Tè in mattoni Fu annata 2017 Jingyang Genshe | Tè scuro ai Fiori d'Oro

• Tea Type: Fu Brick Tea (Fú Zhuān Chá, 茯砖茶) / Golden Flower Dark Tea (Jīn Huā Hēi Chá, 金花黑茶)
• Category: Post-Fermented Dark Tea (Hēi Chá, 黑茶)
• Raw Material Origin: Anhua County, Hunan Province, China — renowned source of premium dark tea leaves (Hēi Máo Chá, 黑毛茶)
• Processing Location: Jingyang, Shaanxi Province — the historical birthplace of Fu Brick Tea and sole region permitted to use the protected "Jingyang Brick Tea" designation
• Raw Material Year: 2016 harvest
• Pressing Year: 2017
• Aging Duration: 7+ years (released for sale in 2021, continued aging through present)
• Storage Condition: Xi'an dry storage (Gān Cāng, 干仓) — clean, humidity-controlled, free of foreign odors
• Producer: Master Jia Genshe — National Intangible Cultural Heritage inheritor of Jingyang brick tea craftsmanship
• Production Method: Fully handmade using traditional Shaanxi techniques, including the rare tea-oil boiling process (Áo Zhì Chá Yóu, 熬制茶油)
• Golden Flower Status: Abundant and active Eurotium Cristatum (Guān Tū Sǎn Náng Jūn, 冠突散囊菌) throughout the brick interior
• Available Specifications: Full brick (468g) for collectors and dedicated drinkers; 30g sample for first-time explorers
• Ideale per: Daily wellness ritual, digestive support, collection, gifting, and those seeking authentic vintage Fu tea

Appearance and Aroma (Dry Leaf)

• Brick Exterior: Tightly compressed with clean edges; surface shows a dark chestnut-brown color with visible golden flecks (the signature "Golden Flowers")
• Dry Aroma: Immediately presents a distinctive fungal fragrance reminiscent of aged balsamic, dried apricot, and a subtle earthy sweetness; hints of aged wood and dried jujube emerge as the brick warms in your hands

Wet Leaf (After Steeping)

• Leaf Appearance: Opens to reveal mature, well-fermented leaves in deep brown and russet tones; stems show appropriate tenderness indicating quality raw material selection
• Wet Aroma: The Golden Flower fragrance intensifies—think natural wine with brett character, or the complex funk of a well-aged farmhouse ale; underlying notes of Chinese herbal medicine (similar to dried astragalus root) blend with sweet hay and mild tobacco

Liquor Color

• Visual Description: Radiant amber-red with exceptional clarity and brightness; comparable to aged tawny port or high-quality maple syrup held to sunlight; clean with no cloudiness—evidence of proper dry storage and craftsmanship

Mouthfeel

• Texture: Velvety and coating, with a pleasant oiliness that glides across the palate—the direct result of the tea-oil boiling technique
• Body: Medium-full; substantial without heaviness
• Hui Gan (Returning Sweetness): Pronounced and long-lasting; emerges mid-palate and persists for several minutes
• Sheng Jin (Salivation): Gentle but steady; keeps the mouth refreshed between sips

Core Flavor Notes

• Primary: Dried jujube (Chinese red date), aged wood, toasted grain, leather
• Secondary: Caramelized brown sugar, walnut skin, dried longan, subtle medicinal (ginseng-adjacent)
• Tertiary: Clean earthiness, distant dried tobacco, faint dark chocolate on later steeps
• Golden Flower Signature: A distinctive savory-sweet umami quality—similar to the complexity found in aged natural wines or barrel-aged sour beers with Brettanomyces character

Empty Cup and Finish

• Empty Cup Aroma: Sweet and lingering; dried fruit and warm wood dominate; the Golden Flower fragrance remains detectable even after the cup cools completely
• Finish: Long and clean with a gentle warming sensation; sweetness outlasts any astringency; no bitterness or unpleasant aftertaste

Body Sensation (Cha Qi)

• Physical Feeling: Gentle warmth radiates from the chest and spreads outward; promotes relaxation without drowsiness; many drinkers report mild perspiration on the forehead and back when consumed hot
• Digestive Effect: Noticeably soothing to the stomach; the abundant Golden Flower (Eurotium Cristatum) acts as a natural probiotic, supporting gut health and metabolic balance—this is why Silk Road communities historically relied on Fu tea to digest heavy, meat-rich diets
• Cha Qi Intensity: 3.5/5 — present and grounding, but approachable; suitable for any time of day without overstimulation

Q: What flavor profile can I expect from this tea?

A: This 2017 vintage Fu Brick Tea delivers a layered, complex flavor experience that will feel familiar to fans of natural wine, aged bourbon, or Belgian wild ales. On first sip, you will notice a smooth, velvety texture with distinct notes of dried jujube (Chinese red date), toasted grain, and aged wood. The Golden Flower fermentation adds a savory-sweet depth—imagine the pleasant funk of a well-aged farmhouse beer or the complexity of a barrel-aged balsamic. As you continue steeping, flavors evolve into caramelized sugar, walnut, subtle leather, and a gentle medicinal quality reminiscent of ginseng. Seven years of dry aging have rounded all edges; there is no harshness, no astringency—only a long, sweet finish that lingers pleasantly. Unlike younger Fu teas that can taste of fresh hay or tobacco, this vintage has transformed into something deeper, warmer, and remarkably smooth.

Q: What difference does the tea-oil boiling technique make?

A: The tea-oil boiling process (Áo Zhì Chá Yóu, 熬制茶油) is an ancestral Shaanxi technique that most modern factories have abandoned because it requires additional time, skill, and labor. After the Hunan Anhua black tea leaves are fermented and cut, they are boiled until a thick, concentrated tea liquor forms. This rich "tea oil" is then poured back over the leaves before the flowering stage begins. The effect is significant: the tea absorbs its own concentrated essence, resulting in a noticeably richer body, deeper color, and more intense flavor than standard Fu brick teas. When you drink this tea, you will feel a coating, almost oily mouthfeel that standard machine-processed Fu teas simply cannot replicate. It also means the tea is more forgiving during brewing—you can steep longer without bitterness, and the leaves have more depth to give across many infusions.

Q: How does seven years of aging change this Fu Brick Tea?

A: Time transforms Fu Brick Tea dramatically. When newly pressed, Fu tea often presents flavors of fresh hay, raw tobacco, and a greener, more astringent character. Over years of proper dry storage, these sharp notes mellow and evolve. In this 2017 vintage, the original roughness has given way to smooth sweetness and aged complexity: dried jujube, ginseng-like herbal notes, warm wood, and a pronounced "Chen Xiang" (陈香) or "aged fragrance" that serious tea collectors prize. The Golden Flower continues to work slowly over time, further breaking down compounds and enhancing the tea's digestibility and smoothness. Seven years is a meaningful milestone—long enough for true maturation but still with decades of potential evolution ahead. Drinking it now offers a rare window into how vintage Fu tea develops, while keeping the brick for future years will only deepen these qualities further.

Q: What are the health benefits of the Golden Flower in this tea?

A: The Golden Flower (Jīn Huā, 金花) visible throughout this brick is Eurotium Cristatum, a beneficial fungus cultivated during the traditional flowering process (Fā Huā, 发花). Unlike most teas, Fu Brick Tea is valued specifically for this fungal presence—it is not contamination, but rather the source of the tea's unique health properties. Eurotium Cristatum produces enzymes that break down fats and starches, which is why Silk Road communities who ate heavy, meat-based diets depended on Fu tea for digestive balance. In modern terms, this translates to gut health support and metabolic balance—the Golden Flower acts similarly to probiotics, promoting healthy digestion and helping the body process rich foods. Many drinkers notice that this tea feels exceptionally gentle on the stomach and can be enjoyed immediately after meals without discomfort. The abundance of Golden Flower in this brick is a direct indicator of both its quality and its functional benefit.

General Principles

Fu Brick Tea is remarkably forgiving and versatile. Its post-fermented nature means it tolerates boiling water and extended steeping without becoming bitter. The abundant Golden Flower adds smoothness regardless of brewing method. We especially recommend Gongfu style and stovetop boiling to fully extract this seven-year vintage's depth.

Recommended Method 1: Gongfu Style (Best for Exploring Complexity)

• Teaware: Gaiwan or Yixing clay teapot (120-150ml capacity)
• Tea Amount: 7-8 grams per 100ml water
• Water Temperature: 100°C (full boiling)
• Rinse: Pour boiling water over the tea, discard immediately—this awakens the leaves and washes away any surface dust
• First Infusion: 10-15 seconds
• Subsequent Infusions: Add 5-10 seconds per round; this tea easily yields 10-15 infusions
• Tips: Do not rush the early steeps—let each infusion finish completely before pouring the next. The tea-oil technique gives this brick unusual stamina; it rewards patience.

Recommended Method 2: Stovetop Boiling (Best for Maximum Extraction and Body)

• Teaware: Clay pot, glass pot, or stainless steel kettle
• Tea Amount: 5-7 grams per 500ml water
• Water Temperature: Bring cold water and tea to boil together
• Procedura: Place tea in cold water. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat and simmer for 3-5 minutes. For stronger flavor, simmer up to 10 minutes.
• Serving: Strain and serve hot. The same leaves can be boiled 2-3 more times with excellent results.
• Tips: Boiling extracts the deepest Golden Flower character and produces a rich, almost broth-like liquor. This method is traditional among Central Asian and Mongolian communities who historically prepared Fu tea this way.

Alternative Method 3: Grandpa Style (Simple and Convenient)

• Teaware: Large mug or glass (300-400ml)
• Tea Amount: 3-4 grams
• Water Temperature: 100°C (boiling)
• Process: Place tea at the bottom of your mug. Pour boiling water directly over the leaves. Drink slowly, refilling with hot water throughout the day without removing leaves.
• Tips: This casual method suits office or travel situations. The tea will grow stronger as it sits; add more water before it becomes too concentrated.

Alternative Method 4: French Press (Western Style)

• Teaware: Standard French press (350ml)
• Tea Amount: 5-6 grams
• Water Temperature: 100°C (boiling)
• Steeping Time: 4-5 minutes for first press; 6-8 minutes for subsequent presses
• Process: Add tea, pour boiling water, wait, then press and pour. Good for 2-3 presses.
• Tips: A practical option for those without Asian teaware. Produces a clean, full-bodied cup.

Alternative Method 5: Thermos Flask Brewing (Men Pao, 焖泡 — Extended Infusion)

• Teaware: Insulated thermos or vacuum flask
• Tea Amount: 3-5 grams per 500ml
• Water Temperature: 100°C (boiling)
• Process: Add tea to thermos. Fill with boiling water. Seal and let sit for 1-3 hours (or longer).
• Tips: This method produces an exceptionally smooth, sweet liquor. Ideal for commuting or when you want tea ready throughout the day. The extended heat exposure fully extracts the Golden Flower's benefits.

Fu Brick Tea improves with age when stored correctly. Proper storage protects your investment and allows the tea to continue developing complexity over years or decades.

• Environment: Store in a cool, dry, well-ventilated area away from direct sunlight. Ideal humidity is 40-70%; avoid damp basements or humid climates without climate control.
• Temperature: Room temperature is perfect (15-28°C / 59-82°F). Avoid extreme heat.
• Odor Isolation: Fu tea absorbs surrounding odors easily. Keep away from kitchens, spices, perfumes, cleaning products, or any strong-smelling items. Dedicated tea storage space is strongly recommended.
• Container: Keep in original paper wrapping or place in a breathable container (unglazed clay jar, cardboard box, or cotton bag). Avoid fully airtight plastic or glass containers—Fu tea needs minimal airflow to continue aging gracefully.
• Important — Do Not Refrigerate: Unlike green tea, Fu Brick Tea must never be stored in a refrigerator or freezer. Cold storage halts the beneficial aging process and can introduce moisture damage and odor contamination. Room temperature, dry storage only.
• Handling: When breaking pieces from the brick, use a tea pick or knife. Reseal the remaining brick in its wrapping promptly to minimize air and moisture exposure.

With proper care, this 2017 Genshe Vintage Fu Brick Tea will continue to develop richer, smoother, and more complex character for many years to come.