{"product_id":"2018-jingyang-fuzhuan-heicha","title":"Golden Loaf","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_Golden_LoafWeb_graph_10x_b62661d0-c680-427c-bf51-2ae8fdf4697f.png?v=1779314836\" alt=\"\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eDry leaf aroma: toasted almonds, clay, buckwheat bread\u003cbr\u003eWet leaf aroma: dry earth, bread, almonds\u003cbr\u003eTexture: medium, chalky yet coating\u003cbr\u003eTaste: chestnuts, malty kvass, dark sugar, hint of cinnamon, sunflower seeds, jujube\u003cbr\u003eFinish: soft and round, dry then juicy\u003cbr\u003eEmpty cup aroma: honey toast\u003cbr\u003eAftertaste: sunflower seed gozinaki\u003cbr\u003eBody sensation: warm, grounded\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFO\u003c\/summary\u003e\n\u003cp\u003eCategory: Dark Tea\u003cbr\u003eOriginal Name: 金花泾阳茯茶\u003cbr\u003eHarvest: Spring 2018\u003cbr\u003eOrigin: Yiyang Town, Anhua County, Hunan Province; processed into Fu brick in JingYang, Shaanxi Province, China\u003cbr\u003eCultivar: Hunan Da Ye Zhong (Large Leaf)\u003cbr\u003eAltitude: 600-1000m\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eMost Fu teas on the market lean towards earthy, humid, with fermentation at the forefront — especially teas from AnHua (Hunan province). Fu teas from JingYang (Shaanxi province) are different: fruitier, nuttier, and noticeably cleaner — which I would attribute to Shaanxi's drier climate, shaping the storage and aging conditions.\u003c\/p\u003e\n\n\u003cp\u003eGolden flowers (JinHua) are present but not overpowering, which is rarer than one might think. They complement the tea without dominating it. Hand pressing also means there are no stems in the brick, and it breaks apart effortlessly. Honest quality at a price that doesn't do the tea justice, it's so good.\u003c\/p\u003e\n\n\u003cp\u003eIf you like Fu teas and want to try something new, check out our Forest Saint-Germain — a unique white tea processed into a Fu brick (FuZhuan) by the same producer as Golden Loaf.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eBREWING INSTRUCTIONS\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e100°C\u003cbr\u003e7g \/100ml\u003cbr\u003e1st infusion: 10sec, subsequent: +5sec\/infusion\u003cbr\u003e15 infusions\u003cbr\u003e\u003cbr\u003eBoiled: Excellent for cooking — as an alternative or after GongFu infusion. Use 5-10g for 500ml and add 1-2 crystals of good mineral salt. Simmer over low heat and top up with water as needed. The longer the cooking, the thicker, darker, and sweeter the broth. Leave at least a third of the liquid in the pot and dilute with hot water as many times as you like.\u003cbr\u003e\u003cbr\u003eOn the go: Put 5-10g in a one-liter thermos, fill with boiling water (100°C), and drink throughout the day.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eFu brick (FuZhuan) is a type of tea that undergoes a unique fermentation, during which a fungus called eurotium cristatum develops inside the brick as characteristic golden spots, known as golden flowers (JinHua). JingYang, in Shaanxi province, where Fu tea is believed to have originated, has been perfecting this art for about six centuries, under the specific temperature and oxygen conditions that promote the development of golden flowers.\u003cbr\u003e \u003cbr\u003e JingYang Fu teas often use raw material (HeiMaoCha) from other regions, unlike AnHua, which almost always uses local tea. The raw material for this brick was harvested in AnHua, Hunan, according to a first-grade standard (one bud and two leaves), before going through kill-green (ShaQing) and initial drying. It was then transported to JingYang, where it was steamed, pile-fermented (WoDui) for two days, inoculated with the brand's own golden flower, and hand-pressed into bricks before 45 days of aging in dedicated chambers. Entirely handmade.\u003c\/p\u003e\n\n\u003cp\u003eThe story of this tea with Tea Drunk Monkeys begins in Xi'An, the capital of Shaanxi province, where Efim serendipitously met a JingYang native who produces and sells his teas locally. He opened his shop just for us during the holidays, answered every question directly, and showed us what he and a close friend are quietly experimenting with. Their teas are almost impossible to find elsewhere in China, let alone abroad.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eGOLDEN FLOWER CAUTION\u003c\/summary\u003e\n\u003cp\u003eThe golden spots you see in the brick are not mold in the harmful sense. This is eurotium cristatum, a fungal culture intentionally cultivated in the production of Fu tea for hundreds of years, valued for the depth it brings to the taste and for its purported digestive and metabolic benefits.\u003c\/p\u003e\n\n\u003cp\u003eWe have encountered online reports from people with gluten sensitivity reacting to golden flower, although we have found no concrete evidence explaining this phenomenon. No gluten was used at any stage of this tea's processing. If you have known intolerances, we suggest starting with a small quantity.\u003c\/p\u003e\n\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 100g  |  21.9 € (0.22 €\/g)","offer_id":58015494308165,"sku":null,"price":21.9,"currency_code":"EUR","in_stock":true},{"title":"Sample - 20g | 4.9 € (0.25 €\/g)","offer_id":58015494340933,"sku":null,"price":4.9,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 200g | 37.9 € (0.19 €\/g)","offer_id":58015494373701,"sku":null,"price":37.9,"currency_code":"EUR","in_stock":true},{"title":"Full brick - 450g | 75.9 € (0.17 €\/g)","offer_id":58015494406469,"sku":null,"price":75.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04649.jpg?v=1780480702","url":"https:\/\/teadrunkmonkeys.com\/en\/products\/2018-jingyang-fuzhuan-heicha","provider":"Tea Drunk Monkeys","version":"1.0","type":"link"}