On Taoism (Jingtai Hao) Master-Crafted Jingyang Golden Flower Fu Brick 1 kg

Dry Leaf Appearance & Aroma

The brick presents an even, well-defined surface with clearly visible leaf striations—hallmarks of hand-pressed craftsmanship. The dry aroma offers distinctive pine smoke notes layered with hints of aged wood and subtle sweetness.

Wet Leaf Appearance & Aroma

After steeping, the leaves unfurl to reveal intact, whole-leaf segments with a glossy, dark amber surface. The wet leaf aroma intensifies into warm, toasted grain mixed with dried fruit and a clean fungal sweetness from the golden flowers.

Liquor Color

A striking orange-amber to reddish-copper, brilliant and fully translucent with excellent clarity—no cloudiness or sediment.

Taste & Mouthfeel

The first sip reveals a mellow, full-bodied liquor with a velvety, almost creamy texture. Expect layered notes of:

• Toasted barley and roasted chestnuts
• Dried apricot and subtle date sweetness
• Aged cedarwood and gentle pine smoke
• A hint of dark caramel on the finish

The tea is remarkably smooth with zero astringency or bitterness, no off-flavors or mustiness. The thick, coating mouthfeel persists across 10+ infusions.

Empty Cup Aroma (杯底香, Beidi Xiang)

The cooled cup retains a lasting fragrance of warm honey, toasted grain, and a whisper of sandalwood.

Aftertaste & Returning Sweetness (回甘, Huigan)

A pronounced, lingering sweetness rises from the throat, accompanied by subtle cooling sensations. The aftertaste evolves slowly, revealing deeper woody and caramelized notes over several minutes.

Body Sensation (茶气, Chaqi)

Generates noticeable warmth radiating from the core, promoting a sense of grounded calm and digestive comfort. Many drinkers report gentle perspiration on the back and forehead—a sign of active "tea energy" circulation.

Tasting Character from Origin: Yunnan Lincang and Fengqing teas contribute a fuller body, pronounced sweetness, and richer aromatic complexity compared to conventional Qinling-sourced Fu Bricks

How to Brew Your Fu Brick Tea

Preparing the Leaves:
Using a tea knife or pick, gently pry leaves from the brick along its natural layered striations. Use approximately 5–8 grams per session, depending on your vessel size and taste preference. The dense golden flower clusters are desirable—include them for optimal flavor.

Gongfu Style (工夫茶, Gongfu Cha) — Recommended for Full Experience

• Teaware: Yixing clay teapot, porcelain gaiwan, or ceramic pot (100–150 ml capacity)
• Tea Amount: 5–7 grams
• Water Temperature: 95–100°C (203–212°F) — full boiling is ideal
• Rinse: Perform one brief rinse (3–5 seconds) to awaken the leaves and wash away any dust; discard the rinse water
• Steeping Times:1st–3rd infusion: 10–15 seconds4th–6th infusion: 15–25 seconds7th infusion onward: 30–60 seconds, extending as needed
• Expected Infusions: 10–15+ quality steeps
• Tips: Pour with a steady, direct stream; avoid letting the tea sit too long in early rounds to prevent over-extraction.

Simmering / Boiling Method (煮茶, Zhu Cha) — Best for Deep, Rich Flavor

• Teaware: Clay pot, glass kettle, or stovetop-safe vessel (500–1000 ml)
• Tea Amount: 5–8 grams
• Water: Fill vessel with cold or room-temperature filtered water
• Method: Bring water and tea to a gentle boil together, then reduce heat and simmer for 3–5 minutes. Alternatively, add tea to already-boiling water and simmer for 2–3 minutes.
• Serve: Strain into cups or a serving pitcher
• Tips: Simmering extracts maximum golden flower benefits and creates an exceptionally thick, sweet, and warming cup. Excellent for cold weather or sharing with groups.

Grandpa Style / Extended Steeping (闷泡, Men Pao)

• Teaware: Large ceramic mug, thermos, or travel tumbler (300–500 ml)
• Tea Amount: 3–5 grams
• Water Temperature: 95–100°C (203–212°F)
• Method: Add leaves directly to vessel, pour hot water, and let steep for 5–10 minutes (or longer to taste). Continue adding hot water throughout the day as you drink.
• Tips: Fu Brick is highly forgiving—it will not turn bitter even with extended steeping, making this method ideal for office or travel.

Western Style (Mug or French Press)

• Teaware: Large mug (350–450 ml) or French press
• Steeping Time: 3–5 minutes for the first infusion; subsequent infusions can go 5–7 minutes
• Expected Infusions: 3–4 quality infusions
• Tips: If using a French press, press the plunger gently after steeping to separate leaves from liquor. This method produces a robust, full-flavored cup ideal for Western tea drinkers accustomed to longer steeps.