Jingyang Genshe 2017 Vintage Fu Brick Tea | Golden Flower Dark 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
• Cha Qi Intensity: 3.5/5 — present and grounding, but approachable; suitable for any time of day without overstimulation

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.

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
• Process: 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.
• 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
• 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
• Process: Add tea to thermos. Seal and let sit for 1-3 hours (or longer).
• Tips: This method produces an exceptionally smooth, sweet liquor.

Fu Brick Tea improves with age when stored correctly.

• 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.
• 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. 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.