Jingyang 650th Anniversary Golden Flower Fu Brick Tea (280g Tin)

Dry Leaf Appearance and Aroma:

Dark brown to chestnut-colored chunks with visible golden-yellow specks of flourishing Jin Hua (Golden Flowers). The dry aroma is warmly fungal—reminiscent of aged cheese rind, toasted grain, and sun-dried hay—with subtle hints of dried apricot.

Wet Leaf Appearance and Aroma:

After steeping, leaves unfurl to reveal intact bud tips and young leaves, confirming the premium Grade-1 material. The wet aroma intensifies into notes of roasted barley, earthy mushroom, and a gentle sweetness like caramelized brown sugar.

Liquor Color:

Brilliant amber-orange to deep reddish-gold; exceptionally clear and luminous with no sediment—evidence of clean processing and high-grade leaf.

Taste and Mouthfeel:

he first sip reveals a fresh, lively sweetness—think honey-drizzled oat porridge with whispers of dried longan and sweet potato. No bitterness, no astringency, no off-flavors—only pure, satisfying smoothness.

Empty Cup Aroma (Gua Bei Xiang / 挂杯香):

A lingering fragrance of warm baked bread, subtle floral sweetness, and a hint of aged wood remains in the empty cup.

Finish and Aftertaste (Hui Gan / 回甘):

A lasting, gently sweet aftertaste coats the throat, accompanied by a refreshing coolness and subtle salivation (Sheng Jin / 生津). The finish is clean, long, and deeply satisfying.

Body Sensation:

Warming and grounding.

Steeping Endurance:

Highly durable—yields 8 to 12 flavorful infusions using Gongfu method, or 3 to 4 rich sessions when simmered.

Gongfu Style (Recommended for Full Flavor Exploration)

This method allows you to experience the tea's evolving character across multiple infusions.

• Teaware: Gaiwan or Yixing clay teapot (120–150ml)
• Tea Amount: 5–7g of broken chunks
• Water Temperature: 100C / 212F (full boiling)
• Rinse: Pour boiling water over the tea, immediately discard after 5 seconds. This awakens the leaves and rinses away surface dust.
• First Infusion: 10–15 seconds
• Subsequent Infusions: Add 5–10 seconds per round
• Expected Yield: 8–12 satisfying infusions

Simmering Method (Zhu Cha Fa / 煮茶法)

Ideal for extracting maximum depth and body, especially in cooler weather.

• Teaware: Glass, ceramic, or stainless steel kettle/pot (500ml–1L)
• Tea Amount: 5–8g of broken chunks
• Water: Fill with cold or room-temperature filtered water
• Method: Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes.

Thermos Steeping Method (Men Pao Fa / 闷泡法)

Perfect for busy days when you want rich flavor with minimal effort.

• Teaware: Preheated vacuum thermos or insulated flask (500ml)
• Tea Amount: 3–5g of broken chunks
• Water Temperature: 100C / 212F
• Method: Add tea to preheated thermos, pour in boiling water, seal, and steep for 30 minutes to 2 hours.

Western Style (Mug or French Press)

A convenient approach for casual enjoyment.

• Teaware: Large mug with infuser or French press (300–400ml)
• Tea Amount: 3–4g of broken chunks
• Rinse: Quick 5-second rinse, discard water
• Steeping Time: 3–5 minutes for first infusion; extend for subsequent steeps
• Expected Yield: 2–3 flavorful infusions

Fu Brick Tea improves with age when stored properly. Follow these guidelines to preserve quality and encourage continued maturation:

• Environment: Store in a cool, dry, well-ventilated area away from direct sunlight
• Temperature: Room temperature is ideal (15–25C / 59–77F); avoid extreme fluctuations
• Humidity: Moderate humidity (50–70%) supports Golden Flower vitality; avoid both excessive dryness and dampness
• Odor Isolation: Keep away from strong-smelling items (spices, perfumes, cleaning products); Fu Tea absorbs odors easily
• Container: After opening, keep chunks in the original tin or transfer to a breathable ceramic jar or kraft paper bag. Avoid airtight plastic containers, which can trap moisture