Product Overview
According to legend, in 1368, the year when the Ming Dynasty was established, the first Fu brick tea in human history was born in Jingyang, Shaanxi. In the more than 600 years since then, Fu tea has been sold well in countries and regions along the Silk Road for its magical effects of eliminating fat and greasiness and regulating the stomach, and is praised by the nomadic peoples of Northwest China as the "tea of ​​life".
Golden flowers are probiotics that grow naturally during the fermentation of black tea. They are beneficial to the human body, can regulate intestinal flora, and promote intestinal health. The golden flowers in tea can also effectively regulate human metabolism, and have the effects of lowering fat, lowering blood pressure, and regulating sugar metabolism.
Fu Brick tea has a distinctive and rich flavor, shaped by its post-fermentation process and the presence of "golden flowers" (Eurotium cristatum). The tea is smooth and mellow, with earthy and woody notes that resemble forest soil or aged wood. It has a gentle natural sweetness and a clean, lingering aftertaste. It also carries subtle herbal or medicinal aromas. The mouthfeel is soft and full-bodied, and the flavor becomes more rounded and refined with each infusion.
Brewing Guide: To brew Fu Brick tea using the Gongfu style, first warm your teaware by rinsing the teapot or gaiwan with hot water. Then, gently break off 5 to 8 grams of tea from the brick for every 150–200 ml of water. Rinse the tea quickly with boiling water for 3 to 5 seconds and discard the rinse—this step helps awaken the leaves and remove any dust. For the first infusion, add water at 95–100°C (203–212°F) and steep for about 10 to 15 seconds. With each subsequent infusion, slightly increase the steeping time—typically progressing from 15 to 20 to 30 seconds or more. You can enjoy 6 to 10 infusions from one serving.