Fu Cha (茯茶)

tea imagery: Golden flower

Fu cha is a dark tea with jin hua, or golden flowers: tiny golden structures produced by Aspergillus cristatus, also known as Eurotium cristatum. It is usually pressed into bricks. Possible flavours include wood, dried herbs and gentle sweetness; Chinese tasters call its characteristic fungal-culture aroma junhua xiang.

History

Fu cha is associated with the tea trade of north-western China and production in Shaanxi, especially Jingyang and Xianyang. Hunan is another important production centre. Leaves can come from elsewhere: Xianyang fu cha, for example, uses dark maocha from Hunan and southern Shaanxi. After preparation and pressing, the tea undergoes fa hua, the golden-flower stage, under suitable temperature and moisture conditions. This is part of manufacture, distinct from later ageing.

Golden flowers is a name for the small visible specks within the tea. Look at them on a broken edge of the brick, then watch the leaves loosen in hot water. Aroma, flavour and producer information also matter when choosing a tea.

Terroir

Shaanxi, including Xianyang and Jingyang, and Hunan; check leaf-growing origin separately. Depends on the gardens supplying the raw material. Depends on leaf origin, rather than the pressing location. Fa hua needs suitable processing conditions; a dry regional climate alone does not provide them. Choose a labelled product with an identified producer and clear storage history. Speck colour alone cannot identify a fungus or establish safety, and counting golden flowers cannot replace tasting.

Leaf

dry leaf: Usually a brown brick of leaves and stems with golden specks inside. Pressing density varies.

aroma in a warmed vessel: Woody or herbal aroma with fermentation notes.

aroma after brewing: Wood, dried herbs and sometimes gentle mushroom-like notes.

taste: Mellow woody and herbal flavours, possibly sweet. Strength and astringency vary with leaves and processing.

finish: Notice lingering sweetness and how easy the brew is to drink.

Properties

Traditional descriptions: Traditionally described as warming; this is a cultural description, not a medical claim.

What to know: Fungal fermentation changes leaf composition and aroma. The presence of a culture in the tea does not in itself make the brew a probiotic preparation.

Over a cup of tea: For an unhurried series of infusions; adjust the strength to suit you.

Caffeine: Contains caffeine. Golden flowers do not mean low caffeine or suitability for drinking before bed.

How to brew

A warmed 150 ml gaiwan or teapot. 5 g per 150 ml at 100 °C. Separate a small piece without crushing it to dust. Time for each infusion: 25 s, 20 s, 30 s, 45 s, 60 s, 90 s.

When to drink

Morning or daytime. Especially pleasant in cool weather. When you want to try a brick of dark tea. Dates, plain baking or a rice dish. Around a shared table or in a tasting for two

What to notice

Examine the structure of a small piece.
Compare the scent of the dry and wet leaves.
Remember the strength you enjoyed so you can repeat it next time.

Questions and answers

How do you brew Fu Cha?

A warmed 150 ml gaiwan or teapot. 5 g per 150 ml at 100 °C. Separate a small piece without crushing it to dust. Time for each infusion: 25 s, 20 s, 30 s, 45 s, 60 s, 90 s.

What does Fu Cha taste like?

Mellow woody and herbal flavours, possibly sweet. Strength and astringency vary with leaves and processing.

How much caffeine is in Fu Cha?

Contains caffeine. Golden flowers do not mean low caffeine or suitability for drinking before bed.

What else should I know about Fu Cha?

Fungal fermentation changes leaf composition and aroma. The presence of a culture in the tea does not in itself make the brew a probiotic preparation.