도교에 관하여 (경태호) 정양 골든 플라워 부 전차 1kg

• Tea Type: Fu Brick Tea (茯砖茶) / Chinese Dark Tea (黑茶, Heicha)
• Raw Material Years: 2016–2018 Spring Harvest
• Pressing Year: 2018
• Raw Material Origin: Yunnan Province — Lincang and Fengqing tea-growing regions (blended for balance and complexity)
• Flowering & Pressing Location: Jingyang District, Xianyang City, Shaanxi Province (the birthplace of Fu Brick Tea)
• Producer: On Taoism (几于道, Ji Yu Dao) — A pioneering tea house rooted in Taoist wellness philosophy, known for introducing South China raw materials to Fu Brick production and establishing clean-production standards
• Production Method: Traditional hand-pressing (手工筑制, Shougong Zhuzhi) with visible horizontal layering; promotes superior golden flower development
• Golden Flower Status: Abundant and active Eurotium cristatum (冠突散囊菌) colonization throughout the brick
• Stem Content: Less than 5% (national standard permits up to 20%)
• Format: Compressed brick / 1 kg (approximately 2.2 lbs)
• Ideal For: Daily brewing, gongfu sessions, simmering, and long-term aging/collection
• 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

Dry Leaf Appearance & Aroma

The brick presents an even, well-defined surface with clearly visible leaf striations—hallmarks of hand-pressed craftsmanship. The color is a deep, lustrous black-brown with an oily sheen. Upon breaking, abundant golden flower clusters (Eurotium cristatum) are visible throughout. 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.

Q1: What flavor profile can I expect from this tea?

This Jingyang Golden Flower Fu Brick delivers a remarkably smooth, full-bodied cup with no bitterness or astringency. The dominant flavor notes include toasted barley, roasted chestnuts, and dried apricot, complemented by undertones of aged cedarwood and gentle pine smoke. A distinctive sweetness—similar to dark honey or dates—emerges on the finish and lingers pleasantly. The abundant golden flowers (Eurotium cristatum) contribute a unique, clean fungal note reminiscent of fine aged cheese or forest mushrooms, adding complexity without any mustiness. If you enjoy the depth of aged Pu-erh but prefer a mellower, sweeter, and cleaner profile, this Fu Brick will be a revelation.

Q2: What is the difference between Fu Brick Tea and Pu-erh Tea?

While both are classified as Chinese dark teas (黑茶, Heicha), they differ significantly in origin, processing, and character. Pu-erh hails from Yunnan and undergoes pile-fermentation (渥堆, Wodui) that creates its earthy, sometimes funky profile. Fu Brick Tea originates from Shaanxi (historically Jingyang) and undergoes a unique "flowering" process (发花, Fahua) where beneficial Eurotium cristatum fungus naturally colonizes the tea, producing the characteristic golden specks. This flowering creates Fu Brick's signature smooth, sweet, grain-forward taste with digestive benefits—quite different from Pu-erh's more intensely earthy or aged leather notes. Many find Fu Brick more immediately approachable and gentle on the stomach.

Q3: How should I store this 1kg Fu Brick for optimal aging?

Fu Brick Tea ages beautifully when stored correctly. Keep the brick in a cool, dry, and well-ventilated space away from direct sunlight and strong odors. Ideal humidity is between 50–70%; avoid excessively damp environments that could promote unwanted mold (distinct from the beneficial golden flowers). Do not seal the brick in airtight containers—Fu Brick benefits from some air circulation to maintain the activity of its golden flowers. A breathable paper wrapper, bamboo basket, or dedicated tea storage cabinet works well. Stored properly, this tea will continue to mellow and develop richer complexity over 5, 10, or even 20+ years.

Q4: Is this tea suitable for people new to Chinese dark tea?

Absolutely. This Fu Brick is one of the most beginner-friendly entries into the world of Chinese dark tea. Its flavor is naturally sweet, smooth, and free of the intense earthiness or "piling" taste that can challenge newcomers to Shou Pu-erh. The Yunnan spring tea base provides a clean, balanced foundation, while the low stem content ensures refinement in every cup. Additionally, Fu Brick Tea is renowned in traditional Chinese wellness practices for supporting digestion and promoting internal warmth—making it especially pleasant after meals or during colder months.

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
• Tea Amount: 3–5 grams
• Water Temperature: 95–100°C (203–212°F)
• 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.

Storage Recommendations

• Environment: Store in a cool, dry location with stable temperatures (ideally 15–28°C / 59–82°F). Avoid basements, kitchens, or areas with temperature fluctuations.
• Humidity: Maintain moderate humidity (50–70%). Excessively dry conditions may halt golden flower activity; overly damp conditions risk unwanted mold.
• Ventilation: Allow for gentle air circulation—do not store in completely airtight containers. A breathable paper or cotton wrapping inside a bamboo basket, cardboard box, or wooden tea cabinet is ideal.
• Odor Isolation: Keep away from strong-smelling items (spices, coffee, perfumes). Dark tea readily absorbs ambient odors.
• Light Protection: Store away from direct sunlight or fluorescent lighting, which can degrade the tea over time.
• Aging Potential: With proper storage, this Fu Brick will continue to develop deeper, smoother, and more complex flavors for decades. The golden flowers may become less visually prominent over time as they integrate into the tea's structure, but their beneficial contributions to flavor and wellness remain.