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Dark Tea  Agarwood-scented Fu Tea （2019）

Basic Brewing Method (Beginner-friendly)
It is the most common way that best presents the authentic flavor of Fu Tea, ideal for daily drinking.
Utensils: Purple clay teapot or gaiwan is recommended to fully release tea aroma.

Tea amount:  Put 5 grams of tea into a 150ml gaiwan, with a tea-to-water ratio of about 1:30.
Rinse tea: Quickly flush the tea leaves with boiling water to wash away surface dust instead of pesticide residues.
Brewing: Pour in boiling water at 100°C, cover and steep. Serve the tea once the liquor turns from pale yellow to reddish brown. Dilute with warm water if too strong.
Tasting: The first several infusions taste the finest. The tea liquor is bright orange-red, featuring distinctive floral fungus aroma and sweet mellow taste.

Steeping Method (Easy for Busy People)
Perfect for office workers and frequent travelers, it yields rich tea flavor effortlessly.
Utensils: Well-insulated teapot or large thermos cup.
Tea amount: Less tea with more water is essential. Use 5 grams of tea for 500ml water, ratio roughly 1:100.
Steps: Put tea chunks into the pot, pour in boiling water and seal tightly, steep for 15 to 20 minutes.
Advantages: Long-time high-temperature steeping fully brings out the aroma of golden flower fungus. The mellow and smooth tea works great to relieve greasiness after heavy meals.

Boiling Method (Best for Grease Relief)
A traditional way to drink Fu Tea, popular in Northwest China, which maximizes the essence of the tea.
Utensils: Health pot or small clay teapot.
Tea amount:  Take 4-8 grams of crushed Fu tea chunks.
Steps: Add 400ml cold water, bring to a boil over high heat, then simmer on low heat for another 3 to 5 minutes.
Tasting: The brewed tea liquor is full-bodied with strong fungus fragrance. Refill water and re-boil repeatedly until the flavor fades.

分享者： 云老师