Fu Zhuan Heicha is a fermented tea from China’s Hunan Province. It is known for having Jinhua (aka Golden Flowers) caused by a probiotic fungus called Eurotium cristatum. In this post, I’ll explore how this unique tea is made, where it’s from, the best way to brew it, and where you can find it.
Where is it From?
Fu Zhuan Heicha hails from the Hunan Province of China. This mountainous region produces several styles of fermented teas, both with and without golden flowers. In addition to dark tea, Hunan Province also produces green, yellow, and black teas. The climate is subtropical with short winters and hot, humid summers. It is located south of Dongting Lake which contributes silt to the alluvial soil. Fu Zhuan Heicha is also produced in nearby areas such as Anhua and Shaanxi Provinces. This tea was traditionally used as a digestive aid by the nomadic people of Tibet and Mongolia. You will sometimes still see it referred to as “Mongolian Diet Tea” for that reason.
How is it Made?
The leaves used to make Fu Zhuan Heicha were traditionally harvested on the hottest summer days. Spring harvest is more common for the higher-quality examples available today. The leaves are pan-fired to halt oxidation and then rolled. They are then piled and covered with canvas to ferment under carefully controlled temperature and humidity. This part of the process is similar to shou puerh. Once fermentation is complete the leaves are rolled once more before being dried, steamed, and packed into brick shapes. The size of the bricks can vary but generally speaking, smaller bricks will contain higher quality base material.
This is where the processing of this tea gets a bit complicated. Some people believe that the bricks are inoculated with Eurotium cristatum using wheat flour. Others say that the fungus occurs naturally in the local environment. It is hard to know which method was used to make the tea you are drinking so it is best to avoid Fu Zhuan Heicha if you have a gluten sensitivity. The bricks are then dried before being wrapped in paper.
When Fungus is a Good Thing
In most cases having fungus growing on your tea would be considered a negative thing. Some types could be harmful or even toxic. However, Fu Zhuan Heicha is stored in a specific way to encourage the growth of Eurotium cristatum. Many studies have been done on the health benefits of consuming this fungus. It is a bit overhyped in my personal opinion. No tea is going to be a magic cure-all.
Here are some pictures of the golden flower fungus I took with a digital microscope.
How is Fu Zhuan Heicha Different From Puerh?
Heicha, or dark tea, is a category of tea. Puerh and Fu Zhuan Heicha are two distinct varieties within that umbrella. It’s important to remember that much like wine, tea has terroir. Everything from where tea is grown and the varieties of tea plants that are used plays a role in how the final product will taste. The soil in Yunnan is not the same as what can be found in Hunan Province. Fermented teas will also contain different molds and fungi depending on the environment they come from. If you’re a fan of shou puerh you might also enjoy Fu Zhuan Heicha as they have similar tasting notes.
How to Brew Fu Zhuan Heicha
Fu Zhuan Heicha is a fairly easygoing tea. It does not become very bitter so don’t be afraid to use hotter water (195 to 212℉). You might need a puerh pick to help with breaking pieces off of the brick for brewing. In a pinch, a letter opener does the trick. Always point it away from yourself and keep your hands away from the point of the blade.
If you’re preparing it gongfu-style with a gaiwan or small teapot, I recommend using at least 1g of tea for every 10ml of water. Infusion times can start around 30 seconds and then gradually increase across your session. For Western-style brewing, use 3g of tea for every 8oz of water and an infusion time of at least 5 minutes.
What Does It Taste Like?
In my experience, Fu Zhuan Heicha has a relatively mild taste compared to other fermented teas. It’s earthy with notes of wet hay and mushrooms alongside a nutty sweetness and mineral finish. The flavor is probably closer to Liu An than Shou Puerh but there is definitely a slight funk to it. Giving your first rinse to your tea pet can help reduce that aspect, especially if your brick is very tightly compressed.
Where to Buy It
Fu Zhuan Heicha was quite hard to find when I first got into tea. Thankfully it’s a bit easier these days, but it still isn’t something that you’ll be able to find at most tea stores. Here are some trusted retailers you can purchase this tea from.
Have you ever tried Fu Zhuan Heicha? What was the experience like? I’d love to hear from you in the comments below!
Help Support This Site
Please support my work in tea by joining my Patreon community. For $2-$5 a month, you’ll receive access to exclusive behind-the-scenes content, my private Discord server, surprise quarterly packages, and more!
I tried it for the first time a few years ago and I loved it! It has such a unique taste, very smooth, with a little funkiness I enjoy. Thank you for listing places you can find it, because I was going to be really sad when my stash is gone!
Thank you so much for this detailed and engaging post! If you’re interested in trying authentic Jingyang Fu Brick Tea, I have a selection of top-quality options available for purchase. Fu Brick Tea originally comes from Jingyang in Shaanxi, and after the founding of the PRC in 1949, production gradually shifted to Hunan. However, in the past 30 years, Shaanxi has begun reviving its production of Fu Brick Tea. While the production methods remain the same, there is a noticeable flavor difference between Hunan and Shaanxi versions. I’d also love to send you some samples to try—I’m sure you’ll enjoy the unique flavor and rich history behind it. Looking forward to your thoughts!
was there a typo in your brewing instructions? 1g of tea per 10mL seems a wee bit off XD
No, that is the correct ratio for gongfu style brewing. If you are brewing in a more western style I would use 3g of tea for every 8oz of water.