseng-like bitterness (medicinal depth), cedar wood
• Tertiary Notes: Dark honey, leather, hint of cocoa, aged tobacco (refined, not smoky)
• Flavor Complexity Comparison: Similar to a well-aged natural wine with tertiary development, or a barrel-aged bourbon with prominent wood influence and dried fruit sweetness

Empty Cup & Finish

• Empty Cup Aroma (挂杯香, Guà Bēi Xiāng): Persistent sweet fragrance of dried apricot and sandalwood; remains detectable for 15+ minutes
• Finish Length: Extended—flavors evolve over 3–5 minutes, transitioning from initial sweetness through woody mid-notes to a clean, mineral-tinged conclusion
• Aftertaste Character: Clean and warming; no bitterness or astringency in the finish

Body Sensation (Chaqi / 茶气)

• Physical Sensation: Gentle warming that radiates from the core; promotes comfortable, settled feeling in the stomach
• Relaxation Effect: Calming without sedation; supports post-meal comfort
• Chaqi Intensity: 3.5/5 — Present and noticeable but gentle; this is a tea of subtle, sustained energy rather than dramatic stimulation

How to Brew Genshe Fu Brick Tea

Fu Brick Tea is remarkably versatile and forgiving.

Method 1: Gongfu Style (Recommended for Connoisseurs)

This method maximizes flavor extraction and allows you to experience the tea's evolution across infusions.

• Tea Amount: 5–7 grams per 100ml water
• Water Temperature: 100°C (212°F) — full boiling water
• Vessel: Gaiwan, Yixing clay teapot, or ceramic teapot
• Rinse: Perform one quick rinse (3–5 seconds) to awaken the leaves; discard this liquid
• First Infusion: 10–15 seconds
• Second & Third Infusions: 8–12 seconds
• Subsequent Infusions: Add 5–10 seconds per round
• Expected Yield: 12–18 quality infusions
• Tip: Due to the tea oil process, this Fu Brick delivers exceptional flavor from the very first drinkable infusion—do not expect weak early steeps

Method 2: Stovetop Simmering (Highly Recommended)

Traditional and deeply satisfying—this method extracts maximum depth and showcases the aged character.

• Tea Amount: 8–10 grams per 1 liter water
• Water Temperature: Bring to boil, then reduce to gentle simmer
• Equipment: Clay pot, glass kettle, or stainless steel pot
• Method: Add tea to cold or warm water; bring to boil; reduce heat and simmer for 5–10 minutes; strain and serve
• Variations: For stronger brew, simmer up to 15–20 minutes; for lighter brew, reduce to 3–5 minutes
• Re-simmering: The same leaves can be simmered 2–3 additional times by extending cook time slightly
• Best For: Cold weather; sharing with multiple guests; those who enjoy bold, concentrated tea

Method 3: Grandpa Style (Casual Daily Drinking)

Simple and convenient for extended drinking sessions at your desk or throughout the day.

• Tea Amount: 3–4 grams per 300–400ml vessel
• Water Temperature: 95–100°C (203–212°F)
• Vessel: Large mug, thermos, or glass tumbler
• Method: Add tea to vessel; pour hot water; let steep without straining; drink and refill as liquid depletes to about one-third; leaves remain in vessel
• Duration: Leaves can steep for several hours without becoming bitter
• Best For: Office drinking; travel; those who prefer minimal equipment

Method 4: Western Style (French Press or Large Teapot)

Accessible method for those new to Chinese tea or serving larger groups.

• Tea Amount: 4–5 grams per 500ml water
• Water Temperature: 100°C (212°F)
• Steep Time: 3–5 minutes for first infusion; 5–8 minutes for second; 8–12 minutes for third
• Equipment: French press, large ceramic teapot, or infuser mug
• Expected Yield: 3–4 quality infusions
• Tip: Break the tea into smaller pieces for more even extraction in a French press

Method 5: Thermos Flask Brewing (Portable Deep Extraction)

Ideal for travel, hiking, or those who want tea ready throughout the day.

• Tea Amount: 5–8 grams per 500ml thermos
• Method: Add tea to thermos; fill with boiling water; seal; let steep for 1–4 hours
• Result: Rich, concentrated brew that remains warm and flavorful for hours
• Best For: Outdoor activities; office all-day drinking; those who appreciate bold concentration

Quick brewing guide

• 
  French press or large teapot: 4–5g per 500ml water at 100°C / 212°F. Steep for 3–5 minutes for the first infusion, then extend later infusions to taste.
• 
  Gongfu: 5–7g per 100ml boiling water. Rinse for 3–5 seconds and discard. Start with 10–15 seconds, use 8–12 seconds for the second and third infusions, then add 5–10 seconds for later rounds.

Fu Brick Tea continues to age and develop in proper storage conditions.

Ideal Storage Conditions:

• Environment: Cool, dry, well-ventilated space away from direct sunlight
• Temperature: 15–28°C (59–82°F); avoid extreme fluctuations
• Humidity: 40–70% relative humidity; too dry halts aging, too humid risks mold
• Odor Protection: Store away from strong-smelling substances (spices, perfumes, chemicals); tea absorbs odors readily
• Container: Keep in original kraft paper wrapping or place in unglazed clay jar, bamboo basket, or cardboard box; avoid airtight plastic containers that trap moisture

Important Warnings:

• Never refrigerate or freeze this tea — Cold storage halts beneficial aging, introduces condensation moisture, and can cause the golden flowers to become dormant or die
• Avoid sealed plastic bags for long-term storage — These trap moisture and prevent the tea from "breathing," potentially causing off-flavors
• Check periodically — Inspect your brick every 6–12 months for any signs of unwanted mold (white fuzzy growth, unlike the granular golden flowers) or off-odors

Aging Potential:

Expect gradual deepening of sweetness, increased smoothness, and development of more complex aged notes (ginseng, aged wood, dried fruit) over time.

Peak drinking window; golden flowers fully developed; optimal balance of aged sweetness and remaining vibrancy

Storage: Keep cool, dry and ventilated, in breathable wrapping and away from sunlight and strong odors.