AXM Original Leaf Fuzhuan 2012

This Fuzhuan has been expertly made with a higher leaf-to-stem ratio than those made before the turn of the century. Although it’s machine-compressed, it is still easy to break apart. With compressed heicha a loose compression, even with a machine, is needed to allow the accumulation of Golden Flowers (Jin Hua - 金华). These are the little golden specks found in Fuzhuan that give it its unique taste and health benefits.

Compared to many Fuzhuan out in the US market, this tea is smoother, cleaner, and its soup is very vibrant in color. You will find this tea less muddy with more of a bright aroma that doesn’t compromise on the base and houyun. Hopefully, this quality will become more popular in the west.

One friend told me it is “Like sucking on a stick but in a good way.”

• Brick: Compressed by machine, but don't expect to find smashed and broken leaves.
• Dry Leaf: Among one of the more modern leaf grades, you’ll find fewer stems and better and more full leaves. Golden flowers are quite visible especially in the core of the brick.
• Fragrance: When dry, this Fuzhuan smells sweeter than most. When wet, one can detect a slight fermentation smell but by no means “dank”
• Soup: Golden and crystal clear with the occasional fanning. The 1st steep doesn’t always yield the luminescence that subsequent steeps yield. Give it a chance.
• Aroma: This is a Fuzhuan and not a puer or liubao. Like most quality Fuzhuan the aroma changes through the steeps. Expect more of a mushroomy scent at first that settles down into a lovely dry forest.
• Taste: Such a subjective subject... try!
• Cha Qi: Present in the core, this tea lacks some of the finer nuances that higher-quality Fuzhuan gives (like my lotus Fuzhuan). But if you take what those exceptional ones do and tone it down from 11 to 6... this is where it’s at. Never in the head and always in the body. Some concentration can bring it into your extremities.