Dragon and Horse –Wild Ancient Tree Fu Brick Tea

$21.00

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Made from spring buds and tender leaves harvested from century-old wild tea trees in Majiaxi, Gaoma Erxi—the core tea-growing area of Anhua, Hunan. This premium Fu Brick tea comes from high-altitude mountain terroir above 800 meters, where mist-covered slopes and wild-growing tea trees create exceptional raw material. Harvested in 2024 and naturally mellowed for one year, it combines rare wild tea resources with more than 70 years of traditional Fu Brick craftsmanship. Rich in character yet refined, it is an excellent choice for collectors and connoisseurs seeking an authentic, deeply rooted Anhua heicha.

Elegant pine smoke rises first, followed by honeyed sweetness and a distinctive, fragrant Jin Hua (Golden Flower) aroma. The liquor is soft, smooth, full-bodied, and clean, with layers of fruity and delicate floral notes developing throughout each infusion. A lingering sweetness builds gradually in the mouth, accompanied by a refreshing sensation and pronounced huigan (returning sweetness). With each steeping, the flavor becomes deeper and more harmonious while maintaining its smooth texture and aromatic clarity, making it highly enjoyable over long tea sessions.

Traditional Hunan Fu Brick craftsmanship gives the tea its distinctive depth and character. Following techniques passed down from Baishaxi since 1953, the carefully selected 1-bud-2-to-3-leaf material undergoes fixation, rolling, pile fermentation, and traditional Seven-Star stove roasting before being manually pressed into bricks. Natural blooming of Eurotium cristatum—known as Jin Hua or Golden Flower—then develops throughout the brick, using the direct “Mother Strain No. 1” lineage associated with Baishaxi. One year of de-firing and natural aging allows the fermentation aromas to settle and the flavors to become smoother and more integrated. Tender tea stalks also contribute to the brick’s structure and help regulate moisture during storage, supporting its long-term aging potential and gradually developing sweetness and depth.

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:25. Brew with water at 100°C (212°F). For the first two infusions, steep for about 10 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.