Hunan Fu Zhuan Cha Dark Tea

The Hunan Fu Zhuan Cha Dark Tea is a product made of fermented and pressed camelia leaves. Because of its aspect this tea is sometimes associated with the Shu Puer (or some aged Sheng Puer) but, even if there are involved fermentations on both sides, the two products have some substantial differences.

First of all, the definitions of “dark” tea represents all those post fermented products not originated in Yunnan, so, teas that come from the camelia sinensis varietal and not the assamica one. The Fu Zhuan Cha, in particular, is from the Hunan region in the Chinese hinterland. Another important aspect which distinguishes the dark teas is their fermented character. These teas, in fact, ferment in a different way than the Shu Puer with the result of being more delicate in the cup instead of the Yunnanese products.

The main difference here is in the conditions where the levels are put to ferment. For the Shu Puer the harvest is piled in big stocks on the floor and left to ferment for about two month with the addition of some water to maintain a certain humidity level. The dark teas, on the contrary, are piled for just few days, exposed to some water and then immediately pressed so the fermentation will develop slowly and with less air contact. Thanks to this processing teas like the Fu Zhuan usually gains complex vegetal flavors with balsamic and mineral traits.

The Hunan Fu Zhuan Cha Dark Tea is also able to mature its flavors through the years and forming some little yellow dots between the leaves. In China these points are called golden flowers (Jin Hua or Jinhua) and are a symptom of correct fermentation of the product.

Tasting – Sight and smell

The pressed leaves of Hunan Fu Zhuan Cha dark tea are tightly packed together and various shades of brown, with colors ranging from deep brown to coppery brown. Once infused, they release aromas reminiscent of the forest: damp earth, burnt wood, moss, bark, and a very faint, almost imperceptible note of leather. In the cup, the liquor is dark orange in color, with a tint almost reminiscent of cognac and beautiful red highlights.

Tasting Notes

GONG FU CHA

The first infusion of Hunan Fu Zhuan Cha dark tea brings with it the sweetness and delicacy of this type of fermented tea: there are notes of underbrush and damp earth, along with a fresher, herbaceous note reminiscent of straw. All these scents are supported by an underlying sweetness similar to that of forest honeydew. With the second brew, there is a slight hint of camphor while the tea leaves a sugary sensation at the back of the throat with each sip. Mushroom notes also appear, albeit very lightly. With the third infusion, a hint of licorice and balsamic notes then emerge; while the body of the tea becomes denser and more enveloping with each infusion, notes of earth and damp wood remain ever-present, lingering on the finish along with a surprising coffee note.

WESTERN

With an initial sip of Hunan Fu Zhuan Cha dark tea, notes of damp earth, camphor and licorice wood come to the palate, with a basic sweetness that does not disappear until after swallowing. There are also empyreumatic hints of burnt wood and notes of sweet tobacco, which then evolve into stronger notes of coffee, high cocoa bitter chocolate, and finally peaty whiskey. The body is sustained, round and velvety on the palate: no astringency is perceived and the persistence, with notes of wood and coffee, is enveloping and long lasting.

Place of origin

Yiyang, Hunan – China

Production

After the harvest the leaves of the Hunan Fu Zhuan Cha Dark Tea are quickly cooked in big iron work warm with fire. The point of this phase is to deactivate with the heat the enzymes responsible of the oxidation, like it happens with green tea.

Then the leaves are rolled and piled so, thanks to the residual moisture in the vegetal cells, it begins a fermenting process similar to the one that occurs in shu puer. After about twenty-four hours the leaves are rolled again and slightly dried before being pressed in the traditional brick-like shape.

The tea will be ready to be sell after a resting period (decided by the producer but, at least, not less then a year long) where the product develops its characteristic fermented flavors.

Brewing instructions for the Hunan Fu Zhuan Cha Dark Tea

We strongly recommend infusing Hunan Fu Zhuan Cha dark tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 95°C: proceed to briefly rinse the leaves and then to an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25…).

This tea has a longevity of about 8 infusions.

For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200-mL cup with 95°C water for a 3-minute infusion time.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.

Dark Tea benefits

The category of Dark Tea is capable of giving a valid intake of minerals and vitamins so that, even today, it’s a point of reference in the diet of many populations in the North of China.

This product is also able to give all those benefits related to the fermented stuff without having a too strong taste, so, it’s easier to approach by anyone.

Just like the Shu Puer teas also the infuse of a Dark Tea can be good for the digestion and, with a constant consume, improve the health of the intestinal flora.