YXT Jingyang Golden Flower Fu Tea - Special Grade - Red Can 300g

Dry Leaf Appearance and Aroma
Golden-brown fragments interspersed with visible clusters of pale-yellow golden flowers. The dry aroma offers warm notes of toasted grain, dried apricot, and a subtle fungal sweetness reminiscent of aged cheese rind or sourdough starter.

Wet Leaf Appearance and Aroma
Once steeped, the leaves unfurl to reveal coppery-brown edges and a profusion of golden-flower speckles. The fragrance intensifies into roasted barley, sun-dried hay, and a hint of caramelized honey.

Liquor Color
Bright amber-red with exceptional clarity—no cloudiness, no sediment—catching the light like aged cognac.

Taste and Mouthfeel
The first sip greets you with a silky, medium-bodied texture that glides across the palate. Expect layered flavors of toasted buckwheat, dried longan, light molasses, and a whisper of walnut skin. There is no bitterness, no astringency, and absolutely no musty or off-putting notes. A gentle minerality surfaces mid-palate, nodding to the Qinling high-altitude terroir. The sweetness is clean and grain-like rather than cloying.

Empty-Cup Aroma (Gua Bei Xiang / 挂杯香)
Lingering warmth of honey-roasted oats and a faint floral-fungal note unique to well-flowered Fu Tea.

Finish and Aftertaste (Hui Gan / 回甘)
A smooth, returning sweetness coats the throat, accompanied by a pleasant cooling sensation. The aftertaste is long-lasting, gently sweet, and leaves the mouth feeling refreshed rather than dry.

Body Sensation (Ti Gan / 体感) Warming without being heavy; many drinkers report a gentle, comforting warmth radiating from the chest and stomach.

Gongfu Style (Gong Fu Cha / 工夫茶)

• Teaware: 100–150 ml gaiwan or Yixing clay pot
• Leaf Amount: 5–7 g of pre-broken Fu Tea pieces
• Water Temperature: Fully boiling, 100 degrees C (212 degrees F)
• Rinse: Pour boiling water over the leaves, discard immediately; this awakens the tea and removes surface dust
• First Infusion: 10–15 seconds
• Subsequent Infusions: Add 5–10 seconds per round; expect 10–15 flavorful steeps
• Tip: Maintain high heat throughout; Fu Brick Tea thrives on boiling water

Simmering / Boiling Method (Zhu Cha / 煮茶) — Highly Recommended

• Equipment: Heat-resistant glass pot, clay kettle, or stainless-steel vessel
• Leaf Amount: 5–8 g per 500 ml of water
• Procedure: Bring water to a boil, add tea pieces, reduce to a gentle simmer for 3–5 minutes, then strain and serve
• Result: Yields the richest, most full-bodied expression—ideal for unlocking the tea's deep sweetness and warming body sensation
• Tip: You may top up with fresh boiling water and simmer again for additional rounds

Thermos / Insulated Flask Steeping (Men Pao / 闷泡) — Highly Recommended

• Equipment: Pre-heated vacuum flask or insulated tumbler
• Leaf Amount: 3–5 g per 300–500 ml
• Procedure: Place tea pieces in flask, fill with boiling water, seal, and steep for 30 minutes to 2 hours
• Result: Convenient for office or travel; produces a smooth, concentrated brew without monitoring
• Tip: Strain or remove leaves after desired strength is reached to avoid over-extraction

Western Style (Mug or French Press)

• Teaware: Large mug (350 ml) or French press (500 ml)
• Leaf Amount: 3–5 g
• Water Temperature: Boiling, 100 degrees C
• Steep Time: 3–5 minutes for first brew; extend for subsequent infusions
• Tip: Cover the mug while steeping to retain heat; Fu Tea benefits from sustained high temperature

Note: Cold brewing is not recommended for Fu Brick Tea; hot water is essential to fully extract the golden-flower character and rich, warming qualities.

Storage Suggestions

• Environment: Store in a cool, dry, well-ventilated area away from direct sunlight, moisture, and strong odors
• Container: Keep sealed in the original tin; if transferring, use an unglazed clay canister or breathable paper wrapper—avoid fully airtight containers, as Fu Tea benefits from minimal airflow
• Temperature and Humidity: Room temperature (15–30 degrees C) with moderate humidity (40–70 percent RH) is ideal; avoid refrigeration
• Avoid: Plastic bags, kitchen cabinets near stoves, and proximity to spices, coffee, or other aromatic items