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Dark Tea Garden Fu Tea 中茶·黑茶园 润黑手筑茯砖 (湖南特产)(2013)(1kg)

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Dark Tea Garden Fu Tea 中茶·黑茶园 润黑手筑茯砖 (湖南特产)(2013)(1kg)
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344484
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For Mongolians, Fu Tea is more than tea.It is for life.They drink Fu Tea everyday and it supplies them with vitamins and minerals.

It is known as Mongolian Diet Tea.

In Mongolia, there is nothing but desert, where no sufficient vegetable are available. Due to the cold environment, people always eat meat and oily food. Can they still sustain their health? That's why they drink Fu Tea.

Fu Tea Known as Mongolian Diet Tea

The original name of Fu Tea is called Fuzhuan Cha. Zhuan means “brick” in Chinese. Literally, Fuzhuan Cha means “Fu brick tea” in Chinese. This tea is called Fuzhuan Cha since tea is always processed and compressed into brick form. Some of you might wonder, what is the meaning of “Fu”? Fu Tea was once known as Hu Cha because it was produced in Hu-nan province. It was later given the name Fu Tea because in the old days, the tea makers of Fu Tea specially selected Fu-day (伏天) to process the tea. Fu-day is the hottest day in summer. There are only 3 Fu-day in every lunar year.

Production of Fu Tea began since 1860 in Hunan province. Originally, this tea was meant for exportation to other provinces, especially to West-North area of China. In order to ease the carriage of tea during transportation, tea leaves were compressed into brick form. Even until today, Fu Tea is still widely consumed and favored by Mongolians, Xinjiangese and people from Qing-hai and Ning-xia province. This tea is also very popular in Sichuan province. Usually the quality of Fu Tea consumed by locals is of lower quality. Fu Tea is compressed into various sizes.The size of brick and its quality is set according to the harvesting season of tea leaves. The differences in quality are reflected in its flavor and the intensity of aftertaste. The good quality Fu Tea gives a hint of Chinese dates like flavor, combined with a mild woody scent. It also gives much longer lasting taste than the normal quality. Unlike ordinary brick tea, good quality Fu Tea is not astringent at all.

Why is Fu Tea so popular in West North area of China?

The living environment in this area is very cold and harsh and people who live here lost a lot of calories. Besides, fresh vegetables are rare and hard to obtain. Eventually people who live in desert and high mountain area tend to have a lot of meat in their daily meal. In general their diet contains a lot of oil and fat. For those whom lack fresh greeneries in their diet, Fu Tea is a very important source of minerals and organic substances such as pro-vitamins, which is vital to health.

Do you worry about Your Weight, Cholesterol or Sugar level?

Various researches studied that conjugated poly phenol in Fu Tea helps to reduce sugar intake. As a result, this tea will help to lower blood sugar level in our body. It does not really reduce existing sugar, but to reduce sugar intake from food into our body. In our body metabolism, sugar derives from carbohydrate. The hydrolysis of carbohydrate into sugar involves various enzymes. Starch, as it is often explained as “net”, is broken into single chain, which is called dextrose. The dextrose is further broken into smaller molecules such as oligosaccharide and then finally it will be further converted into sugar or glucose. A number of various enzymes involved in different stages of sugar metabolism. According to health study, Fu Tea works on the enzyme that is in-charge of hydrolysis of sugar. Enzyme misunderstands particular substances in Fu Tea as sugar and eventually less sugar is produced from carbohydrate.

Basically the reduction of blood sugar causes lack of energy in our body metabolism. As a result, our body system needs to burn existing fat and cholesterol stored inside our body in order to supply sufficient energy for normal body metabolism. To explain this in a simpler way: sugar is like “cash”, while fat is like a “fixed deposit”. If there is insufficient “cash” to use, we have to get money from our “fixed deposit”.

Thanks for the effectiveness of Fu Tea in lowering blood sugar, some people enjoy this tea not only for its taste and flavor, but also for its unique functional health effect.

Process of Fu Tea

Fu Tea is categorized as “dark tea”. Dark tea is refers to tea that undergoes secondary fermentation. In the beginning stage of the process of Fu Tea, freshly plucked tea leaves are pan-fried in order to inactivate the enzymes. At this point, the tea is categorized as green tea since the fresh tea leaf is heated at once and no enzymatic oxidation takes place. The tea leaves are treated like processing ordinary green tea. Usually most of tea such as green tea, oolong tea and black tea is dried with hot air or heat-dried during its manufacturing process. Due to the high temperature caused during heat-drying process, all remaining enzymes will be completely inactivated.

On the other hand, the drying process for dark tea is conducted under the sun. Due to the moderate heat, further fermentation is taken place by the remaining enzymes during sun-drying process. This is the key element that differentiates dark tea from both the green tea and black tea.

Most of us tend to think that pan-frying is effective enough to inactivate enzyme, as it is the objective of this process. However heat generated from frying pan is not as hot as the heat from steam. Unlike Japanese green tea that involves steaming method to inactivate the enzymes in the tea leaves, pan-fried tea still contains some remaining minor amount of enzymes inside the leaves that survived the heating process.

After sun-drying process, tea leaves are piled inside a store room for nearly 1 year in order to get it further matured. It is just like keeping rice straw for a long period, the maturing process will convert the original greenish smell of tea leaf to be very flowery and fruity aroma.

After the maturing period, the crude dark tea is then sent for compressing process. Before compression, the tea leaves will be steamed for the second time in order to further soften the tea leaves and ease the compression. After steaming, the tea leaves will be compressed in the casing. This step is one of the crucial stages in determining the quality of Fu Tea. The brick tea must be compressed with the right pressure so that the tea leaves are not too loose and not too tight. The brick must be compressed to an appropriate tightness in order to promote the growth of mold during fermentation. The compressed brick will be then kept in a warm and humid room for further fermentation. This room will be strictly monitored in order to maintain the room temperature and humidity favorable to the growth of mold. If any of these conditions is running out of control, the fermentation will not be successfully taken place. During this stage, a specific type of mold will start growing, producing spores that are called “Golden Flower” (Jin Hua). The quantity of golden flower is the quality index of Fu Tea. The mold also produces organic acid during fermentation. The acid influences a lot on the elution of mineral ions and hence, the amount of mold presence inside the brick tea will eventually dictate the quality identity of Fu Tea.

Good tea has "golden flower" when tea is cut.

茯茶被很多人误理解为"茯苓茶",其实并不是,关于"茯茶"的由来,是因为茯茶的制作工艺中有一个"发酵"的工艺,在没有现代化的工厂和烘房之前,茯茶的发酵过程只能靠自然环境。只有在每年夏天最热的三伏天的时候才够足够的条件让茯茶发酵,所以之前茯茶也叫"伏茶"。又因其香气和滋味似中药材土茯苓,而本身具有某些防病治病的功效,所以取名为"茯茶"、"茯砖茶";也因为它的保健功能能造福人类,因此又称"福茶"。

茯砖茶约在1860年前问世。当时用湖南所产的黑毛茶踩压成90公斤一块的篾篓大包,运往陕西泾阳筑制茯砖。茯砖早期称"湖茶",因在伏天加工,故又称"伏茶",因原料送到泾阳筑制,又称"泾阳砖"。几十年来,茯砖茶集中在湖南益阳和临湘两个茶厂加工压制,年产量约2万吨。80年代初期,湖北蒲圻楼洞茶场,引用湖南茯砖制法,获得成功,年产量500吨左右。

茯砖茶砖面平整、棱角分明、厚薄一致、"金花普茂、菌香浓烈",汤色如琥珀,滋味醇厚,香气纯正。砖面色泽黑褐,扮开砖后"发花"茂盛,内质香气"菌花香"高而持久,滋味醇和尚浓,菌花味明显,汤色红黄明亮。纯手工制作是手筑茯砖区别于机压茯砖的最大不同,更保留了茯茶天然醇美。

茯砖在历史长河中主要充当边销的角色,它的营养价值早在10多年以前就引起了日本的关注,对茯砖作了长达十年的追踪研究,进口消费茯砖茶的数量近年大幅度增加。随着现代社会节奏的加快,亚健康引起越来越多的人重视,茯砖茶也渐渐在人们的日常生活中普及。

【品饮方法】

1、茶具的搭配:冲泡黑茶宜选择粗犷、大气的茶具。一般用厚壁紫砂壶、陶壶或如意杯冲泡;公道杯和品茗杯则以透明玻璃器皿为佳,便于观赏汤色。

2、用水选择

水质:泡茶用水一般以泉水、井水、矿泉水、纯净水为佳。

水温:水温要高,一般用100度沸水冲泡;也可用沸水润茶后,再用冷水煮沸其滋味更佳。

茶水比例:高档砖茶及三尖茶茶水比为1:30左右,粗老砖茶为1:20左右。

3、冲泡方法:冲泡黑茶时,较嫩的茶多透少闷,粗老茶则多闷少透。粗老茶也可煮饮

飘逸杯冲泡的方法

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