1958 Premium Altın Çiçek Fu Tuğla Çayı | 5 Yıl Yaşlanmış Yunnan Koyu Çayı

Note: This product is available in two packaging colors—Elegant Black and Heritage Red. Please note that the tea content inside both options is identical; only the outer packaging differs.

• Tea Type: Golden Flower Fu Brick Tea (茯砖茶) / Chinese Dark Tea (Hei Cha)
• Pressing Year: 2025 (Fā Huā completed)
• Raw Material Harvest: Spring 2020, First-Grade
• Leaf Composition: One bud with one leaf, one bud with two leaves, single leaves; stem content under 5% (vs. 20% national standard)
• Origin of Raw Material: Fengqing County, Yunnan Province, China
• Aging Location: Xi'an, Shaanxi Province (5 years dry storage before pressing)
• Production Location: Jingyang District, Xianyang City, Shaanxi Province—the historical birthplace of Fu Brick Tea
• Producer: On Taoism (几于道) Tea Factory2025 World Tea Championship Superior Award Winner2015 Milan World Expo China Famous Tea Gold AwardPioneer of clean-room flowering technology
• Available Formats:500g Full Brick (ideal for aging and daily brewing)30g Sample Size (perfect for first-time tasters)
• Golden Flower Status: Abundant, evenly distributed Eurotium cristatum throughout the brick interior—indicating optimal fermentation success
• Storage History: Clean dry storage (干仓, Gān Cāng) in Xi'an; no off-flavors, no humidity damage
• Character Notes: The Yunnan large-leaf base delivers a bolder, more robust body than traditional Hunan or Qinling-sourced Fu bricks, while 5-year pre-aging ensures exceptional smoothness

Dry Leaf Appearance & Aroma

• Visual: Tightly compressed brick with rich chocolate-brown to dark chestnut coloring; abundant golden-yellow spores (Golden Flowers) visible upon breaking
• Dry Aroma: A hint of Chinese dates like flavor, combined with a mild woody scent. The 5-year aging contributes subtle notes of aged barn hay, dried apricot, and a whisper of cedar—reminiscent of a well-aged bourbon barrel

Wet Leaf (After Steeping)

• Appearance: Leaves unfurl to reveal uniform, intact pieces with minimal fragmentation; copper-brown with olive undertones
• Wet Aroma: Pronounced Jīn Huā (Golden Flower) fragrance—imagine the earthy complexity of a natural wine or wild-fermented farmhouse ale, layered with toasted grain and warm autumn orchard fruits

Liquor Color

• Deep amber transitioning to polished mahogany with excellent clarity; oil-like sheen on surface indicates proper extraction

Mouthfeel & Texture

• Enzymes from the fungus transform bitterness into smoothness and enhance sweetness.
• Texture: Velvety, moderately oily, medium-to-full body
• Astringency: Virtually absent due to 5-year aging and enzymatic transformation
• Huí Gān (回甘, Returning Sweetness): Pronounced and long-lasting; builds over 8-10 steeps
• Shēng Jīn (生津, Salivation): Gentle and persistent, coating the palate

Core Flavor Notes

• Primary: Dried jujube (Chinese red date), roasted walnut, honeyed malt
• Secondary: Sandalwood, aged leather, subtle cocoa
• Tertiary (with extended steeping): A hint of Chinese dates like flavor with much longer lasting taste than the normal quality. Ginseng-like minerality, aged plum, faint camphor

For Western palates: Think barrel-aged bourbon meets natural-process coffee—complex, smooth, layered with caramel undertones and zero harshness. The Golden Flower fermentation creates flavor compounds comparable to those prized in aged Comté cheese or fine sherry.

Empty Cup & Finish

• Empty cup retains a haunting sweetness with floral-woody notes
• Finish is clean, warming, and exceptionally long—lingering for 20+ minutes
• Unlike ordinary brick tea, good quality Fu Tea is not astringent at all.

Body Sensation (Chá Qì / 茶气)

• Physical Effect: Gentle warming sensation radiating from the chest; subtle perspiration along hairline after 4-5 cups; deeply calming
• Intensity Rating: 3.5/5 (moderate-strong)—accessible yet perceptible; ideal for meditation or post-meal relaxation

Q: What flavor profile can I expect from this tea?

A: This 1958 Fu Brick Tea delivers a flavor experience more comparable to fine natural wine or craft bourbon than conventional tea. The dominant notes include dried jujube (Chinese red date), toasted walnut, honeyed malt, and gentle sandalwood. The Fā Huā process changes the tea's chemical makeup, breaking down harsh compounds. As a result, the tea becomes less bitter and astringent, developing a deep, smooth sweetness and a unique smell. Unlike younger Fu bricks that may carry tobacco or dry grass notes, the 5-year pre-aging has mellowed these into sophisticated undertones of aged leather and subtle cocoa. The finish is remarkably clean with a persistent returning sweetness that lingers elegantly.

Q: What makes first-grade raw materials different from typical Fu Brick Tea, and why does it matter?

A: Traditional Fu Brick Tea uses mature, sturdy tea leaves and stems. These give the fungus plenty of nutrients. The national standard permits up to 20% stems in Fu tea—necessary for air circulation during flowering but often resulting in thinner flavor and woody astringency. This 1958 edition contains under 5% stems, using first-grade one-bud-one-leaf and one-bud-two-leaf pickings from Yunnan's Spring 2020 harvest. The result is dramatically smoother mouthfeel, more concentrated sweetness, and greater complexity. Fewer stems mean more actual tea leaf per gram, delivering superior value despite the premium positioning. You will immediately notice the difference in liquor thickness and flavor depth compared to standard commercial Fu bricks.

Q: How does Yunnan-sourced raw material differ from traditional Hunan or Shaanxi-origin Fu tea?

A: Traditional Fu Brick Tea typically uses materials from Hunan's Anhua region or Shaanxi's Qinling Mountains. Yunnan Golden Flower Fu Tea is an innovative fusion featuring Yunnan large-leaf tea as the base, creating a bolder, more complex flavor profile with the signature Golden Flower fermentation. Yunnan's Fengqing large-leaf varietal brings greater depth, richer body, and more pronounced returning sweetness. The leaves contain higher concentrations of polyphenols and amino acids, providing more substrate for the Golden Flowers to transform. While Hunan Fu tea tends toward floral-sweet and Qinling versions lean mineral-herbaceous, this Yunnan-based production delivers the best of both—bold structure with refined elegance.

Q: What is the significance of "1958" in the product name?

A: The year 1958 marks a pivotal—and bittersweet—moment in Fu tea history. That year, the Chinese government ordered all Fu brick production moved from Shaanxi to Hunan for centralized efficiency, effectively ending centuries of Jingyang craftsmanship. Shaanxi's workshops fell silent, and the region's unique techniques faced extinction. Production only resumed in the early 2000s. By naming this tea "1958," On Taoism pays tribute to that interrupted heritage while using authentic recipes from the original Xianyang People's Fu Tea Processing Factory. This brick represents the resurrection of a nearly lost tradition, making it as much a piece of living history as it is a premium drinking tea.

General Parameters:

• Tea-to-Water Ratio: 5-7g per 100ml water
• Water Temperature: 95°C-100°C (203°F-212°F)—just off boil is ideal
• Water Quality: Filtered or spring water; avoid distilled or heavily chlorinated tap water
• Rinse: Always perform a quick rinse (5-10 seconds) to awaken the leaves and wash away any dust

Gongfu Method (Recommended for Full Experience)

• Vessel: Gaiwan or Yixing clay teapot (120-150ml)
• Tea Amount: 6-8g
• Rinse: One quick rinse, 5-8 seconds, discard
• First 3 Infusions: 10-15 seconds each
• Infusions 4-8: Gradually increase to 20-40 seconds
• Later Infusions (9+): 60-90 seconds; this tea can yield 12-15+ quality steeps
• Technique: Pour water directly over the broken brick pieces; avoid over-agitation

Grandpa Method (Simple, All-Day Sipping)

• Vessel: Tall glass or large mug (300-400ml)
• Tea Amount: 3-4g
• Method: Place tea at bottom, pour hot water (95°C), let leaves settle. Sip directly without removing leaves; refill when 1/3 liquid remains. Works beautifully as a desk-side companion throughout the workday.

Western Style (Teapot or French Press)

• Vessel: Teapot or French press (400-500ml)
• Tea Amount: 5-6g
• Steep Time: 3-4 minutes for first infusion; 4-6 minutes for subsequent infusions
• Infusions: Expect 3-4 solid brews
• Note: This method produces a more uniformly extracted cup; excellent for sharing

Boiling Method (Traditional Silk Road Style)

• Vessel: Stainless steel or ceramic pot (800ml-1L)
• Tea Amount: 8-10g
• Method: Add tea to cold water, bring to gentle boil, reduce heat and simmer 3-5 minutes. Strain and serve. May add a pinch of salt (traditional Mongolian/Tibetan style) or serve plain.
• Character: Produces the strongest extraction; maximizes Golden Flower health compounds; ideal for cold weather or after heavy meals

Thermos / Mèn Pào (焖泡) Method

• Vessel: Vacuum flask or insulated bottle (500ml)
• Tea Amount: 4-5g
• Water Temperature: 95°C at pouring
• Steeping Time: 1-2 hours for mellow extraction; 3-4 hours for full saturation
• Best For: Travel, office, or when extended brewing time is available. The insulated environment allows gentle, prolonged extraction without bitterness.

The Three Principles (Essential for All Dark Tea):

1. No Foreign Odors: Store away from spices, perfumes, cleaning products, or strongly scented foods. Tea absorbs ambient aromas readily.
2. No Moisture / Humidity Control: Keep in a dry environment (50-70% relative humidity ideal). Avoid bathrooms, basements, or areas prone to dampness.
3. No Direct Sunlight: UV exposure degrades tea compounds and fades Golden Flowers. Store in a dark cabinet or opaque container.

Additional Guidelines:

• Fu Brick Tea does not require special storage conditions because of its golden flowers. Like all dark teas it should be kept away from direct contact to sunlight and dampness.
• Do NOT refrigerate: Cold storage introduces condensation and destroys the living Golden Flower ecology. Room temperature storage is essential.
• Ventilation: Unlike sealed green tea storage, Fu Brick Tea benefits from occasional air exposure. Store in a cardboard box, cotton bag, or unsealed ceramic jar rather than airtight containers.
• Aging Potential: This tea will continue improving for 10-20+ years under proper conditions
• Ideal Temperature: 15-28°C (59-82°F)

Pro Tip: Store your 500g brick in its original packaging inside a wooden box or Kraft paper bag. Check quarterly for any off-odors or unusual mold (white or green, as opposed to the golden-yellow Jin Hua). Well-stored Fu Brick Tea rewards patience with ever-deepening complexity.