Studio pack
Jīngyáng Fú Zhuān
Golden cup
Brewing profile
Origin notes
Tea origin
Gongfu Brewing
Jīngyáng Fú Zhuān泾阳茯砖
Jīngyáng fú zhuān
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Xiányáng Prefecture (咸阳, Xiányá...
- Tea type
- Dark Tea
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
SKU · JINGYANG-FU-ZHUAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Xiányáng Prefecture (咸阳, Xiányáng), Jīngyáng County (泾阳县, Jīngyáng Xiàn)
- Tea type
- Gongfu Brewing
- SKU
- JINGYANG-FU-ZHUAN-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–8 g per 150–200 ml water (for flash steeps method). For boiling — 5 g per 200 ml.
- Teaware
- Optimal options:
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Soil
- Brown forest soils (棕壤, zōngrǎng) with organic matter content over 1.0%, creating a favorable microbiological environment in production facilities.
Taste
- Liquor Aroma
- Rich, enveloping, with dominant mushroom tone, notes of dried fruits, nuts, and warm wood. Old tea reveals medicinal, "pharmaceutical" notes (药香, yào xiāng).
- Liquor Color
- Orange-red, transparent and bright (橙红透亮), resembling young amber. With increased aging acquires a deeper red-brown tone.
- Spent Leaves
- Yellow-brown, uniform, retaining resilience and elasticity. Residual traces of "golden flowers" may be visible on leaves.
- Sensory Source Descriptor Dt Intensity
- 4
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Mn Intensity
- 1
Details
- Cultivar
- Jingyang Fu Zhuan is made not from local raw materials, but from imported dark raw tea (黑毛茶, hēi máo chá) from several origins:
- Pluck Standard
- Depends on target product class: for special grade (特级) — no less than 90% single buds; for first grade (一级) — no less than 80% "one bud + one leaf"; for second grade ...
- Raw Material
- Dark raw tea must undergo a complete cycle of primary processing (杀青 — shaqing, 揉捻 — rouniyan, 渥堆 — wodui, drying) before arriving in Jingyang, where secondary processing begins.
- History
- The history of Jingyang Fu Zhuan spans more than six centuries and is inextricably linked to the tea-horse trade (茶马贸易, chámǎ màoyì) — a crucial economic mechanis...
- Name Breakdown
- The tea's name consists of several semantic components:
- Alkaloids
- Caffeine, theobromine, theophylline. Caffeine content is moderate, as part of it binds during fermentation.
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Region coverage: China, Shaanxi Province (陕西, Shǎnxī), Xiányáng Prefecture (咸阳, Xiányáng), Jīngyáng County (泾阳县, Jīngyáng Xiàn)
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