Jingyang Genshe 2013 Vintage Fu Brick Tea | Thirteen Dynasties

Appearance & Aroma (Dry Leaf)

The brick is tightly and evenly hand-pressed, with a dark chestnut-brown surface densely flecked with bright yellow-gold specks — the visible sign of prolific Golden Flower (金花, Jīn Huā) bloom. The dry aroma is mature and composed: aged oak, dried jujube, a whisper of sandalwood, and the distinctive warm-pollen scent often compared to aged bourbon barrels and the lees of a natural wine (vin nature).

Wet Leaf

Fully opened leaves are chocolate-brown with supple, pliable texture — no brittleness. Aroma lifts into a deep, warming bouquet of steamed dates, ginseng root, damp forest floor, and faint medicinal herbs, similar to the tertiary notes of a well-aged Belgian quadrupel.

Liquor Color

Early infusions: Deep Amber with a ruby core. Mid-session: Bright Garnet Red, crystal clear, oil-like sheen on the surface — a hallmark of the tea-oil glazing technique.

Mouthfeel

Texture is remarkably velvety, thick, and oily — uncharacteristic density for a Fu Brick, directly attributable to the tea-oil (熬制茶油) process. The liquor coats the palate in a smooth, almost broth-like body. Sweetness returns quickly (回甘, Huí Gān) and salivation (生津, Shēng Jīn) lingers for several minutes after swallowing.

Core Flavor Notes

• Primary: Aged cedar, antique wood, dried jujube (红枣), ginseng root
• Secondary: Caramelized brown sugar, toasted walnut, Chinese medicinal herbs (药香, Yào Xiāng), dried apricot
• Tertiary / Aged: Leather-bound book, tobacco leaf (mellowed, not green), forest humus, faint pollen-honey
• Fermentation Signature: The Golden Flower Aroma (菌花香, Jūn Huā Xiāng) reads like the funk of a well-made saison crossed with the oxidative depth of an oloroso sherry

Empty Cup & Finish

The empty cup holds a long, sweet-woody perfume of sandalwood and dried longan for 10+ minutes. The finish is exceptionally long — clean, sweet, and medicinal, with no bitterness or astringency.

Body Sensation (Cha Qi, 茶气)

A deeply warming, grounding Cha Qi. The sensation is calming rather than stimulating — ideal for evening sessions or after heavy meals.

Gōng Fū Method (功夫泡, Gōng Fū Pào) — Most Recommended

1. Break off approximately 7–8 g of brick using a tea pick (茶针, Chá Zhēn). Avoid crushing; aim for small intact chunks.
2. Use a 100–120 ml gaiwan or Yixing clay teapot (Yixing is preferred — it softens the body further).
3. Rinse once briefly (5 seconds) with boiling water at 100°C, then discard the rinse.
4. Steeping times: 1st infusion 10 s → 2nd 8 s → 3rd 10 s → 4th 15 s → 5th 20 s, then add 10–15 s per subsequent steep.
5. Expect 15–20+ flavorful infusions. The tea peaks between infusions 3 and 10.

Boiling Method (煮茶法, Zhǔ Chá Fǎ) — Strongly Recommended for This Tea

1. Use 5–6 g of leaf per 600 ml of water in a glass or ceramic kettle.
2. For first-time boiling: bring water to a boil first, then add the leaves.
3. Simmer gently for 3–5 minutes, then pour out and enjoy.
4. The same leaves can be re-boiled 2–3 times. You may also combine methods — gōng fū brew first, then boil the spent leaves for a final deeply sweet "soup."
5. Boiling best expresses the aged timber, jujube, and medicinal herbal character of this 13-year vintage.

Grandpa Style (老爷爷泡法)

• Place 4–5 g of broken leaf directly into a 400 ml mug.
• Fill with 95–100°C water, wait 2–3 minutes, and sip slowly.
• Top up with fresh hot water as the level drops. Ideal for all-day office drinking.

Western / French Press Method

• Use 5 g of leaf per 500 ml of water at 100°C.
• Steep for 4 minutes, press, and decant fully (do not leave leaves in contact with water).
• Good for introducing new drinkers, though Gōng Fū or boiling reveals far more complexity.

Mèn Pào / Thermos Steeping (焖泡法)

• Place 3–4 g in a 500 ml thermos, fill with 100°C water.
• Steep for 2–4 hours. Produces a deeply sweet, smooth, concentrated liquor — excellent for travel or cold weather.