2016 Cha Yu Lin "Fu Rong Mountain" Fu Brick Tea

Cha Yu Lin is a small, artisanal producer based in the Anhua region of Hunan, known for crafting their own Fu Cha, Tian Jian, and Qian Liang / Bai Liang dark teas with meticulous attention to detail. Founded in 2005, their operation remains quality-driven and hands-on, with every batch made in small volumes and aged carefully in their local environment. We are proud to offer this exceptional Fu Rong Mountain Fu Brick, one of their most distinctive and refined small-batch productions. This brick is composed entirely of first-flush spring 2016 leaves harvested from Fu Rong Mountain (芙蓉山) in Anhua County at 800–900 meters. The material is clean, vibrant, and carefully processed, with the deep richness and clarity that only well-selected early-spring leaves can deliver. In the cup, this tea is thick, smooth, and naturally sweet, with a warming burgundy liquor that glows in the pitcher. Expect notes of dark fruit, wild honey, and soft woody depth, accompanied by that unmistakable Fu Cha character, a combination of gentle fermentation, clean storage, and the subtle influence of “Golden Flowers” that brings roundness and comfort with every sip. This is a standout tea both for daily enjoyment and long-term aging. How This Fu Brick Was Made (Traditional Anhua Fu Cha Process) Fu Cha is one of Hunan’s most distinctive dark teas, and the craft behind it is both traditional and highly specialized. Production begins with carefully selected dark tea maocha, typically made from mature leaves that lend sweetness, thickness, and stability during fermentation. The leaves are gently re-hydrated, then steamed to soften them and awaken their enzymatic activity. After a short, warm resting period, the tea is compressed into bricks with enough internal space to allow air movement, crucial for the development of the prized “Golden Flower” fungus (Eurotium cristatum). After pressing, the bricks are placed in a controlled fermentation room where temperature and humidity encourage the “flowers” to bloom. Over about 1–2 weeks, tiny golden specks appear deep within the brick, creating Fu Cha’s characteristic aroma and mellowing influence. Once fermentation is complete, the bricks are dried at low temperature to lock in the flowers and stabilize the tea. Aging over months and years develops additional sweetness, clarity, and depth, culminating in the beautifully rounded profile seen in Cha Yu Lin’s Fu Rong Mountain production. Details Harvest: First flush, Spring 2016 Pressed: September 7, 2016 Region: Fu Rong Mountain, Anhua County (Hunan Prefecture) Growing Altitude: 800–900 meters Weight: ~280 grams Aging Notes Store in 50–68% RH and 70–90F, in an odor-free area, with minimal airflow. Allergen Alert! Because there is a possibility the golden flowers were inoculated using wheat flour we cannot guarantee this tea is safe for those with Celiac Disease or those that have severe gluten induced allergies **