Fucha 茯茶 2007 - Hunan Fermented Tea

A native of Hunan province, where it has been produced since mid-19th century in Anhua County, this special dark tea can also be found in Sichuan and Shaanxi provinces. Its most celebrated feature is the shining presence of beautiful golden flowers, jīnhuā 金花 in Chinese. The small gold dots that emerge from the darkness of mature leaves are indicators of the richness in microorganisms, among which the often mentioned Aspergillus cristatus.

The traditional brick shape (砖 zhuān) was developed as facilitation for transport on bamboo rafts, in a journey across Hunan to Emperor Kangxi's court, where Anhua dark tea was gifted at the order of the Imperial family. 
In its native place this tea is still highly priced for its excellent benefits on overall health and especially on the digestive system, which are still under study.

This tea has been aged since 2007, and made only with top-level third grade maocha (三级黑毛茶 sān jí hēi máochá), which constricts numerous bright flowers like protective thorns. When awaken by boiling water, the leaves thrive freely and the golden flower blossoms, releasing a smooth liquor with warming hues of medicinal plants, currant, bamboo, and honey.  

Origin: Anhua county, Hunan province
Flush: Spring 2007
Format: 50 gr. Signature packs
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 15-20 second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 10-12


WESTERN BREWING
Quantity: 1 gr. of tea every 50-70 ml of water
Brewing time: 5-8 minutes
Water temperature: 100° C