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“This, on 31-Dec-12, is my last tea review of the year 2012. Leaf Quality: I opened the sample bag to find a generous sample of this Fu Zhuan. Immediately, I could see that there were “Jin Hua” or...” Read full tasting note
“I decided to try a new tea on my last Chawangshop order. This is a hei cha with golden flowers. Frankly I don’t know how to describe this tea, it is very unusual. It brews a light golden brown. The...” Read full tasting note
Hei Cha (dark teas) in Shaanxi province have very long history and tradition. Since 1368 (Ming Dynasty), Shaanxi merchants started to make dark tea bricks in Xianyang. They took dry raw material from Hunan province and transported to Xianyang by ship and houses. Process of Fu brick includes three elements : first, the water from Jing River is alkaline and it’s good for processing. Secondly, Xianyang is located in the arid and semiarid zones.… Read more
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This, on 31-Dec-12, is my last tea review of the year 2012.
Leaf Quality:
I opened the sample bag to find a generous sample of this Fu Zhuan. Immediately, I could see that there were “Jin Hua” or “Golden Flowers” covering the surface of the sample. As I carefully separated the layers, I found the Golden Flowers to be everywhere, inside and outside. Most of the brick was comprised of leaves, however there were a few stems. The dark leaves smelled sweet. After brewing, the leaves smelled like baking flour but remained sweet and floral.
Brewed Tea:
The brew was a light golden brown. Some of the Golden Flowers managed to float on top. The tea smelled sweet, a bit musty, and floral. It tasted sweet, floral, and had a lingering aftertaste of sweet mushroom. This tea proved to be very delicate.
Second Steeping
This brew was sweet and floral. In the second sip, I noticed a bit of “zing” similar to the sensation of tasting a lemon peel. This same “zing” quality I noticed in another tea that had the “Golden Flowers”. I could also taste the baking flour note more in the finish. There was a slight aftertaste of sweet mushroom. The aftertaste actually reminded me of a ripened pu-erh.
Third Steeping
This brew was very floral. The sweetness remained the same from the second brew, and balanced out the almost grassy aftertaste. There was also a spiciness to this brew, almost like cinnamon. Each sip brought on new flavors.
What a great tea to end the year with. The aftertaste changed with each brew, and new flavors were unlocked with each sip.
I decided to try a new tea on my last Chawangshop order. This is a hei cha with golden flowers. Frankly I don’t know how to describe this tea, it is very unusual. It brews a light golden brown. The soup is not thick like ripe pu erh, but the leaves look like shu, with lots of tiny gold dots everywhere, and a number of stems. The flowers, I assume, impart a very unique taste that I can’t put my finger on. It is an easy going tea, though I’m not sure if I like it. My wife enjoyed it. It’s only a couple bucks to sample so if you are curious, give it a try if you place an order with them!
