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Fuzhuan tea (Chinese 茯砖茶, fúzhuān chá) — literally “Fu brick tea” — is a unique type of post-fermented dark tea (heicha) with a long, storied history in China, deeply tied to trade, culture, and traditional fermentation practices. (포디움 위에서)

📜 Origins and Early History

• Centuries-old beginnings: Fuzhuan tea’s history stretches back perhaps over 600 years, with origins linked to northwestern China, particularly around Jingyang County in Shaanxi Province. Early versions of the tea were crafted as compressed bricks for easier transport and storage. (中国文化中心（吉隆坡）)
• Name origins:
  • The “Fu (茯)” in its name may derive from the fact that the tea was traditionally processed during the hot “Sanfu” (三伏) period of summer, or it may be linguistically connected to a medicinal herb (Tufuling).
  • “Zhuan (砖)” simply means “brick,” reflecting the compressed shape that made it ideal for trade. (포디움 위에서)

🐎 Role in Trade and Government

• During the Ming (1368–1644) and Qing (1644–1911) dynasties, Fuzhuan tea became a significant trade commodity along inland routes, especially to nomadic regions such as Xinjiang, Mongolia, and Tibet, where traditional foodstuffs were limited and tea was an essential daily drink and nutrition source. (포디움 위에서)
• In the Qing era it even became a government-regulated tea (guancha/官茶), collected as part of taxes and distributed through official channels, underscoring its economic and strategic importance. (포디움 위에서)

🍵 Evolution of Production and Regions

• While early production and fame were centered in Shaanxi, by the mid-20th century production shifted significantly to Hunan Province, especially around Anhua County and Yiyang City, due to better water, climate, and logistics for factory production. (ozentea.com)
• The modern process was standardized in the 1950s, with factories adopting mechanized pressing and consistent brick weights, helping Fuzhuan tea become widely available and stable in quality. (포디움 위에서)

🍄 Fermentation and “Golden Flowers”

A hallmark of Fuzhuan tea is its unique fungal fermentation:

• During production, the tea is inoculated or allowed to ferment in conditions that encourage growth of the fungus Eurotium cristatum, known in tea culture as “golden flowers” (jin hua). (ScienceDirect)
• These “golden flowers” contribute to the tea’s distinctive mellow, sweet flavor and are traditionally regarded as a sign of high quality, even thought to have beneficial effects. (AllenTeas)

🫖 Cultural and Functional Significance

• For centuries, Fuzhuan tea wasn’t just a drink — it served as a nutritional staple and daily beverage in frontier regions with limited fresh produce, and was valued for its warming, digestive and purported health properties. (ozentea.com)
• Its compressed form made it ideal for long journeys and trade caravans, similar in practical role to pu-erh bricks in the southwest of China. (포디움 위에서)

🧭 Today’s Fuzhuan Tea

• In modern times, Fuzhuan tea remains a cherished traditional dark tea, appreciated for its rich history, unique fermentation, and complex flavor profile. Its production has diversified, but regions like Hunan and the traditional association with Jingyang/Shaanxi still feature strongly in its identity. (ozentea.com)

📌 Summary: Fuzhuan tea evolved from ancient brick tea crafted for trade and government use, through centuries of cultural exchange across China’s frontier regions. Its distinctive fermentation and “golden flowers” set it apart within Chinese dark teas, and its production and popularity continue today thanks to both tradition and industrial innovation. (포디움 위에서)