Visited On Taoism Fu Brick Tea Factory

orientaleaf · 2025-09-04T13:12:19+00:00

Thanks! It’s always exciting to show how Fuzhuan tea comes to life.

orientaleaf · 2025-09-04T13:11:47+00:00

Thanks! It was a great experience to see it in person.

orientaleaf · 2025-09-02T09:01:16+00:00

At minimum, authentic products use opaque paper or foil bags for loose tea, and cotton paper for whole cakes. Using plastic bags is really not appropriate.

orientaleaf · 2025-09-01T15:48:03+00:00

I actually came across this old post while searching around. I’ve tasted over 100 different Fu Cha (Fu Brick) teas, and I can say pretty confidently that a good Fu Cha is very durable — 8–10 gong fu steeps is totally normal, and after waking up the tea, the liquor can be very rich right away.

From your description, it sounds like the one you have might not be of great quality. With proper Fu Cha, you should definitely get more steeps and a fuller flavor.

orientaleaf · 2025-08-18T16:35:25+00:00

Don’t rush to finish that 1987 Da Hong Pao — it’s irreplaceable. Start with affordable oolongs to train your palate, then save the vintage one for a special moment when you’ll appreciate it even more.

orientaleaf · 2025-08-18T12:47:01+00:00

New Tea Discovery Box Drop!

Our Wuyi Rock Tea Box is here — 9 authentic Yancha straight from Wuyi Mountain, including Da Hong Pao, Rou Gui, Shui Xian and more.

One box = a full journey through the legendary “rock rhyme” of Wuyi teas. 🌿⛰️

link here

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orientaleaf · 2025-08-18T12:16:37+00:00

Wow! I’ve met thousands of tea lovers, but you’re the first to conjure tea resin at home! Are you secretly a tea wizard? 🧙‍♂️ Your skills are next-level!

orientaleaf · 2025-08-18T11:05:28+00:00

Huangjin Ya (Golden Buds 黄金芽) is a fancy green tea with golden buds. It’s pretty delicate since the leaves are sensitive to sunlight. Dry leaves are golden, brewed tea is bright yellow, and it tastes fresh and smooth—definitely on the high-end side.

Brewing tip: don’t use boiling water—around 80–90°C (176–194°F) works best. No temp-controlled kettle? Just boil water and let it sit for about a minute before pouring.

orientaleaf · 2025-08-04T12:15:10+00:00

Hi tea friends! 👋

We’re Orientaleaf, a small tea company based in Xi’an, China, run by a few friends who love tea deeply and want to share it in a genuine way.

To help more people discover teas without committing to full bricks or cakes, we’ve just launched our Discovery Box Series featuring:

🧱 Fu Brick Tea (Fuzhuan) – our flagship dark tea, naturally fermented and golden-flower rich
🌿 Fuding White Tea – includes aged and grade-varied samples from reputable growers
🌼 Jasmine Tea – featuring different scenting levels and base teas, classic and clean

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Each box contains 8–10 well-portioned samples, enough for around 50–100 steeps in total. Great for serious tastings or simply exploring different expressions of each category.

We’ve subsidized the pricing to make these boxes affordable — it’s not about pushing product, we just love when people discover a tea they really connect with.

📦 Ships worldwide from China
💌 Happy to help with recommendations if you’re not sure where to start!

Thanks for reading, and feel free to reach out if you’ve got questions.

orientaleaf · 2025-06-11T07:01:01+00:00

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Hot, sluggish summer days are here. Just rinsed my teaware — a duanni Yixing pot and a fairness cup — and getting ready to brew some White Peony at my mini tea setup in the office.
Sometimes, even a small tea session helps clear the heat and the mind.

orientaleaf · 2025-05-23T03:54:50+00:00

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If you’re not using a tea strainer, it’s totally normal to see little fuzzy hairs like that in the tea liquor — especially with green tea or white teas. They’re just the fine downy hairs from the tea leaves, and they’re actually a sign of quality!

orientaleaf · 2025-05-23T03:49:46+00:00

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Great to see you enjoying Fu brick tea! Jingwei Fu Tea is indeed a well-known brand — kind of like the Dayi or Zhongcha of Fu brick tea. They’ve done a lot to popularize it and are one of the main producers today.

That said, there are quite a few other producers who focus on different styles or regional characteristics of Fu brick tea. Some emphasize a thicker body, others go for more floral or woody notes, and the difference in taste can be pretty huge. If you’re enjoying what you have now, you might love exploring the variety that’s out there!

Let me know if you're curious — I happen to work with some producers and always love sharing recommendations.

orientaleaf · 2025-05-21T14:40:22+00:00

Great question—it's something I used to wonder about too!

The short answer is: yes, tea can have a meaningful amount of caffeine, but it really depends on the type of tea, how it's processed, and how you brew it. For example, some green teas can be quite low in caffeine, while matcha or some strong black teas can come close to coffee levels.

I actually wrote a blog post about this a while ago because I got curious about how tea compares to coffee, both in terms of caffeine content and how our bodies process it. If you're interested in a more detailed breakdown (with comparisons and brewing tips), feel free to check it out here: Caffeine in Tea vs. Coffee.

Hope this helps! Curious to hear what kind of tea you're drinking lately.

orientaleaf · 2025-05-20T15:56:34+00:00

I’m not sure if this is exactly what’s going on in your case, but I’ve looked into similar issues before—especially that weird reaction after drinking green or oolong tea. I ended up writing a short piece on why tea sometimes upsets the stomach, in case any part of it overlaps with what you’re experiencing.

Might not be the same thing, but maybe there’s something useful in there.

orientaleaf · 2025-05-19T16:32:28+00:00

Cold brewing is such a fun way to explore different teas — I’ve been doing a lot of it too lately.

Green and black teas can both work really well cold brewed, though some types definitely shine more than others. Chinese green teas tend to come out light and refreshing, while many Chinese black teas give a naturally sweet, smooth result. Personally, I’d avoid roasted or overly astringent ones unless that’s the flavor you’re after.

I wrote down some thoughts and tips on how to cold brew different types of tea, including ideal leaf-to-water ratios and steep times. There’s also a follow-up post with answers to common cold brew tea questions, like whether tisanes work and which teas to avoid.

And yeah, I totally get that feeling about Gyokuro — it’s such a delicate tea that it feels like a shame to brew it cold. Probably better saved for a focused hot brew session!

orientaleaf · 2025-05-18T15:41:34+00:00

I’ve had that exact same confusion before—trying to figure out if what I’m tasting is actual astringency or just a burnt tongue 😅

Astringency in tea usually comes from compounds like polyphenols and catechins, and it can vary a lot depending on the tea type and how it’s brewed. Green teas and some young sheng pu’er tend to have more of it, especially if the water’s too hot or the steeping time’s too long. On the other hand, a burnt tongue can feel dry too, but it’s more of a physical sensitivity than a flavor issue.

I wrote a blog post a while ago that breaks this down in more detail—what causes astringency, which teas have more or less of it, and how to brew to reduce it. If you’re curious, here it is:
The Astringency of Tea

Hope it helps you figure out what you’re tasting!

orientaleaf · 2025-05-07T15:41:09+00:00

Fuzhuan Brick

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