YXT Golden Fu Tea — Individually Wrapped 6g Bags

Dry Leaf Appearance & Aroma

The loose portions reveal dark, glossy chestnut-brown leaves with clearly defined, intact strips—not broken fragments. Scattered abundantly across the surface are golden-yellow flower clusters (Eurotium cristatum), the signature of properly fermented Fu Tea. The dry aroma is inviting: a warm, earthy base layered with notes of toasted grain, dried apricot, and a distinctive savory-sweet fungal scent reminiscent of aged cheese rind or forest mushrooms.

Wet Leaf Appearance & Aroma

After steeping, the leaves unfurl to show their supple, well-preserved structure. The wet aroma intensifies—deeper, woodier, with hints of cocoa nibs and sun-dried hay. The fungal character becomes rounder, closer to the umami-rich scent of shiitake or miso.

Liquor Color

Bright amber-orange to reddish-copper, remarkably clear and luminous with excellent transparency—no cloudiness or sediment.

Taste & Mouthfeel

The first sip delivers a velvety, medium-bodied texture that coats the palate gently. Flavor notes unfold in layers: initial impressions of caramelized barley and roasted walnut give way to a subtle dried-fruit sweetness (think date or fig). Absolutely gentle bitterness or astringency—exceptionally clean and smooth, even for those new to dark tea.

Empty Cup Aroma (杯底香, Bēidǐ Xiāng)

After finishing the cup, the vessel retains a lingering sweetness—honeyed grain with a whisper of aged wood.

Finish & Aftertaste (回甘, Huígān)

A gentle, returning sweetness emerges at the back of the throat, accompanied by a subtle cooling sensation. The finish is long and clean, inviting another sip.

Body Sensation (茶气, Cháqì)

Warming and grounding.

Flavor Character: Clean fermentation profile typical of Qinling high-mountain raw material — smooth, sweet, free of off-notes, with pronounced fungal fragrance

Gongfu Style (功夫茶泡法) — Recommended for Connoisseurs

• Teaware: Gaiwan or small clay teapot (100–150ml)
• Tea Amount: 1 sachet (6g)
• Water Temperature: 95–100°C (203–212°F) — fully boiling is fine
• Rinse: Pour hot water over the leaves, discard immediately (awakens the tea and rinses away dust)
• First Infusion: Steep 10–15 seconds; pour out completely
• Subsequent Infusions: Add 5–10 seconds per round; expect 8–12 flavorful steeps
• Tips: Shorter steeps highlight sweetness and fungal aroma; longer steeps draw out deeper, woodier notes

Boiling Method (煮茶法) — Best for Rich, Full-Bodied Flavor

• Equipment: Heat-safe glass pot, ceramic kettle, or stovetop-safe vessel
• Tea Amount: 1 sachet (6g) per 500–800ml water
• Procedure:Bring water to a boilAdd the tea sachet contents directly into the potReduce heat and simmer gently for 3–5 minutesStrain and serve; can be re-boiled 2–3 times
• Tips: Boiling extracts maximum golden flower benefits and produces the richest, most warming cup—ideal for cold weather

Grandpa Style / Mug Steeping (闷泡法) — Easiest for Daily Drinking

• Teaware: Lidded mug, infuser mug, or thermos (300–500ml)
• Water Temperature: 95–100°C (203–212°F)
• Steeping Time: 1–3 minutes (adjust to taste)
• Procedure: Add tea to vessel, pour in hot water, cover, and steep.
• Tips: Perfect for office or travel; the tea remains smooth and never turns bitter even with extended steeping

Western Style (French Press or Large Mug)

• Teaware: French press (350–500ml) or large mug with infuser
• Steeping Time: 3–5 minutes
• Procedure:Preheat vessel with hot water; discardAdd tea, pour in hot water, and coverSteep for 3–5 minutes; plunge (if using French press) and pourGood for 2–3 infusions
• Tips: A French press works beautifully for Fu Tea, producing a clean pour and allowing the golden flowers to bloom visibly