2018 Vintage Red Box Fuzhuan Tuğla Çayı - Qinling Dağları'ndan GEO Sertifikalı Koyu Çay (800 g)

• Tea Type: Fu Brick Tea (茯砖茶, Fú Zhuān Chá) / Jingyang Dark Tea / Post-Fermented Heicha
• Raw Material Grade: Special Grade Black Mao Cha (特级黑毛茶)—the highest leaf classification, featuring tender buds and young leaves from the top 20% of harvest selection
• Harvest Season: Spring 2018
• Pressing Year: 2018
• Precise Origin: Qinling-Qinba Mountain Range, Southern Shaanxi Province (elevation ~1,200m); raw tea sourced from YXT's own gardens in Ziyang and Nanzheng counties, processed at YXT's Jingyang facility in the Jing River valley
• Producer: Jingyang Manzi Fucha Co., Ltd. (泾阳蔓子茯茶有限公司), operating under the YXT (永兴泰) brand; established 2012 in the historic birthplace of Fu brick tea; facility spans 5,000+ square meters with both hand-crafted and mechanized production lines; annual capacity 1,000+ tons
• Certification: China Geographical Indication Protected Product (泾阳砖茶地理标志), authorized 2015
• Net Weight: 800g per brick
• Form: Compressed brick format—sharp edges, uniform thickness, intact structure; suitable for long-term aging and daily brewing
• Golden Flower Status: Exceptionally abundant Eurotium cristatum colonies; plump, golden, evenly distributed throughout the brick interior—indicates successful traditional flowering (发花, Fā Huā) and active probiotic presence
• Storage Recommendation: Clean, dry environment; breathable packaging preferred for continued maturation
• Flavor Character: Qinba high-mountain terroir delivers a clean, mineral-accented profile distinct from lower-elevation Fu teas; expect refined sweetness and lasting huigan (回甘, returning sweetness)

Dry Leaf Appearance & Aroma

The brick presents with precise, architectural edges and a smooth, compressed surface in deep chestnut-brown. Breaking the brick reveals an interior studded with abundant golden-yellow Eurotium cristatum colonies—plump, spherical, and evenly distributed. The dry aroma opens with toasted grain and aged wood, layered with subtle fungal sweetness reminiscent of dried apricot and a whisper of clean earthiness.

Wet Leaf Appearance & Aroma

After brewing, the leaves unfurl to display their special-grade pedigree: predominantly tender buds and young leaves rather than the coarse stems typical of standard Fuzhuan. The wet leaf emits a warm, inviting fragrance of roasted barley, caramelized nuts, and a distinctive mushroom-like depth from the golden flower colonies.

Liquor Color

The tea soup pours a luminous amber-orange with excellent clarity and a subtle oily sheen—bright and inviting, deepening to burnished copper in later infusions.

Taste & Mouthfeel

The first sip delivers immediate smoothness—no roughness, no astringency, no off-notes. The texture is velvety and medium-bodied, coating the palate with gentle weight. Flavor unfolds in waves: an initial sweetness of toasted cereal and dried longan gives way to roasted walnut and a distinctive mineral undertone unique to high-altitude Qinba terroir. The golden flower presence contributes a subtle savory depth, almost umami-adjacent, that distinguishes premium Fuzhuan from ordinary examples. Absolutely clean, with zero bitterness or harsh edges.

Empty Cup Aroma (挂杯香, Guà Bēi Xiāng)

The emptied cup retains a lasting fragrance of warm honey, toasted grain, and gentle woody sweetness—a hallmark of quality aging and abundant golden flower activity.

Aftertaste & Huigan (回甘)

The finish is remarkably long and evolving. A gentle mineral aftertaste lingers at the back of the palate, followed by a slow-building returning sweetness (回甘, huígān) that emerges in the throat and persists for minutes. Clean and refreshing, never cloying.

Body Sensation (茶气, Chá Qì)

This tea delivers a warming, grounding sensation that radiates gently from the core. Many drinkers report a subtle relaxation in the shoulders and a calm, focused alertness—the hallmark of well-aged, cleanly processed dark tea. Highly suitable for post-meal drinking; never harsh on an empty stomach.

Q1: What flavor profile can I expect from this tea?

This 2018 Red Box Fuzhuan offers a refined, multi-layered drinking experience quite different from standard Fu brick teas. Expect an initial wave of toasted cereal sweetness—think roasted barley, oat cookies, and a hint of caramelized brown sugar. This transitions into nutty mid-notes reminiscent of roasted walnuts and hazelnuts, supported by a subtle dried-fruit sweetness similar to longan or golden raisins. The abundant golden flowers (Eurotium cristatum) contribute a distinctive savory depth with light mushroom undertones—complex but never overpowering. What truly sets this tea apart is its clean mineral finish, a signature of 1,200-meter Qinba terroir, followed by a long-lasting returning sweetness (huigan) that lingers in the throat. The mouthfeel is notably smooth and velvety, with zero bitterness, astringency, or off-flavors. It brews exceptionally well across 10-15 infusions, with the flavor profile shifting gradually from bright and sweet toward deeper, woodier notes.

Q2: What makes the special-grade (特级) raw material in this Red Box edition so significant?

The grade of raw tea leaf (mao cha) fundamentally determines a Fu brick's quality ceiling, and this is where the Red Box edition truly distinguishes itself. Most Fuzhuan teas on the market use Grade 3 or lower black mao cha—mature leaves with thick stems and coarse texture that yield adequate but unremarkable results. This Red Box edition uses special-grade black mao cha (特级黑毛茶), the highest classification, comprising predominantly tender spring buds and young leaves from the top 20% of harvest selection. The practical difference is profound: finer leaves contain higher concentrations of amino acids and aromatic compounds, producing a smoother, sweeter, more aromatic cup with greater complexity and aging potential. YXT reserves this premium material specifically for their Red Box line because such quality is scarce—their own high-altitude Qinba gardens yield limited quantities that simply cannot support mass production. For collectors and serious drinkers, this represents an opportunity to experience what Fuzhuan can achieve when raw material quality is prioritized over economy.

Q3: How does this Red Box edition compare to the Yellow Box version?

YXT produces two companion 800g bricks that share identical packaging dimensions and traditional production methods but differ in one critical aspect: raw material grade. The Red Box edition you see here uses special-grade black mao cha (特级), while the Yellow Box edition uses Grade 1 black mao cha (一级). Both grades far exceed industry norms—most commercial Fuzhuan uses Grade 3 or lower—but the distinction matters for discerning palates. The Red Box delivers a more refined, complex flavor profile with silkier mouthfeel, greater aromatic intensity, and superior aging potential; it is the connoisseur's choice for collection or special occasions. The Yellow Box offers outstanding quality at a more accessible price point, making it ideal for daily drinking, sharing generously, or introducing friends to premium Fuzhuan. Many customers purchase both: the Yellow Box for everyday enjoyment and the Red Box for their aging collection or moments when only the finest will do. Both carry the same GEO certification and originate from YXT's own Qinba mountain gardens—the difference lies purely in leaf selection.

Q4: How long can I age this tea, and will it improve over time?

This 2018 vintage has already undergone seven years of natural aging, developing the smooth, integrated character you will taste today—but its journey is far from complete. High-quality Fuzhuan with abundant golden flower activity, like this Red Box edition, can continue improving for 15-20+ years under proper storage conditions. The active Eurotium cristatum colonies will gradually transform the tea's chemical composition, further mellowing any residual edges while deepening complexity and developing richer, more nuanced flavors over time. Many collectors specifically seek well-made Fuzhuan as a "living" tea that rewards patience. The key to successful aging is maintaining a clean, dry, odor-free environment with moderate airflow—avoid sealed containers, excessive humidity, and proximity to strong-smelling substances. If you choose to cellar a portion while drinking the rest, you will have the pleasure of revisiting this tea year after year, noting how time enhances what is already an exceptional starting point.

Gongfu Style (功夫泡, Gōngfū Pào) — Recommended for Connoisseurs

Equipment: Yixing clay teapot, porcelain gaiwan, or ceramic pot (150-200ml capacity)
Leaf Amount: 7-8 grams per 150ml
Water Temperature: 100°C (212°F) — full rolling boil
Rinse: One brief rinse (5 seconds) to awaken the leaves and wash away any loose particles; discard this liquid
Steeping Sequence:

• Infusions 1-3: 10-15 seconds
• Infusions 4-6: 15-25 seconds
• Infusions 7-10: 25-40 seconds
• Infusions 11+: 45-90 seconds (extend as needed)

Expected Yield: 12-18 quality infusions depending on technique
Notes: Fu brick tea reveals its character gradually; early infusions emphasize sweetness and floral notes, while later infusions develop deeper, woodier complexity.

Boiling Method (煮茶, Zhǔ Chá) — Highly Recommended

Equipment: Glass kettle, ceramic pot, or dedicated tea-boiling vessel
Leaf Amount: 5-8 grams per 500-800ml water
Procedure:

1. Add broken brick pieces to room-temperature or pre-warmed water
2. Bring to a gentle boil over medium heat
3. Once boiling, reduce heat and simmer for 3-5 minutes
4. Pour off the liquor and serve; leaves can be reboiled 2-3 additional times with extended simmering

Why Boiling? This method maximizes extraction of the tea's full spectrum of compounds, producing an exceptionally rich, thick, satisfying cup with pronounced golden flower depth. Particularly recommended for this special-grade brick—the superior raw material responds beautifully to boiling, releasing layers of complexity that quick steeping cannot fully access.

Prolonged Steeping / Thermos Method (闷泡, Mèn Pào) — Excellent for Daily Use

Equipment: Thermos flask, insulated travel mug, or large lidded vessel
Leaf Amount: 3-5 grams per 500ml
Procedure:

1. Place broken brick pieces in pre-warmed thermos
2. Fill with freshly boiled water (100°C)
3. Seal and allow to steep for 30 minutes to 2 hours (or longer for intensified flavor)
4. Pour and enjoy; refill with hot water for additional rounds

Notes: This low-fuss method is perfect for office or travel, delivering a consistently smooth, sweet, full-bodied cup throughout the day. The special-grade leaves hold up exceptionally well to prolonged contact without turning bitter.

Western Style (Large Pot or French Press)

Equipment: Large teapot (500-800ml), French press, or oversized mug with infuser
Leaf Amount: 4-6 grams per 500ml
Water Temperature: 100°C (212°F)
Steeping Time:

• First infusion: 3-5 minutes
• Subsequent infusions: Add 1-2 minutes each round

Expected Yield: 3-4 flavorful infusions
Notes: While Western-style brewing sacrifices some of the nuanced evolution available through gongfu method, it produces a satisfying, robust cup suitable for casual enjoyment or serving multiple guests simultaneously.

Important: Not Recommended for Cold Brewing

Fu brick tea's character—particularly the beneficial compounds from golden flower fermentation—is best expressed through hot water extraction. Cold brewing does not adequately release the tea's full potential and may result in a flat, underdeveloped cup. For optimal experience, always use freshly boiled water.

Storage Recommendations

Environment: Store in a cool, dry location away from direct sunlight, moisture, and temperature extremes. Ideal conditions range from 15-28°C (59-82°F) with moderate humidity (50-70%).

Ventilation: Fu brick tea benefits from gentle airflow. Avoid completely sealed containers; instead, use breathable paper wrapping, cloth bags, or traditional bamboo/wooden storage. This allows the tea to continue maturing while the golden flowers remain active.

Odor Isolation: Dark tea readily absorbs ambient aromas. Keep well away from spices, perfumes, cleaning products, and other strong-smelling substances. Dedicate a separate storage area or container exclusively for your heicha collection.

Handling: When breaking off portions for brewing, use a tea pick or knife; avoid excessive crumbling, which accelerates oxidation of unused portions.

Aging Potential: Under proper conditions, this special-grade Fuzhuan will continue developing complexity and smoothness for 15-20+ years. Periodic sampling every 1-2 years allows you to track its evolution and determine your personal preference point.