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Fu Zhuan Jin Hua

golden flower

With a warmly-spicy and fruity character reminiscent of a Taiwanese oolong, this brick tea reveals its processing as a Hei Cha in its groundedness and the longevity of its infusions. Before being compressed, the large, green leaves and stems were seeded with Jin Hua, or Golden Flower (Eurotium Cristatum), a prized fungus which develops on many Hei Cha, enhancing their flavour and making them subtly sweeter. Though scientific research into the positive health effects of Jin Hua is ongoing, it has been part of the Traditional Chinese Medicine for long time. Subtly earthy, it offers several infusions of acacia honey, raw grain, beeswax, cooked apple, and sour berry flavours, for a long and satisfying (and perhaps especially healthy) gongfu cha session.


For a vintage version of the same tea (some also with Jin Hua), try our Fu Zhuan 1991.

  • ORIGIN:  Anhua, Hunan, China
  • MEANING:  Fungus brick golden flower (fu zhuan jin hua)
  • HARVEST TIME:  2016
  • TASTE:  Acacia honey, raw grain, cooked apple

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 3-4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 2-15 sec.

Start with 2 seconds, increasing steadily to reach 15 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

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