Fu Brick Tea Discovery Box 2.0: Terroir & Vintage Edition

This box contains 9 samples x 30g each (270g total), sourced from three estates:

ESTATE 1 — ON TAOISM
Full collection: https://orientaleaf.com/collections/on-taoism-fu-brick-tea

• Tea Type: Jingyang Fu Brick Tea (Fu Zhuan / Chinese Dark Tea — Golden Flower fermented)
• Producer: On Taoism Tea Studio, Jingyang, Shaanxi, China
• Award: 2025 World Tea Champion "Best Leaf" Award (Yunnan Large-Leaf Fu Brick line)
• Production & Storage Location: Xi'an, Shaanxi, China — dry warehouse storage (干仓, Gān Cāng)
• Storage Condition: Clean and neutral — no off-notes, no foreign aromas

Sample 1 — On Taoism Jingyang Golden Flower Fu Brick (Yunnan Fengqing expression)
Full product page: https://orientaleaf.com/collections/on-taoism-fu-brick-tea/products/on-taoism-jingyang-golden-flower-fu-brick-tea-cake

• Pressing Year: 2020
• Raw Material Origin: Fengqing County, Yunnan Province (凤庆, 云南)
• Base Material: Yunnan large-leaf Dianhong-style raw material
• Golden Flower (Jin Hua) Density: Very high — Eurotium cristatum colony is visually dense throughout the brick
• Maturity Stage: Early Aged; suitable for drinking now or continued aging 5–10+ years
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 2 — On Taoism Jingyang Golden Flower Fu Brick (Yunnan Lincang expression)
Full product page: https://orientaleaf.com/collections/on-taoism-fu-brick-tea/products/on-taoism-jingyang-golden-flower-fu-brick-tea-cake

• Pressing Year: 2020
• Raw Material Origin: Lincang Prefecture, Yunnan Province (临沧, 云南)
• Base Material: Yunnan large-leaf Dianhong-style raw material
• Golden Flower (Jin Hua) Density: Very high
• Maturity Stage: Early Aged; suitable for drinking now or continued aging 5–10+ years
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 3 — Baicha Fuzhuan: Fu Xi & Fu Bao (Golden Flower White Tea Brick)
Full product page: https://orientaleaf.com/collections/on-taoism-fu-brick-tea/products/baicha-fuzhuan-fu-xi-fu-bao

• Tea Type: Golden Flower Fu Brick made from white tea base (白茶茯砖, Báichá Fúzhuān) — a rare and innovative category
• Raw Material Origin: Fuding City, Fujian Province (福鼎, 福建) — Shoumei white tea (寿眉, Shòuméi)
• Base Material: Premium Fuding Shoumei white tea, re-processed through the 发花 (Fā Huā) Golden Flower fermentation technique
• Defining Character: Exceptionally sweet fragrance on the nose; lighter body than traditional dark-tea Fu Zhuan; highly accessible for first-time drinkers of Fu Brick Tea
• Maturity Stage: Young to Early Aged; enjoyable now with gentle further aging potential
• Sample Weight: 30g (4–6 gongfu steepings)
• Storage: Xi'an dry warehouse (干仓, Gān Cāng) — no off-notes

ESTATE 2 — YXT (YONG XING TAI / 永兴泰)
Full collection: https://orientaleaf.com/collections/yxt-fu-brick-tea

• Producer: Yong Xing Tai (YXT) Tea Factory, Jingyang, Shaanxi, China
• Raw Material Philosophy: 100% sourced from the Qinling and Dabashan mountain ranges, southern Shaanxi (秦岭山区 / 大巴山, Qínlǐng Shān Qū / Dàbā Shān) — high-altitude, mineral-rich terroir
• Production & Storage Location: Xi'an, Shaanxi, China — dry warehouse storage (干仓, Gān Cāng)
• Storage Condition: Clean, no off-notes

Sample 4 — YXT Ximanzi (细蔓子)
Full product page: https://orientaleaf.com/collections/yxt-fu-brick-tea/products/yxt-jingyang-fu-tea-ximanzi

• Tea Type: Jingyang Fu Brick Tea (Fu Zhuan / Chinese Dark Tea)
• Grade: Premium Grade (特级, Tèjí) — very low stem content, high proportion of tender leaf
• Raw Material Origin: Qinling Mountains, southern Shaanxi
• Defining Character: High-grade raw material that produces a noticeably cleaner, more elegant cup compared to standard-grade Fu Zhuan
• Maturity Stage: Young to Early Aged; recommended for drinking now or aging 5–10 years
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 5 — YXT Dabashan (大巴山)
Full product page: https://orientaleaf.com/collections/yxt-fu-brick-tea/products/yxt-dabashan-fu-brick-tea-2018-900g

• Tea Type: Jingyang Fu Brick Tea
• Raw Material Harvest Year: 2016–2017
• Pressing / Production Year: 2018
• Raw Material Origin: Dabashan Range (大巴山), southern Shaanxi / northern Sichuan border region
• Defining Character: Raw material aged 1–2 years before pressing, giving additional depth and body versus freshly-pressed Fu Zhuan; the Dabashan regional character adds a distinctive earthy minerality
• Maturity Stage: Early Aged; excellent for drinking now with aging potential of 5–10 more years
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 6 — YXT Guotai (国泰)
Full product page: https://orientaleaf.com/collections/yxt-fu-brick-tea/products/yxt-jingyang-fu-tea-red-box-brick-handcrafted-800g

• Tea Type: Jingyang Fu Brick Tea (handcrafted)
• Grade: Premium Grade (特级, Tèjí)
• Raw Material Origin: Qinling Mountain Range (秦岭山脉, Qínlǐng Shānmài), southern Shaanxi
• Golden Flower (Jin Hua) Density: High
• Defining Character: Rich, mellow, smooth liquor with a clean mineral finish — the Qinling terroir is clearly expressed in the aftertaste
• Maturity Stage: Young to Early Aged; ideal for drinking now and suitable for further aging
• Sample Weight: 30g (4–6 gongfu steepings)

ESTATE 3 — GENSHE (根社茯茶)
Full collection: https://orientaleaf.com/collections/genshe-vintage-fu-brick-tea

• Producer: Genshe Fu Brick Tea, founded by Jia Genshe (贾根社) — certified inheritor of China's National Intangible Cultural Heritage for Jingyang Fu Brick Tea craftsmanship
• Raw Material Philosophy: 100% Hunan Anhua black raw tea — the historically authentic base material used in traditional Shaanxi Fu Zhuan
• Minimum Aging Before Release: 4 years (every brick is aged in-house before going to market)
• Pressing Method: Fully hand-pressed; tea oil rendering technique preserved
• Production & Storage Location: Xi'an, Shaanxi, China — dry warehouse storage (干仓, Gān Cāng)
• Storage Condition: No off-notes, no foreign aromas

Sample 7 — Genshe 2019 Vintage Fu Brick Tea
Full product page: https://orientaleaf.com/collections/genshe-vintage-fu-brick-tea/products/2019-genshe-datewood-pressed-fu-brick-tea-jingyang-golden-flower

• Pressing Year: 2019 (released after minimum 4 years of in-house aging)
• Raw Material Origin: Hunan Anhua (湖南安化), traditional Hei Mao Cha (黑毛茶, Hēimáo Chá) raw material
• Maturity Stage: Early Aged; smooth and approachable now, with significant aging potential for 10+ more years
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 8 — Genshe 2014 Vintage Fu Brick Tea
Full product page: https://orientaleaf.com/collections/genshe-vintage-fu-brick-tea/products/2014-jingyang-genshe-fu-brick-tea-golden-flower-vintage-dark-tea

• Pressing Year: 2014
• Raw Material Origin: Hunan Anhua (湖南安化), traditional Hei Mao Cha raw material
• Maturity Stage: Fully Matured — rich, layered complexity; velvety texture; the Golden Flower character has fully integrated with the aged dark-tea base; limited availability
• Sample Weight: 30g (4–6 gongfu steepings)

Sample 9 — Genshe 2010 Vintage Fu Brick Tea
Full product page: https://orientaleaf.com/collections/genshe-vintage-fu-brick-tea/products/2010-jingyang-genshe-fu-brick-tea-vintage-golden-flower

• Pressing Year: 2010
• Raw Material Origin: Hunan Anhua (湖南安化), traditional Hei Mao Cha raw material
• Maturity Stage: Fully Matured — exceptional aged complexity; deep amber liquor; the most prized and scarce vintage in this box; extremely limited stock
• Sample Weight: 30g (4–6 gongfu steepings)

BOX SUMMARY

• Total Samples: 9
• Total Weight: 270g (9 x 30g)
• Estates Represented: 3 (On Taoism, YXT, Genshe)
• Growing Regions Covered: 5 Terroirs across 4 Provinces (Yunnan: Fengqing & Lincang; Fujian: Fuding; Shaanxi: Qinling-Dabashan; Hunan: Anhua)
• Vintage Range: 2010 – 2020
• Production & Storage: All teas produced and stored in Xi'an under dry warehouse conditions (干仓, Gān Cāng); no off-notes; no humidity exposure.
• Shipping: Free worldwide shipping included
• Packaging: Sealed in premium aluminum foil space bags with a resealable zipper for lasting freshness.

This section covers the flavor profiles of all three estate styles included in this box. Because the nine samples span multiple terroirs, base materials, and aging stages, we have organized the flavor notes by estate grouping. Use these profiles as your tasting guide.

On Taoism Style — Yunnan Large-Leaf & Fujian White Tea Fu Brick

Appearance & Aroma (Dry)
The On Taoism bricks are pressed at a moderate-to-firm density. The surface reveals a dark olive-brown color with clearly visible golden-yellow specks of 金花 (Jīn Huā) scattered densely throughout. The dry aroma opens with a clean, warm fungal note — earthy mushroom, dried longan, and a background sweetness similar to roasted grain. The Baicha Fuzhuan (white tea base) expresses a noticeably lighter, more floral dry aroma: dried chrysanthemum, white peach skin, and a faint honey note.

Wet Leaf
After rinsing and the first steep, the Yunnan-base leaves unfurl to show larger, darker leaves typical of Yunnan large-leaf varieties — dark brown with occasional reddish-amber edges, largely intact. The wet aroma is warm and inviting: cooked mushroom broth, brown sugar, and a slight camphor lift. The Baicha Fuzhuan wet leaf is lighter in color — caramel tan — with a honeyed, floral aroma that is closer to aged white tea than a traditional dark tea.

Liquor Color

• Yunnan expressions (Fengqing / Lincang): Deep amber-orange, clear and bright
• Baicha Fuzhuan: Light golden-amber, translucent and luminous

Mouthfeel
Full-bodied and coating for the Yunnan expressions — a texture that sits between a well-pulled espresso and a medium-bodied red wine. The liquor has a slight oiliness on the palate, with a sweetness that builds in the mid-palate and a clean, pleasant return sweetness (回甘, Huígān) that lingers 30–60 seconds after swallowing. The Baicha Fuzhuan is lighter, silkier — more like a floral oolong in texture, with a very sweet, clean finish.

Core Flavor Notes

• Yunnan Fengqing expression: Roasted chestnut, dried longan, mushroom umami, dark caramel, a hint of pine resin
• Yunnan Lincang expression: Dried red dates (jujube), cooked grain, molasses, light tobacco leaf, mineral earth
• Baicha Fuzhuan (Fu Xi & Fu Bao): Wildflower honey, dried apricot, light vanilla, fresh cream, soft fungal note

Empty Cup & Finish
The empty cup retains a warm, roasted-sweet aroma for several minutes — reminiscent of the interior of a specialty coffee roastery. The finish on the Yunnan expressions is long and warming, with a persistent sweet-earthy note. The Baicha Fuzhuan finish is shorter but more delicate — clean and floral, with a lingering honey quality.

Body Sensation / Chaqi (茶气, Chá Qì)

• Warming sensation across the chest and stomach; gentle perspiration on the palms and upper back after 3–4 steepings
• The Yunnan large-leaf base material produces a notably energetic chaqi — alert and grounding simultaneously
• Chaqi Intensity: 3.5 / 5

YXT Style — Qinling Mountain Fu Brick

Appearance & Aroma (Dry)
YXT bricks are compressed firmly and evenly. The surface is dark brown with a slight reddish hue in the finer-grade Ximanzi and Guotai bricks. Golden Flowers are clearly present and dense in the Guotai; well-distributed in all three. The dry aroma is clean and mineral-forward — dried autumn leaves, a hint of cedar wood, and a soft fungal note with no off-scent. The Qinling terroir expresses itself in a clean, mountain-air quality that distinguishes these bricks from Yunnan-base Fu Zhuan.

Wet Leaf
Leaves are moderately sized, dark brown, with a notably low stem content in the Ximanzi and Guotai grades — a direct reflection of the premium-grade raw material selection (特级原料, Tèjí Yuánliào). The Dabashan expression shows slightly older, more mottled leaf surfaces consistent with 2016-2017 material pressed in 2018. Wet aroma: damp forest floor, fresh earth, dried jujube, and a clean woody backbone.

Liquor Color

• Ximanzi: Warm amber, clear and bright, with a light gold rim
• Dabashan: Deep amber-brown, slightly darker than Ximanzi, reflecting its early-aged character
• Guotai: Rich amber-mahogany, full and deep

Mouthfeel
YXT teas are characterized by a smooth, round mouthfeel — mellow rather than sharp, with no rough edges. The Guotai in particular has a velvety, coating texture that stays on the palate for an extended period. Sweetness is moderate and clean. The signature mineral finish (矿物余味, Kuàngwù Yúwèi) — a dry, stone-like quality on the back of the palate — is a hallmark of the Qinling mountain terroir and is most pronounced in the Guotai.

Core Flavor Notes

• Ximanzi: Dried grass, green walnut, light honey, clean mineral water, hints of dried white chrysanthemum
• Dabashan: Dark plum, aged wood, soy caramel, damp earth, mild camphor, mineral rock
• Guotai: Roasted barley, dried tangerine peel, dark honey, worn leather, clean slate mineral

Empty Cup & Finish
The Qinling mineral terroir leaves a clean, lingering dry-mineral note in the empty cup — subtle but identifiable. The finish is medium-long, settling into a gentle sweetness. No lingering bitterness or astringency.

Body Sensation / Chaqi (茶气, Chá Qì)

• Steady, grounding warmth radiating from the stomach outward; calming rather than stimulating; well-suited for extended, contemplative tea sessions
• Chaqi Intensity: 3 / 5

Genshe Style — Traditional Shaanxi Fu Zhuan, Aged 6–15+ Years

Appearance & Aroma (Dry)
Genshe bricks are hand-pressed at a slightly looser density compared to machine-pressed competitors, which facilitates a more even and deeper aging process. The surface of the 2010 and 2014 bricks shows a mature dark-chocolate brown color with a matte, aged surface; Golden Flowers remain clearly visible. The 2019 is slightly darker and more uniform. Dry aroma on the 2010: aged plum, dark chocolate, faint incense wood. The 2014 sits between complexity and accessibility: dried fig, roasted coffee, gentle earthiness. The 2019: clean dark earth, dried mushroom, a light sweetness.

Wet Leaf
All three Genshe bricks use Hunan Anhua Hei Mao Cha (黑毛茶, Hēimáo Chá) as the base. The wet leaf on the 2010 is a uniform, deep reddish-brown — leaves are largely intact, soft, and show excellent aging consistency. The 2014 is similarly well-aged with a slight burgundy tone. The 2019 is darker and more robust-looking. Wet aroma across all three: warm baked plum, dark earth, cacao, and a clean forest floor note with no mustiness.

Liquor Color

• Genshe 2019: Deep amber, clear
• Genshe 2014: Dark amber-mahogany, rich and luminous
• Genshe 2010: Dark garnet-brown, deep and opaque at full concentration — evocative of a well-aged tawny port

Mouthfeel
This is where Genshe is most distinctive. The mandatory 4-year minimum aging before release — combined with well over a decade of total aging in the 2010 vintage — produces a texture that is genuinely velvety and oil-coating on the palate. There is no astringency and virtually no bitterness. The sweetness is not a sharp sugar sweetness — it is deep, rounded, and persistent, more like a well-aged balsamic vinegar or a quality aged rum, where the natural sugars have transformed and mellowed over time. Return sweetness (回甘, Huígān) on the 2010 and 2014 can last 2–3 minutes.

Core Flavor Notes

• Genshe 2019: Dark plum jam, cooked red dates, dried mushroom, mild dark chocolate, clean earth
• Genshe 2014: Roasted coffee, dried fig, aged wood, dark caramel, a hint of vanilla, soft leather
• Genshe 2010: Aged dark chocolate, Chinese herbal medicine (licorice, aged citrus peel), dried longan, incense wood, stone fruit, faint camphor — this cup has the complexity of a well-aged Bordeaux

Empty Cup & Finish
The Genshe teas leave the most persistent empty-cup aroma of all three estates. The 2010 empty cup retains a warm, dried-fruit-and-dark-wood aroma for 5–10 minutes. The finish is extraordinarily long and sweet — the sweetness of aged Anhua Hei Mao Cha at full maturity is unlike anything else in the Fu Zhuan category.

Body Sensation / Chaqi (茶气, Chá Qì)

• Deep, strong warming sensation throughout the torso; gentle perspiration; a sense of calm mental clarity that builds over the session
• The 2010 vintage, in particular, produces a notably deep and grounding chaqi — comparable to the body sensation associated with well-aged raw pu-erh
• Chaqi Intensity: 4 / 5 (2019), 4.5 / 5 (2014), 5 / 5 (2010)

How is Fu Brick Tea (Fu Zhuan) different from pu-erh, and why should a pu-erh drinker try this box?

Fu Brick Tea and pu-erh are both compressed Chinese dark teas that age and improve over time, but they are fundamentally different in several important ways. The most distinctive feature of Fu Zhuan is the presence of Eurotium cristatum — the golden fungal colonies known as 金花 (Jīn Huā, "Golden Flowers") — which develop inside the brick through a unique controlled fermentation process called 发花 (Fā Huā). This biological process does not occur in pu-erh production. The Golden Flowers produce a characteristic warm, earthy, slightly fungal aroma — often described as mushroom broth, forest floor, or even the nose of a fine aged cheese — that is completely absent in pu-erh. In terms of body and profile, Fu Zhuan tends to be rounder, mellower, and less astringent than young raw pu-erh (sheng pu-erh), with a more immediate drinkability. Aged Fu Zhuan, like the Genshe 2010 in this box, develops a complexity and depth comparable to aged raw pu-erh but with a warmer, more herbaceous and earthy dimension. If you enjoy aged pu-erh and are curious about how different Chinese tea-growing regions and fermentation traditions produce distinct flavors, this box is the most efficient way to explore that question. You will find that Fu Zhuan occupies its own unique space in the spectrum of aged Chinese teas — and after tasting the range in this box, you are very likely to want both.

I am completely new to Chinese dark tea. Is this box a good starting point, and which samples should I try first?

Yes, this box was specifically designed to serve both beginners and experienced collectors simultaneously — which is actually one of the harder things to accomplish with a sampler. For absolute beginners to Fu Brick Tea, we recommend starting with the On Taoism Baicha Fuzhuan (Sample 3). It is made from premium Fujian Fuding Shoumei white tea as the base material and has undergone the Golden Flower fermentation process, resulting in a sweet, floral, and very approachable cup that eases you into the Fu Zhuan world without any of the earthier, more demanding notes of traditional dark-tea base Fu Zhuan. From there, move to the On Taoism Yunnan expressions (Samples 1 and 2), which offer the full Golden Flower character in a more accessible form than aged traditional-style Fu Zhuan. Once you are comfortable with those, try the YXT Ximanzi and Guotai (Samples 4 and 6) to experience what Qinling mountain terroir brings to the cup. Save the Genshe vintages (Samples 7, 8, 9) for your last sessions — the 2010 and 2014 in particular are complex, deeply layered teas that reward the context you will have built up from the earlier tastings. Each 30g sample provides 4 to 6 full gongfu steepings, so you have plenty of time to explore each tea carefully. There is no wrong approach — but this sequence tends to produce the clearest understanding of how terroir, base material, and aging work together in Fu Zhuan.

What is the best way to store the remaining samples after I open the box?

Fu Brick Tea storage is straightforward, but three core principles must be followed consistently. First, keep the tea completely away from strong odors and aromatic substances — Fu Zhuan is highly absorbent and will take on nearby smells very rapidly, which will permanently alter its flavor. Do not store it near coffee, spices, perfumes, cleaning products, or any scented material. Second, store in a dry environment — humidity above 70% over an extended period will encourage mold growth that is harmful and unrelated to the beneficial Golden Flower fermentation. Third, protect from direct sunlight and UV exposure, which accelerates undesirable oxidation. A simple, unscented cardboard box or a breathable paper bag in a cool, dark room is sufficient for medium-term storage. Do not use airtight containers or vacuum sealing — Fu Zhuan, like pu-erh, continues to evolve through slow oxidation and requires some air circulation for healthy aging. Never store Fu Brick Tea in a refrigerator; the moisture and foreign odors in a refrigerator environment will damage the tea's flavor irreversibly within weeks. You can read more about our own Xi'an dry storage philosophy and standards at https://orientaleaf.com/pages/xi-an-dry-storage.

The Genshe 2010 has been aging for well over a decade. Is it still safe and healthy to drink? How do I know the aging process was done correctly?

Aged Fu Brick Tea that has been stored correctly in dry warehouse conditions (干仓, Gān Cāng) is completely safe to drink and, in fact, generally considered to be at its peak flavor between 10 and 20 years of age, depending on the original quality of the material. The key distinction is between healthy aging in a clean, dry, and well-ventilated environment versus problematic storage in a humid, contaminated, or poorly managed space. Genshe's production and storage protocols are among the most rigorous in the Jingyang Fu Zhuan industry — every brick is aged in-house for a minimum of four years before release, meaning the estate maintains full control of the environment during the most critical window of fermentation development. All teas in this box are produced and stored in Xi'an under dry warehouse conditions; you can review our full storage standards at https://orientaleaf.com/pages/xi-an-dry-storage. When you open your sample, the indicators of correct aging are straightforward: the tea should smell clean, earthy, and warm — dried fruit, dark wood, aged mushroom — with no musty, sour, fishy, or chemical odors. The Golden Flowers should be visible and intact. The liquor should be clear, not cloudy or heavily laden with sediment. All Genshe 2010 samples in this box have been quality-verified against these standards. If you have experience with aged raw pu-erh or aged wine, the sensory cues for well-aged Fu Zhuan are very similar — complexity, depth, and a rounded mellow character replace the sharpness of youth.

Brewing Guide

Gongfu Brewing Method (Recommended)

Gongfu brewing (功夫泡, Gōngfu Pào) is the recommended method for all nine samples in this box. It allows you to experience the full range of a tea's flavor evolution across multiple steepings, which is how the terroir and aging character become most clearly apparent.

Equipment: A gaiwan (盖碗, Gài Wǎn) or a small clay or ceramic teapot of 100–150ml capacity is ideal. A pitcher (fair cup / 公道杯, Gōngdào Bēi) and small drinking cups are recommended.

Leaf-to-Water Ratio: 5–7g of tea per 100ml of water. For a 150ml gaiwan, use 7–10g. Each 30g sample in this box is sufficient for 4–6 full gongfu sessions.

Water Temperature: 95°C to 100°C (203°F to 212°F). Boiling or near-boiling water is required to properly extract the Golden Flower (Jin Hua) character and open the compressed leaf structure. Do not use water below 90°C, as it will produce a flat, under-extracted cup.

Rinse Step (Mandatory): Before your first steeping, rinse the tea with boiling water for 5–10 seconds and discard. This removes surface dust from the compressed brick, rehydrates the leaf, and prepares the Golden Flower colony for full flavor release.

Steeping Times:

• 1st steeping: 10–15 seconds
• 2nd steeping: 10–15 seconds
• 3rd steeping: 20–30 seconds
• 4th steeping: 40–60 seconds
• 5th steeping: 60–90 seconds
• 6th steeping and beyond: Increase by 30–60 seconds per round, or simmer briefly in a pot with additional water for a final extended brew

Note on Aged Genshe Vintages (2010, 2014): The 2010 and 2014 Genshe bricks can sustain longer steepings from the first pour due to their fully matured leaf structure. Start at 15–20 seconds for the first steep and adjust from there.

Western Mug / Pot Brewing Method

If you do not have gongfu equipment available, western-style brewing still works well and produces a satisfying cup.

Leaf-to-Water Ratio: 3–4g per 200ml (approximately 2g per 100ml)

Water Temperature: 95°C to 100°C

Steeping Time: 3–5 minutes for a first steep; 5–7 minutes for a second steep if desired

Note: Western brewing will not allow you to observe the flavor evolution across steepings the way gongfu brewing does. We strongly recommend trying gongfu brewing at least once before settling on western-style, especially for the Genshe aged vintages.

Grandpa Style (Simple Immersion Brewing)

For a casual, no-equipment session, place 3–5g of broken-off brick tea directly into a large mug (300–400ml), add boiling water, and let it steep for 2–3 minutes before drinking. Top up with additional boiling water as you drink. This method is ideal for the YXT Ximanzi and On Taoism Yunnan expressions, which produce a clean, smooth cup even at lower precision.

Storage Recommendations

All nine samples in this box have been produced and stored in Xi'an under dry warehouse conditions (干仓, Gān Cāng) and arrive clean, with no off-notes.

To maintain the quality of your samples — and any full bricks you purchase — follow these three non-negotiable storage principles:

1. No Strong Odors (无异味, Wú Yìwèi)
Store Fu Brick Tea away from any aromatic substances — coffee, spices, candles, perfumes, cleaning products, incense, and scented food items. Tea is extremely absorbent and will permanently take on foreign aromas within days or weeks of exposure. Store in an unscented paper bag, cardboard box, or wooden container.

2. No Excessive Humidity (无潮湿, Wú Cháoshī)
Target a storage humidity of 50%–70% relative humidity. If you live in a very humid climate (above 75% RH consistently), use a dehumidifier in the storage room or store the tea in a slightly less airtight container with a silica gel packet (replace regularly). Avoid storing near kitchens, bathrooms, or basements prone to moisture.

3. No Direct Sunlight (无阳光直射, Wú Yángguāng Zhíshè)
UV exposure and heat accelerate undesirable oxidation and degrade the Golden Flower (Jin Hua) colonies over time. Store in a cool, dark location — a cupboard, drawer, or dedicated tea storage shelf away from windows. Consistent room temperature between 15°C and 25°C (59°F–77°F) is ideal.

Do Not Refrigerate: Never store Fu Brick Tea or any aged Chinese dark tea in a refrigerator. The cold environment halts the natural aging process, and the moisture and foreign odors inside a refrigerator will contaminate the tea within weeks, permanently damaging its flavor profile.

For Long-Term Aging: If you intend to age a full brick for many years, wrap it in its original paper, place it inside an unscented paper or cardboard outer layer, and store it in a stable-temperature room with adequate air circulation. Check on it once or twice a year. Properly stored Genshe and YXT bricks have demonstrated excellent aging trajectories, and the flavor profiles you experience in the Genshe 2010 and 2014 samples in this box are a direct demonstration of what patient, correct storage produces.