Fu zhuan cha (Spring 2016)

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Bread, Cherry, Wood
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Loose Leaf
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Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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From UNYtea

Tasting Notes: cherry pie (baked pie crust, cherry in cherry syrup) malty, juicy, and very sweet

Farm Location: Tao Yuan county, Hunan province China

Brick Production Location: Shaanxi , China

Elevation: 500m

Raw material: Spring 2016

Compression date: Spring 2018

Steeping: 100 celcius 5-6g / 100ml. This tea is not very fussy or difficult to brew. Start with 15-20 seconds and then add time according to your taste. You can add 5-10 seconds depending on how strong you like your tea and if strong is what you desire more leaf is completely acceptable.

Heicha (pronounced HAY-CHA) means black or “dark” tea which is the fermented tea category, where fu zhuan differs from puerh is that it is not grown or produced in the Yunnan province. Hunan fermented tea is more often referred to as simply heicha or more specifically in this case “fu cha”. The tea charector isnt as bitter as puerh, fu cha has a much sweeter almost at times creamy presence. One other thing that must be mentioned that is abnormally special about this tea is its mold growth. The eurotium cristatum or “golden flower” mold is the microbial growth that happens during the fixed fermentation process (heat+moisture). In puerh terms this tea is similar to shou or ripe because of the similar unique production process.

“Fu” referring to the fermentation process (fixed heat to jump start microbial growth) and “Zhuan” referring to the compressed brick shape, this tea is filled with

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