10-Year Noble Reserve

Pressed in 2016 by Master Jia Genshe (贾根社), a nationally recognized inheritor of China's Intangible Cultural Heritage. Aged ten years in Xi'an's dry climate using the rare Tea-Oil Infusion technique — a labor-intensive process unique to Master Jia's workshop that produces unmatched depth of flavor.

Jingyang Fu Brick Tea has been produced in Jingyang, Shaanxi Province for over 600 years. Recognized as a national intangible cultural heritage. Master Jia Genshe preserves this ancient craft, governed by the San Bu Li (三不离) principle — the inseparable trinity of Jingyang's microclimate, mineral-rich water, and artisan skill.

Handcrafted using traditional methods refined over 600 years. Features the rare Tea-Oil Infusion (熬茶油) technique: after fermentation, the tea liquor is slowly simmered into a thick concentrate and poured back over the leaves, creating unmatched flavor density. No artificial additives or accelerants.

Vintage 2016. Ten years of dry storage in Xi'an, Shaanxi. Extended aging deepens flavor, smooths texture, and enriches aroma. Ready to drink at peak maturity with continued aging potential.

Densely populated with Golden Flowers (Eurotium cristatum) — the hallmark of authentic Fu Tea. These beneficial probiotic microorganisms are responsible for the tea's smooth, sweet character, gut-nourishing properties, and long-term aging potential.

Clear, deep amber liquor. Rich aroma of aged wood, dried fruit, and subtle medicinal complexity. Exceptionally smooth and mellow with a natural sweetness that coats the palate. Long, clean aftertaste.

How to Brew

• Boil: 1:20 tea/water, boil 2 min, steep 3–5 min.
• Steep (gaiwan/pot): 1:25–30, rinse first, steep 1–2 min.
• Thermos: 1:20, fill with boiling water, wait 8–10 min.
• Mix: Add milk or honey, or serve iced.

Key Rules

• Always use boiling water (100°C).
• Rinse the leaves briefly before brewing.
• Avoid if pregnant, have insomnia, or kidney issues.
• Drink after meals, not on an empty stomach.

How Many Times?

• Steep: 10–15+ rounds.
• Boil: 2–3 more pots (extend time each boil).
• Thermos: 2nd steep only (3rd is weak).

When to Stop

Keep going while the tea is orange-red, clear, and rich. Stop when it turns pale and watery.

Supports healthy lipid metabolism. Studies show 10-year-aged Fu tea significantly reduces inflammatory markers. Golden Flowers (Eurotium cristatum) provide probiotic benefits promoting a healthy gut.

Vintage 2016 production by a nationally recognized intangible cultural heritage master. Rare Tea-Oil Infusion technique. Peak-maturity aged tea with continued appreciation potential. Limited handcrafted production.