Jingyang Genshe 2019 Vintage Fu Brick Tea | Datewood-Pressed
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Worldwide shipping for just $9.5 on every order. Shipping Policy
14-Day Money-Back Guarantee
Need help? Contact us
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Seven years of Xi'an dry-storage, hand-hammered with a datewood mallet by a National Heritage Master — this 2019 Jingyang Fu Brick is a living archive of Golden Flower fermentation, bottled like a vintage natural wine.
What Makes It Unique
- Crafted by a National Intangible Cultural Heritage Inheritor — Master Jia Genshe (贾根社), the official torchbearer of Jingyang Fu Brick Tea craftsmanship.
- The Lost Art of Tea-Oil Decoction (熬茶油, Áo Chá Yóu) — a Shaanxi-only step that delivers a full-bodied Fu Cha flavor from the very first infusion.
- Hand-Hammered with a Datewood Mallet (枣木锤, Zǎo Mù Chuí) — a looser, breathable press that lets Golden Flower bloom deeper than any machine brick.
- Seven Years of Pristine Xi'an Dry Storage — clean, odor-free aging that converts raw edges into silky woody-medicinal depth.
-
Four-Component Recipe Blending Fresh Buds, 1–3 Year Aged Hei Mao Cha & Crushed Mature Brick — a house secret that layers sweetness, body, and returning-sweet (Huí Gān).
For over six centuries, there has been a saying in Shaanxi: "No tea grows north of the ridge — yet Jingyang produces the finest tea in the land." Jingyang was never a tea-growing region; it was a tea-making region, the final stop on the Silk Road where raw Hunan leaves were transformed into the legendary "tea of life" that fueled caravans heading west. The craft depended on what locals call the "Three Inseparables" (三不离, Sān Bù Lí) — the climate of Jingyang, the water of Jingyang, and the hands of Jingyang. Master Jia Genshe is the living custodian of those hands, officially recognized by China's State Council as the inheritor of this Intangible Cultural Heritage.
This 2019 brick begins with Hunan Anhua dark tea (黑毛茶, Hēi Máo Chá), the same coarse, sun-withered base used for generations. What separates Genshe's workshop from every modern Fu Cha factory is a step almost no one else still performs: tea-oil decoction (熬茶油, Áo Chá Yóu). After fermentation and cutting, a portion of the leaf is simmered down into a thick, syrupy concentrate, which is then poured back over the base leaf before pressing. This is why the very first rinse of this tea already pours a deep amber — the flavor doesn't need three infusions to "wake up."
The brick itself is compressed entirely by hand, using a mallet carved from datewood (枣木锤, Zǎo Mù Chuí). Unlike hydraulic presses that crush the leaf into a dense wall, the datewood hammer leaves the brick porous and breathable — the ideal environment for the "flowering" process (发花, Fā Huā) in which Eurotium cristatum, the Golden Flower fungus, colonizes the leaf. Inside this single brick sits a four-part recipe: fresh 2019 buds for brightness, 1–3 year aged Hei Mao Cha for depth, crushed mature Fu brick for mouthfeel, and a whisper of tea stems to feed the fermentation with natural sugars.
Since pressing, the brick has rested in a clean Xi'an dry warehouse — arid, stable, and free of musty "wet-storage" notes. Seven years on, the tobacco-and-hay sharpness of a young Fu brick has softened into something altogether different: sandalwood, dried jujube, a hint of old bourbon barrel. This is what vintage Fu Cha is supposed to taste like.
Why Trust Genshe Fu Tea:
- Verified Heritage: Produced by a State-recognized Intangible Cultural Heritage Inheritor.
- Traceable Storage: Continuous Xi'an dry storage since 2019, documented and clean.
-
Two Formats Available: Full 468g brick for collectors, or 30g sample for first-time tasters.
Only a limited number of 2019 Datewood-Pressed bricks were ever made — once this vintage is gone, it cannot be replicated. Secure your brick today and taste what National Heritage craftsmanship actually delivers in the cup.
Seven years of Xi'an dry-storage, hand-hammered with a datewood mallet by a National Heritage Master — this 2019 Jingyang Fu Brick is a living archive of Golden Flower fermentation, bottled like a vintage natural wine.
What Makes It Unique
- Crafted by a National Intangible Cultural Heritage Inheritor — Master Jia Genshe (贾根社), the official torchbearer of Jingyang Fu Brick Tea craftsmanship.
- The Lost Art of Tea-Oil Decoction (熬茶油, Áo Chá Yóu) — a Shaanxi-only step that delivers a full-bodied Fu Cha flavor from the very first infusion.
- Hand-Hammered with a Datewood Mallet (枣木锤, Zǎo Mù Chuí) — a looser, breathable press that lets Golden Flower bloom deeper than any machine brick.
- Seven Years of Pristine Xi'an Dry Storage — clean, odor-free aging that converts raw edges into silky woody-medicinal depth.
-
Four-Component Recipe Blending Fresh Buds, 1–3 Year Aged Hei Mao Cha & Crushed Mature Brick — a house secret that layers sweetness, body, and returning-sweet (Huí Gān).
For over six centuries, there has been a saying in Shaanxi: "No tea grows north of the ridge — yet Jingyang produces the finest tea in the land." Jingyang was never a tea-growing region; it was a tea-making region, the final stop on the Silk Road where raw Hunan leaves were transformed into the legendary "tea of life" that fueled caravans heading west. The craft depended on what locals call the "Three Inseparables" (三不离, Sān Bù Lí) — the climate of Jingyang, the water of Jingyang, and the hands of Jingyang. Master Jia Genshe is the living custodian of those hands, officially recognized by China's State Council as the inheritor of this Intangible Cultural Heritage.
This 2019 brick begins with Hunan Anhua dark tea (黑毛茶, Hēi Máo Chá), the same coarse, sun-withered base used for generations. What separates Genshe's workshop from every modern Fu Cha factory is a step almost no one else still performs: tea-oil decoction (熬茶油, Áo Chá Yóu). After fermentation and cutting, a portion of the leaf is simmered down into a thick, syrupy concentrate, which is then poured back over the base leaf before pressing. This is why the very first rinse of this tea already pours a deep amber — the flavor doesn't need three infusions to "wake up."
The brick itself is compressed entirely by hand, using a mallet carved from datewood (枣木锤, Zǎo Mù Chuí). Unlike hydraulic presses that crush the leaf into a dense wall, the datewood hammer leaves the brick porous and breathable — the ideal environment for the "flowering" process (发花, Fā Huā) in which Eurotium cristatum, the Golden Flower fungus, colonizes the leaf. Inside this single brick sits a four-part recipe: fresh 2019 buds for brightness, 1–3 year aged Hei Mao Cha for depth, crushed mature Fu brick for mouthfeel, and a whisper of tea stems to feed the fermentation with natural sugars.
Since pressing, the brick has rested in a clean Xi'an dry warehouse — arid, stable, and free of musty "wet-storage" notes. Seven years on, the tobacco-and-hay sharpness of a young Fu brick has softened into something altogether different: sandalwood, dried jujube, a hint of old bourbon barrel. This is what vintage Fu Cha is supposed to taste like.
Why Trust Genshe Fu Tea:
- Verified Heritage: Produced by a State-recognized Intangible Cultural Heritage Inheritor.
- Traceable Storage: Continuous Xi'an dry storage since 2019, documented and clean.
-
Two Formats Available: Full 468g brick for collectors, or 30g sample for first-time tasters.
Only a limited number of 2019 Datewood-Pressed bricks were ever made — once this vintage is gone, it cannot be replicated. Secure your brick today and taste what National Heritage craftsmanship actually delivers in the cup.
