15-Year Premium Collector’s Edition

In the ancient city of Jingyang, where the Wei River meets the loess plateau of Shaanxi, a tea tradition was born over a thousand years ago. Jingyang Fu Brick Tea — the only tea in the world that must be pressed and fermented in this precise geographic location to achieve its legendary character.

This 15-Year Aged Collector's Edition represents the pinnacle of that tradition. Pressed in 2009 and stored under carefully controlled conditions, each brick has spent fifteen years developing the extraordinary depth, smoothness, and golden flower bloom that defines a truly exceptional Fu tea.

Jingyang Fu Brick Tea holds the distinction of being a China Shaanxi Intangible Cultural Heritage. For over a millennium, it served as the imperial tribute tea of the Tang and Song dynasties, carried along the ancient Silk Road to the courts of Central Asia and the Middle East.

The tea's unique character is inseparable from its birthplace. The specific climate, water, and microbial environment of Jingyang County creates conditions found nowhere else on earth — conditions that allow Eurotium cristatum, the golden flower fungus, to flourish naturally within the pressed brick.

Each Fu Brick is handcrafted under the guidance of Jia Genshe, a National Representative Inheritor of China's Intangible Cultural Heritage. The process begins with the careful selection of raw Shaanxi dark tea leaves, harvested from ancient tea gardens in the Qinling-Daba mountain region.

The leaves are steamed, weighed, and pressed into molds using traditional wooden presses — a technique unchanged for over a thousand years. The pressed bricks are then transferred to the fermentation chamber, where temperature and humidity are carefully managed to encourage the natural bloom of golden flowers. No artificial additives, no shortcuts. Only time, skill, and the unique microclimate of Jingyang.

Aging transforms Fu Tea in ways that cannot be rushed or replicated artificially. In the first years, the tea's raw edges soften as the golden flowers continue their slow enzymatic work. By year five, the bitterness has largely dissipated. By year ten, a new sweetness emerges. At fifteen years, the tea achieves a harmony and complexity that marks it as a collector's treasure.

This brick was pressed in 2009 and stored in a purpose-built aging warehouse in Jingyang, where constant airflow, controlled humidity, and the region's unique microbial environment allow the tea to develop naturally. Each year of aging is documented, and the brick's provenance is fully traceable from pressing to your hands.

The golden flowers — Eurotium cristatum — are the soul of Fu Brick Tea. These microscopic golden spores bloom naturally during the fermentation process, visible to the naked eye as tiny golden dots scattered throughout the dark compressed leaves.

Modern research has confirmed what tea masters have known for centuries: the golden flowers produce enzymes that transform the tea's chemical composition, reducing bitterness, enhancing smoothness, and generating a unique array of health-promoting compounds. In a 15-year aged brick, the golden flowers have had time to multiply and mature, creating a concentration and complexity impossible to achieve in younger teas.

The liquor pours a deep amber-mahogany, clear and luminous. On the nose: aged wood, dried dates, and a whisper of forest floor — complex but never heavy. The first sip reveals extraordinary smoothness, the tannins long since mellowed by fifteen years of patient aging.

Mid-palate brings notes of dark honey, dried longan, and a subtle earthiness that speaks of time and place. The finish is long and warming, with a gentle sweetness that lingers. Eight to twelve infusions, each revealing new dimensions of this remarkable tea.

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.

Centuries of traditional use and modern scientific research converge on the remarkable health properties of aged Fu Brick Tea. The golden flower enzyme activity supports digestive health, aids in the metabolism of fats, and contributes to balanced gut flora — benefits that have made this tea a staple among the nomadic peoples of the Silk Road for generations.

Rich in EGCG, theabrownins, and unique polysaccharides developed through long aging, this 15-year brick offers antioxidant properties, supports healthy blood sugar levels, and provides a calm, sustained energy without the jitteriness of younger teas. Low in caffeine relative to green or white teas, it is suitable for evening enjoyment.

Like fine wine or aged whisky, Jingyang Fu Brick Tea appreciates with time. A 15-year aged brick represents not only a superior drinking experience but a tangible piece of Chinese cultural heritage — one that continues to develop and increase in value with each passing year.

This Collector's Edition is presented in a premium wooden gift box with silk ribbon, accompanied by a certificate of authenticity and provenance documentation. An exceptional gift for the discerning tea connoisseur, a meaningful addition to any collection, and a conversation piece that carries the weight of a thousand years of history.