Jin Hua Fu cha haa a long history. As early as in the Wanli period of the Ming Dynasty, the Ministry of Household officially designated it as the "official tea" for transporting and selling tea in the northwest region, and tea merchants in Shaanxi, Gansu, Ning, and Jin regions set up in various places in the imperial court. They purchased a large number of black tea bricks in Anhua, and sold them in Northwest China to exchange tea for horses. Most of the teas were transported to Lanzhou and then resold to Shaanxi, Gan, Qing, Xin, Ning, and Tibetan minority areas. In the late Ming and early Qing dynasties, 90% of the tea sold in the northwest region was supplied by Anhua dark tea, which was mostly pressed into tea bricks in Jingyang, Shaanxi.
This tea is from Jinyang. Jingyang County is a county under the administration of the prefecture-level city of Xianyang, in the central part of Shaanxi province, China. This tea is not the typical Golden Flowers Heicha compared to the classic An Hua Jin Hua Heicha. Since the tea material it uses is high-quality sun-dried Raw Puer from Menghai County so it is rarer. This tea was fermented using the wet-piling special techniques that are used to make Heicha in Hunan, then compressed into bricks where the golden flowers flourished.
Before being compressed, the large, green leaves and stems were seeded with Jin Hua, or Golden Flower (Eurotium Cristatum), a prized fungus that develops on many Hei Cha, enhancing their flavor and making them subtly sweeter. The most important role of the Golden Flowers in the Fuzhuan Cha is that it has great health benefits. It can nourish the stomach, help digestion, dissolve fat, anti-hypertension and lower blood sugar. Subtly earthy, it offers several infusions of honey, raw grain, beeswax, cooked apple, and sour berry flavors, for a long and satisfying gongfu cha session.
These tea flakes are pried from whole tea bricks. Jing Yang Fu Cha has a sweet, soothing character reminiscent of oatmeal, almonds, and warm earth. Delicate floral notes linger in the empty cup and on the exhale.
Brewing Guide: Use 5 grams of tea and put into boiling water within the teapot , suggest to use ceramic or iron teapot and keep stewing for about 3~5 minutes then serve. Ratio between tea and water is about 1:60~100. If brew without teapot, must used 100C water to brew and steep for 5~10 minutes then serve.
