Product Overview
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High Aroma & Sweet Aftertaste: Crafted from tender leaves and stems, delivering a refreshing and lingering sweetness.
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Pre-Gu Yu Harvest: Sourced from succulent, sap-rich material picked during the "Grain Rain" season for peak vitality.
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A New Dark Tea Experience: Redefining the traditional dark tea profile by using premium tender raw materials rather than coarse mature leaves.
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Lush "Golden Flowers": Featuring dense, vibrant colonies of Eurotium cristatum for enhanced health benefits and flavor.
Core Features
1. The Art of "Hong Zi Cha" (Tender Stems & Leaves) Unlike traditional dark teas that use mature foliage, this tea specifically selects tender, fleshy stems. These stems are rich in aromatic compounds and polysaccharides. During fermentation, they are essential for developing the tea’s signature sweet profile and providing the structure necessary for the "Golden Flowers" to flourish.
2. The "Grain Rain" Standard The raw material is exclusively harvested within a 10-day window around Gu Yu (Grain Rain). Only the tender 7–10 cm long shoots are selected. At this stage, the sap is at its most abundant and the tenderness is perfectly balanced for aging.
3. Redefining the Dark Tea Experience Breaking the tradition of using coarse, mature leaves, this blend utilizes high-quality garden-grade tender shoots. The result is a liquor as sweet as nectar and an aroma as mellow as fine wine—a complete sensory refresh for dark tea enthusiasts.
4. Lush "Golden Flowers" (Jin Hua) The brick is densely populated with "Golden Flowers," the scientific name being Eurotium cristatum. This beneficial probiotic fungus is a hallmark of premium Fu Zhuan tea, contributing to its unique earthy-sweet flavor and digestive benefits.
Sensory Profile
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Dry Tea: Dark brown and lustrous appearance with visible tender stems.
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Liquor: A brilliant amber-orange, reminiscent of polished gemstones.
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Flavor & Aroma: Deeply aromatic with a full-bodied, nectar-like sweetness.
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Infused Leaves: Oily, dark brown, and resilient. The leaves are thick and the stems remain remarkably soft to the touch.
Brewing Method:
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For a traditional brew, use 7-15 grams of dry tea leaves. Boil them in water for 3-5 minutes. Then, separate the tea from the leaves to enjoy. Optionally, you can enhance the tea by adding milk and a little salt to the brew (in a water to milk ratio of 5:1).
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Alternatively, this tea can be steeped using the Gongfu tea method, similar to the way ripe (shou / shu) puerh tea is prepared, allowing for a more intricate appreciation of its flavors and aromas.