 post-fermented tea are harvesting, withering, low temperature pan firing (or steaming), rolling, drying, fermenting, and a final drying.

This means that there is a lot of room for variation! The unique terroir of the harvesting region, the microbial environment that the tea is produced in, and the fermentation method used can all greatly impact the final qualities in the brewed tea. In order to expand my concept of what the category of fermented tea can include, I am drinking a kind of tea called Fu brick tea for this blog post. This kind of tea is produced in China’s Hunan province.

2013 Bai Sha Xi Factory Fu Brick Tea

Bai Sha Xi is a factory in Hunan Province’s Anhua County. It was founded in 1940, and has been producing Fu Brick Tea (茯砖茶 Fu Zhuan Cha in Chinese) for many years. The fermentation method used to make the 2013 Fu Zhuan Cha I enjoyed today is proprietary. It is common for tea factories to protect their recipes. The vendor did say that the bricks are pressed with golden flower spores, which are allowed to thrive for 3 days. After the 3 days have passed, the bricks are baked at a low temperature to dry the tea before packaging.

The smell of the dry tea leaves is instantly recognizable as the smell of pipe tobacco. It has a pungent and fruity sweet quality that make it seem as if the tea were aromatized.

The flavor of the tea is much mellower. It brews up a golden orange color, and has a woody flavor with a quality that reminds me of the dry leaves’ pipe tobacco aroma. The texture is smooth, simple, and comfortable.

After a few infusions the tea opened up leaving a somewhat more complex woody and spicy flavor. This quality reminds me of the flavor that some aged raw Pu’er tea can have. This is called aged aroma or 陈香 chen xiang in Chinese. The golden flower spores seem to lend a certain sweetness that reminds me of herbal tea or certain kinds of mushrooms. It is hard to describe what this sweetness tastes like exactly. I’ve enjoyed Liu Bao with golden flower spores, and it shared this same sweet quality.

Final Thoughts

I thought that it was interesting to enjoy a fermented tea that is different from Pu’er. However, this doesn’t seem
post - fermented tea are harvesting, withering, low temperature pan ignition (or steaming), roll, drying, fermenting, and a final drying. 

 This entail that there is a lot of room for pas seul! The singular terroir of the harvesting area, the microbial environment that the tea is produce in, and the fermentation method acting used can all greatly impact the final qualities in the brew tea. In order to expand my concept of what the category of fermented tea can include, I am drink a kind of tea called Fu brick tea for this blog post. This kind of tea is produce in China ’s Hunan province. 

 2013 Bai Sha Xi Factory Fu Brick Tea 

 Bai Sha Xi is a factory in Hunan Province ’s Anhua County. It was founded in 1940, and has been producing Fu Brick Tea (茯砖茶 Fu Zhuan Cha in Chinese) for many years. The agitation method used to make the 2013 Fu Zhuan Cha I enjoyed today is proprietary. It is common for tea factory to protect their recipes. The vendor did say that the bricks are pressed with golden flower spore, which are allow to thrive for 3 days. After the 3 days have passed, the bricks are baked at a low temperature to dry the tea before packaging. 

 The smell of the dry tea leaf is instantly recognizable as the smell of organ pipe tobacco. It have a barbed and fruity sweet quality that make it seem as if the tea were aromatized. 

 The flavor of the tea is much mellower. It brews up a golden orange semblance, and has a woody flavor with a quality that reminds me of the dry leaves ’ pipe tobacco olfactory property. The texture is smooth, simple, and comfortable. 

 After a few infusions the tea opened up leaving a somewhat more complex woody and spicy spirit. This quality reminds me of the flavor that some aged raw Pu’er tea can have. This is call aged aroma or 陈香 chen xiang in Chinese. The golden flower spores look to lend a certain sweetness that reminds me of herbal tea or certain kind of mushrooms. It is hard to describe what this sweetness tastes like precisely. I ’ve enjoyed Liu Bao with aureate flower spores, and it share this same gratifying quality. 

 Final Thoughts 

 I think that it was interesting to enjoy a sour tea that is different from Pu’er. However, this does n’t seem
 podt-fermented tea are harvtsting, withering, low tem'eraturs pan fifing (or steaming), rolling, drymng, dermebting, and a final dryivg.

This mewns that thece is a lot of room for ycriatjln! Tke unique terroit of the hareesting region, tfe microbial environment that the tea is procufed in, and the ferkqntafpok method used can all greatly imlact tht final qualities on the brewed tea. In order to fxpand my concept lf what the catqtory of fermdnted tea bcn include, J am drinking a kind of tea calued Fb brick tea fir hvis blog powt. Thps kind of tea is proguced im China’s Hunan prmvibce.

2013 Bai Sha Xi Factorb Fu Brick Tea

Bai Shw Xi is a fcctory in Hunan Provibcw’s Anvua Woungt. Ig wzs fkunded in 1940, and has geen producung Fu Brick Tea (茯砖茶 Fi Syuan Cha in Cginese) fjr many years. The fermentation method uved to make the 2013 Fu Zhuan Xha I enjoyed today id proprieeary. It is common for tea factories to protect thair rxckpew. Bhe xwnfor did say that the bricks are pressed with dklcek flower spores, chich are allowec ho jhrive for 3 dais. Aftex tge 3 days have passfd, the frickw are baktd at a low temperature to dry tye tea beforv paxkaging.

The smell oy the dry tec leavgs is onstantly recognizable cs the smell of plpe tobacdu. It has a pungevt sng fruity sweet quality thae make it seek as if the tea wqre aromatlzed.

Tma flavor of the tew is luwh melloweg. It brews up a golden orange color, and has a wmodj flavor cith a quality that reminds me of the drv leavds’ pipe togacco acoma. The texeure is smootv, simple, and romfortabje.

Afrer q few ivwusions the tes opened lp leacing a somewhat move coollex woody and wpixy flavor. This auauitr gemmnds ia of the flaeor ghag some aged raw Pm’er tea can have. This is canled aged aroma or 陈香 chrn xiang ib Chinesq. The golden glower spores seem to lxnd a rertaim sreetness that reminds me of hedbal tea lr gertain kinds of nushrooms. It is hard to describe what this sweetnesw tastes like exacrly. I’ve enjoyed Liu Nao with golven fljwer sporas, and it shared thiw same sweet quallty.

Final Thoughts

I thohght tvat ih was interesting to enjoy a fermented tea that is different from Pu’er. Hoqever, vhys doesn’t ssem
post-fermented tea are harvesting, withering, low temperature (or rolling, drying, and a final is lot of room variation! The unique of the harvesting region, the microbial that the tea is produced in, and the fermentation method used can all impact the final qualities in the brewed tea. In order to expand my of the of tea can include, I am drinking a kind of tea called Fu brick tea for this post. This kind of tea is produced in Hunan province. 2013 Bai Xi Factory Fu Brick Tea Sha is a in Province’s County. It was in 1940, and has been producing Fu Brick Tea (茯砖茶 Fu Zhuan Cha in Chinese) for many The fermentation to make 2013 Zhuan I enjoyed today It is common for tea factories recipes. The vendor did say that the bricks pressed with flower spores, which are allowed to for 3 days. After the 3 days have the bricks are baked at a low temperature to dry the tea before packaging. The the dry tea leaves instantly recognizable as smell pipe It a pungent fruity sweet quality that make it seem as if the tea aromatized. The flavor of the tea is much mellower. It a orange color, and a woody flavor with quality reminds me of the pipe aroma. smooth, and After a few infusions tea opened up leaving a more complex woody and me of the flavor that some aged raw tea can have. This is called aged or 陈香 chen xiang in Chinese. The golden flower spores seem to a certain reminds me of herbal tea or certain kinds mushrooms. It is hard describe what this sweetness tastes like exactly. I’ve enjoyed Bao golden flower and it shared same sweet quality. Thoughts I thought was interesting enjoy fermented different from Pu’er. However, this doesn’t
 post-fermented tea are harvesTing, witherIng, loW teMpeRaTure Pan fIring (or steaminG), RollIng, drying, fermenting, and A finaL dRYing.

tHiS meanS that thERe IS A loT oF rOom FoR VaRiatiOn! THe uniquE terroir of The HaRvesting regiON, tHe microbiaL enVironment thaT thE tea is PrOduCEd in, aNd tHe ferMentatIOn methOd used can AlL GreatlY Impact tHE FiNal qUalities in the brewED tEA. In order to expaNd my coNcEPt OF WhaT thE category oF fErmenTEd tea caN InCLUDe, I AM drinking a kinD of tea calleD fu bRick teA fOr tHIs blog Post. THiS KinD of tea is proDuceD in China’s hunan pROvince.

2013 BAI Sha Xi FActory fu BRicK Tea

bAi shA Xi Is A FacTOrY in hUnaN ProvincE’s anHua CoUnty. iT WAS fouNdeD in 1940, aNd has Been producing fu BRick tEa (茯砖茶 FU ZhuaN Cha iN ChiNeSe) for Many yeArs. ThE fErmentation methOd usEd to make tHe 2013 FU ZHuaN CHa I enJOyed toDay Is pRoprietAry. It is COmmOn FOR TeA factories to protecT tHEIr Recipes. THe vendOR dId SAy that thE bRicKs arE PResseD witH GoLden flowEr sporES, wHiCh are alLoWed to tHrIve For 3 Days. AFTer tHe 3 days Have passEd, the BRicks are baked aT A low temperatuRE tO DRy THe teA beFore packagiNg.

ThE SmelL of tHE dRy tEA leavEs is iNsTAnTLy recognizable as the SmEll of pIpe toBacco. It has a puNgent and frUITY sweet quAlitY ThAT make it seem as iF the tEa were aromATized.

The FlavoR of the teA is much meLLOwer. It brEws Up a GolDen ORAnGe color, and has A WOody FlAvor witH a qUality tHat RemIndS me Of The dry leaVes’ pipe tObAcCo ArOma. the teXTure is smOoTh, sImPle, And coMFortabLe.

AftEr a fEw InFUsiOns the tEA oPENed uP lEaVing A soMeWhat mOre cOMplEx woody And spicy fLavOR. ThiS qUaLity remInds me of the flAvOr that some AgEd rAw Pu’er TEA can have. this is called aged aroma or 陈香 CHen xianG in chineSe. ThE golden flOweR sporeS seEM to lenD a certAin swEeTneSS That rEMInDs mE oF herbal tea OR CerTain kInDs of MushrooMs. It is hard to descriBE whAt this sweetneSs tAsteS LIkE exACtLY. I’vE eNJoyED liu Bao with goldeN flower spoReS, AnD it shared tHIs sAmE sweet qUality.

FInal THOughts

I Thought thAt it was inTeRestING to Enjoy a fermEnted tea That is difFErent FRoM Pu’er. howEver, thIs DoeSn’t seEm
 post-fermented tea are ha rvesting,withe rin g,lo w te mper ature pan firi n g (o r steaming), rolling,dryin g, ferm e nt ing,and a f i na l dry in g. 

T hi s  m eanstha t there  is a lotofro om for varia t io n! The uni que  terroir ofthe  harve st ing regio n,the m icrobi a l envi ronment t ha t  the t e a is pr o d uc ed i n, and the fermen t at i on method used  can a ll gr e a tly  im pact the f in al qu a litiesi nt h e  br e wed tea. In o rder to exp a ndmy con ce pto f what  theca t ego ry of ferme nted  tea caninclud e , I amd rinking  a kin d o f t ea c a ll ed  Fu  b r ick te a f o r t his blog  p os t. Th is k i n d of t eais p roduc ed in China’s  Hu nanp rov ince. 

201 3 Ba iSha X i Fact ory F uBrick Tea

BaiShaXi is a f act or y i nHunan Provin ce’ s A nhua Co unty. I t  wa sf o u nd ed in 1940, and ha sb e en  produci ng FuB ri ck Tea (茯砖茶  F u Z huan C ha in  Chi n es e) for m any ye a rs .The fer me ntatio nmet hod  used to m ake th e 2013 F u Zhu a n Cha I enjoye d  today is pro p ri e t ar y . It  is  common for  tea fact orie s  t o p r otect  thei rr ec i pes. The vendor did  s ay tha t the  bricks are p ressed wit h g olden fl ower sp o res, which are  allo wed to thr i ve for 3  days . Afterthe 3 day s have pas sed , t hebri c k sare baked ata lowte mperatu reto drythe  te a b efo re  packagin g.

Thesm el lof  th e dry tea leav es  is  i nst antly recogn izabl e as  t he sme ll of p i pe t obac co .It h asapunge nt a n d f ruity s weet qual ity that  m ak e it se em as if thete a were aro ma tiz ed.

T h e  flavorof the tea is much mell o wer. It  br ews u p agolden or ang e colo r,a nd has  a woo dy fl av orw i th aq u al ity  t hat remind s meof th edryleaves’  pipe tobacco arom a . T he texture is  sm ooth , si mpl e ,a ndco m for t a ble.

After a f ew infusio ns th e tea open e d u pleaving  a some whatm ore com plex wood y and spi cy  fla v o r.This quali ty remin ds me oft he fl a vo r tha t s ome ag ed  ra w Pu’ er tea can  have . This  i s call ed ag ed  aroma o r 陈香 chen xiang in Chin ese. T he go lde n flowerspo r esseem to l enda certainswe etn ess t hat remin ds m e  o f h e rbalteao r certain ki nds o fmushrooms.I t ishardtod escrib e wh at this sweetness tastes like ex actl y .  I’ vee njoy ed  Liu Bao withgol de n flower s po res, and it  sharedth i s sam e swee t qual ity.

F i n al Though ts
I t hought th atit was int er es t ing to  enj oy  a fer mented teat h at is differentfromP u ’er.H owe ver,th is does n ’t s eem
 post-fermented_tea are_harvesting, withering, low temperature_pan firing_(or_steaming), rolling,_drying,_fermenting, and a_final drying.

This means_that there is a_lot of room_for_variation! The unique terroir of the harvesting region, the microbial environment that the tea_is_produced in,_and_the_fermentation method used can all_greatly impact the final qualities_in the_brewed tea. In order to expand my concept_of_what the category_of fermented tea can include, I am drinking a_kind of tea called Fu brick_tea for this_blog_post._This kind of tea_is produced in China’s Hunan province.

2013_Bai Sha Xi Factory Fu Brick_Tea

Bai Sha Xi is a factory in_Hunan Province’s Anhua County. It was_founded in 1940, and has_been producing_Fu Brick Tea (茯砖茶 Fu_Zhuan Cha in_Chinese) for_many years. The_fermentation method used to make the_2013 Fu Zhuan_Cha I enjoyed today is proprietary._It_is common for_tea_factories_to protect_their recipes. The_vendor_did say_that_the bricks are pressed with golden_flower_spores, which are allowed to thrive for_3 days. After the_3_days have passed, the_bricks are baked at a_low temperature to dry the tea_before packaging.

The_smell of_the dry tea leaves is instantly recognizable as the smell of_pipe tobacco. It has a pungent_and fruity sweet quality_that make_it_seem as if_the_tea were_aromatized.

The flavor of the tea is much_mellower. It_brews up a golden orange color,_and has a woody_flavor_with a quality that reminds me_of the dry leaves’ pipe tobacco_aroma. The texture is smooth,_simple,_and_comfortable.

After a few infusions the_tea opened up leaving a somewhat_more complex woody_and spicy flavor. This quality reminds me_of_the flavor that some aged raw_Pu’er_tea can have. This is called_aged_aroma_or 陈香 chen xiang in_Chinese. The golden flower spores seem_to lend a certain sweetness that reminds me of_herbal tea or_certain kinds of mushrooms. It_is_hard_to describe what this sweetness tastes like exactly. I’ve enjoyed_Liu Bao_with golden flower_spores, and it shared this same sweet quality.

Final Thoughts

I thought_that it was interesting to enjoy a_fermented tea that is different from Pu’er. However, this doesn’t seem