Jingyang Genshe 2013 Vintage Fu Brick Tea | Thirteen Dynasties
Worldwide shipping for just $9.5 on every order. Shipping Policy
14-Day Money-Back Guarantee
Need help? Contact us
Worldwide shipping for just $9.5 on every order. Shipping Policy
14-Day Money-Back Guarantee
Need help? Contact us
-
Thirteen years of Xi'an dry storage since 2013, four heirloom raw materials, and the only Fu Brick Tea still hand-crafted with the lost Shaanxi tea-oil glazing method — a living artifact from a National Heritage master.
What Makes It Unique
- Crafted by a National Intangible Cultural Heritage Inheritor — every brick pressed by the hands of Master Jia Genshe (贾根社), guardian of the Jingyang Fu Tea lineage.
- 13 Years of Authentic Xi'an Dry Storage — clean, odor-free aging in the original capital of Fu Tea, delivering mature "Golden Flower" bloom without any wet-storage funk.
- The Lost Tea-Oil Glazing Technique (熬制茶油, Áo Zhì Chá Yóu) — concentrated tea liquor is boiled and poured back onto the leaves, creating an unmatched density of flavor from the very first steep.
- Four-Material Ancient Recipe — fresh buds, 1–3 year aged Hei Mao Cha, crushed mature Fu brick, and sweet stems — a secret proportion that builds layered sweetness and body.
-
"Thirteen Dynasties" Heritage — a tribute to Xi'an/Xianyang, the imperial birthplace of Fu Tea and the historical capital of 13 Chinese dynasties.
Fu Brick Tea (茯砖茶, Fú Zhuān Chá) was born on the ancient Silk Road, where caravans carried compressed bricks westward to nomadic peoples who lived on meat and dairy. For centuries, a saying governed its production: "Three cannot leave" — the climate of Jingyang, the water of Jingyang, and the hands of Jingyang artisans. When modern factories began industrializing the process, much of this knowledge was lost. Master Jia Genshe (贾根社) is one of the few remaining national-level inheritors recognized by the Chinese government for preserving the complete traditional method — a title awarded only to individuals whose work is deemed essential to the continuity of Chinese civilization.
What separates this brick from every other Fu Cha you have tasted is a single forgotten step: tea-oil glazing (熬制茶油). After the Hunan Anhua Hei Mao Cha (湖南安化黑毛茶) is fermented and chopped, a portion of the liquor is slowly simmered down into a thick, dark concentrate and poured back over the leaves before pressing. The result is immediately obvious in the cup — the first infusion already delivers the full, resinous, medicinal character that ordinary Fu Tea only reveals after five or six steeps.
The blend itself follows an old Shaanxi formula using four raw materials: fresh spring buds from 2013 for brightness, 1–3 year aged Hei Mao Cha for depth, crushed pieces of previously finished Fu brick to seed the flavor memory, and a small measured portion of tea stems to provide the natural sugars that feed the Golden Flower (金花, Jīn Huā / Eurotium cristatum) during the fermentation stage known as Fā Huā (发花, "flowering"). This is the microbial transformation that turns rough border tea into something silky, sweet, and profoundly complex.
Stored for over a decade in a clean Xi'an dry warehouse, this 2013 vintage has shed the raw tobacco and hay notes of its youth. What remains is aged timber, Chinese medicinal herbs, dried jujube, and the unmistakable pollen-like perfume of mature Golden Flower — the taste of a living cultural heritage.
Why Trust Genshe Fu Tea:
- Authentic Provenance: Pressed and signed under the direct workshop of National Intangible Cultural Heritage Inheritor Jia Genshe.
- Verified Dry Storage: 13 years in Xi'an — the original homeland of Fu Tea, with documented clean-warehouse conditions.
-
Complete Tasting Format: Full 468g collector brick plus a 30g loose sample, so you can taste before committing to long-term aging.
Vintage Fu Brick Tea from a National Heritage master does not get reproduced — once a year's pressing is gone, it is gone forever. Secure your 2013 "Thirteen Dynasties" brick today and drink a piece of the Silk Road that has been maturing quietly since the year it was made.
Thirteen years of Xi'an dry storage since 2013, four heirloom raw materials, and the only Fu Brick Tea still hand-crafted with the lost Shaanxi tea-oil glazing method — a living artifact from a National Heritage master.
What Makes It Unique
- Crafted by a National Intangible Cultural Heritage Inheritor — every brick pressed by the hands of Master Jia Genshe (贾根社), guardian of the Jingyang Fu Tea lineage.
- 13 Years of Authentic Xi'an Dry Storage — clean, odor-free aging in the original capital of Fu Tea, delivering mature "Golden Flower" bloom without any wet-storage funk.
- The Lost Tea-Oil Glazing Technique (熬制茶油, Áo Zhì Chá Yóu) — concentrated tea liquor is boiled and poured back onto the leaves, creating an unmatched density of flavor from the very first steep.
- Four-Material Ancient Recipe — fresh buds, 1–3 year aged Hei Mao Cha, crushed mature Fu brick, and sweet stems — a secret proportion that builds layered sweetness and body.
-
"Thirteen Dynasties" Heritage — a tribute to Xi'an/Xianyang, the imperial birthplace of Fu Tea and the historical capital of 13 Chinese dynasties.
Fu Brick Tea (茯砖茶, Fú Zhuān Chá) was born on the ancient Silk Road, where caravans carried compressed bricks westward to nomadic peoples who lived on meat and dairy. For centuries, a saying governed its production: "Three cannot leave" — the climate of Jingyang, the water of Jingyang, and the hands of Jingyang artisans. When modern factories began industrializing the process, much of this knowledge was lost. Master Jia Genshe (贾根社) is one of the few remaining national-level inheritors recognized by the Chinese government for preserving the complete traditional method — a title awarded only to individuals whose work is deemed essential to the continuity of Chinese civilization.
What separates this brick from every other Fu Cha you have tasted is a single forgotten step: tea-oil glazing (熬制茶油). After the Hunan Anhua Hei Mao Cha (湖南安化黑毛茶) is fermented and chopped, a portion of the liquor is slowly simmered down into a thick, dark concentrate and poured back over the leaves before pressing. The result is immediately obvious in the cup — the first infusion already delivers the full, resinous, medicinal character that ordinary Fu Tea only reveals after five or six steeps.
The blend itself follows an old Shaanxi formula using four raw materials: fresh spring buds from 2013 for brightness, 1–3 year aged Hei Mao Cha for depth, crushed pieces of previously finished Fu brick to seed the flavor memory, and a small measured portion of tea stems to provide the natural sugars that feed the Golden Flower (金花, Jīn Huā / Eurotium cristatum) during the fermentation stage known as Fā Huā (发花, "flowering"). This is the microbial transformation that turns rough border tea into something silky, sweet, and profoundly complex.
Stored for over a decade in a clean Xi'an dry warehouse, this 2013 vintage has shed the raw tobacco and hay notes of its youth. What remains is aged timber, Chinese medicinal herbs, dried jujube, and the unmistakable pollen-like perfume of mature Golden Flower — the taste of a living cultural heritage.
Why Trust Genshe Fu Tea:
- Authentic Provenance: Pressed and signed under the direct workshop of National Intangible Cultural Heritage Inheritor Jia Genshe.
- Verified Dry Storage: 13 years in Xi'an — the original homeland of Fu Tea, with documented clean-warehouse conditions.
-
Complete Tasting Format: Full 468g collector brick plus a 30g loose sample, so you can taste before committing to long-term aging.
Vintage Fu Brick Tea from a National Heritage master does not get reproduced — once a year's pressing is gone, it is gone forever. Secure your 2013 "Thirteen Dynasties" brick today and drink a piece of the Silk Road that has been maturing quietly since the year it was made.
