Jingwei Fu Tea

Jingwei Fu Tea

　　Jingwei Fu Tea – 2015 National Famous, Special, and High-quality New Agricultural Product

　　Fu Brick Ancient Tea

　　Fu Brick Tea is a tea processing method invented by people in Xianyang, Shaanxi, around the year 1368 (early Ming Dynasty), and produced in Shaanxi. Because it is processed during the dog days of summer, it is also called “Fu Tea.” Its efficacy is similar to that of Poria cocos, hence it earned the laudatory names “Fu Tea” and “Fu Brick.”

　　Created by the Qin People

　　Shaanxi is the origin of “Fu Tea Culture,” with a history of over 600 years to date. The fermentation and “blooming flower” (fajiao) processes of Fu Brick Tea, along with their unique and mysterious techniques, are unparalleled in the history of tea processing. It is revered as the “pioneer” of Chinese dark tea and modern fermented tea.

　　Brilliant Golden Flowers

　　The golden flowers (officially named Eurotium Cristatum according to national standards) created through Jingwei Fu Tea’s revival of ancient techniques have 40% higher fullness and density compared to those from other production areas, with a fungal flower count of 50×10⁴ per gram of dry tea—far exceeding the national standard of “30×10⁴ per gram of dry tea.” As a result, it offers superior effects in aiding digestion, reducing greasiness, improving bowel movements, lowering fat, and enhancing immunity. Jingwei Fu Tea is rich in essential amino acids and trace elements needed by the human body, and can block the formation of carcinogenic nitrosamines, making it highly suitable for modern consumers seeking the health benefits of tea.

　　Naturally Exquisite Aroma

　　Through the perfect combination of ancient processing techniques and modern technology, the Fu Brick Tea produced by Jingwei Fu Tea features “more exuberant golden flowers and a more pronounced fungal floral aroma.” It has received high praise from tea experts and people from all walks of life, revitalizing this 600-year-old tea processing craftsmanship of Xianyang.