Jingyang Genshe 2010 Vintage Fu Brick Tea | Golden Flower Dark Tea

Appearance & Aroma (Dry Brick)

• Compression: Medium-tight hand-pressed brick with visible air pockets—traditional compression allowing proper Golden Flower development
• Surface Color: Deep chocolate-brown to near-black, showing signs of proper long-term dry aging
• Internal Profile: Break the brick to reveal mature golden-amber Eurotium cristatum spores distributed throughout—evidence of successful flowering and subsequent aging
• Dry Aroma: Even before brewing, the dry leaves have a gentle, sweet smell, often with hints of dried fruit and a clean, fungal scent that's pleasant and interesting. Additional notes of aged wood, subtle dried Chinese dates (jujube), and a whisper of camphor from extended storage

Wet Leaf Profile

• Color: Dark brown leaves with amber stems; some leaves show characteristic aging patina
• Texture: Supple despite age; hand-processing preserves leaf integrity better than machine methods
• Aroma: Warm, bready yeast notes emerge—if you taste something like sticky buns while they're still rising, the dough, a pronounced warm yeast aspect stands out—mingling with mature wood and subtle medicinal undertones

Liquor Color

• Primary: Deep amber-red to rich mahogany
• Clarity: Bright and transparent with excellent clarity—a hallmark of clean dry storage
• Visual Character: Glowing, jewel-toned liquor comparable to aged bourbon or vintage port

Mouthfeel & Texture

• Body: Full and substantial—the tea-oil process contributes noticeably thicker body than standard Fu bricks
• Texture: Velvety, approaching oily; coats the palate like well-aged natural wine
• Astringency: None—unlike ordinary brick tea, good quality Fu Tea is not astringent at all
• Huigan (Returning Sweetness): Pronounced and long-lasting; builds through multiple infusions
• Sheng Jin (Salivation): Moderate; leaves mouth feeling refreshed and hydrated

Core Flavor Notes

• Primary: Aged wood (sandalwood, cedar), Chinese red dates (jujube), and clean earthiness
• Secondary: Caramel or toffee sweetness, dried longan, subtle dark honey
• Tertiary: Faint ginseng-like medicinal notes, warm baking spices, hint of dark chocolate
• Evolution: Early steeps show more pronounced fungal-flower character; mid-steeps reveal fruit sweetness; late steeps emphasize woody depth and mineral notes
• Comparative Tasting: Think aged bourbon barrel notes meeting the complexity of natural wine fermentation—earthy, layered, and profoundly smooth

Empty Cup & Finish

• Empty Cup Aroma: Lingering sweetness with dried fruit and aged wood; warm and inviting
• Finish Length: Exceptionally long—flavor persists for several minutes after swallowing
• Aftertaste Character: Clean aged sweetness with subtle warming sensation; no bitterness or off-notes

Body Sensation (Chaqi / 茶气)

• Physical Effect: Gentle internal warmth radiating from the core; promotes a sense of grounded calm
• Energy Quality: Smooth and sustained rather than stimulating; promotes digestion and post-meal comfort
• Intensity Rating: 3.5/5 — Approachable yet distinctly present; suitable for afternoon or evening drinking
• Best Enjoyed: After meals, during contemplative moments, or when seeking digestive comfort

Method 1: Gongfu Style (Highly Recommended)

This method unlocks the full complexity and evolution of this vintage brick across multiple infusions.

• Tea Amount: 5-7g per 100ml water
• Vessel: Gaiwan or Yixing clay teapot (unglazed clay enhances body)
• Water Temperature: 95°C-100°C (203°F-212°F)—full boiling is ideal for aged dark tea
• Rinse: Pour boiling water over leaves, discard immediately (5-10 seconds)—awakens the aged leaves
• First Infusion: 10-15 seconds
• Subsequent Infusions: Add 5-10 seconds per steep; this tea yields 15-20+ quality infusions
• Notes: The tea-oil process creates a brick that opens slowly—early steeps show fungal-flower sweetness; mid-steeps reveal full complexity; late steeps deliver deep woody notes and mineral character

Method 2: Boiling Method (Traditional, Highly Recommended)

The traditional preparation across Tibet, Mongolia, and Xinjiang—ideal for extracting maximum depth from aged Fu bricks.

• Tea Amount: 5-8g per 500ml water
• Equipment: Heat-resistant glass pot, ceramic pot, or stainless steel kettle
• Procedure:Bring water to a rolling boilAdd tea leaves directly to boiling waterReduce heat to gentle simmerSimmer for 3-5 minutes (adjust to taste preference)Pour through strainer into serving vesselTea can be re-boiled 3-5 times; increase simmer time with each round
• Notes: Boiling produces madeficent body and highlights the tea-oil richness; especially satisfying on cold days or after heavy meals

Method 3: Thermos/Flash-Brew Method

Perfect for all-day drinking at work or while traveling.

• Tea Amount: 3-5g per 500ml thermos
• Water Temperature: 95°C-100°C (203°F-212°F)
• Procedure:Add tea to thermosFill with hot waterSteep for 30-60 minutes before first pour (adjust based on desired strength)Refill with hot water throughout the day; tea remains enjoyable for 6-8 hours
• Notes: Enjoy your Fu Brick Tea in multiple ways—Gongfu style for a concentrated experience, Western-style for convenience, boiled for traditional preparation, or in a thermos for all-day sipping.

Method 4: Grandpa Style (Simple Mug Brewing)

• Tea Amount: 2-3g per 300ml mug
• Procedure: Add leaves directly to mug, pour hot water, sip as desired; leaves remain in mug and water can be topped up repeatedly
• Notes: Forgiving method for casual drinking; leaves don't become bitter even with extended steeping

Method 5: Western Style (French Press)

• Tea Amount: 5g per 500ml
• Water Temperature: 95°C (203°F)
• Steep Time: 3-5 minutes
• Procedure: Add leaves to French press, add hot water, steep, plunge, and pour
• Notes: Produces a medium-bodied cup; good for serving multiple people simultaneously

How to Break the Brick

Use a tea knife or pu-erh pick to gently pry layers from the brick's edge, working along the natural compression lines. Avoid crushing the leaves—preserving leaf integrity improves flavor clarity.

Optimal Storage Conditions:

• Environment: Cool, dry, dark location with stable temperature (15-25°C / 59-77°F)
• Humidity: 50-70% relative humidity—avoid both excessively dry and humid conditions
• Ventilation: Allow gentle air circulation; Fu tea continues evolving during storage
• Container: Store in original wrapper or breathable paper/cloth; avoid plastic bags or airtight containers that prevent the tea from "breathing"
• Separation: Store away from strong odors (spices, coffee, perfumes)—tea absorbs surrounding aromas

Critical Warning: Do NOT refrigerate or freeze Fu Brick Tea.

Aging Potential: In order to be considered "aged" tea must be at least 5 years old but can be aged upwards of 50 years if stored in good condition.