Fuliang Hong Cha

The tightly-rolled shape of these leaves is referred to as 'fragrant spiral', and deservedly: as they twist open under hot water, the released infusion becomes deeply aromatic, suggesting a visit to a hot spring, essential oils in tow. Savory, with a slick mouthfeel, notes of toffee and dried blueberry waft into the nose, while an almost playful bitterness visits the tongue, only to disappear. Given the reputation its administrative seat Jingdezhen has for porcelain, perhaps Fuliang County aspires to garner the same for black tea. In any case, this is an excellent midpoint between full-bodied and aromatic styles of black tea, and all for a very reasonable price.
  • ORIGIN:  Yaoli, Fuliang, Jingdezhen, Jiangxi, China
  • LEAF SHAPE:  Fragrant spiral (xiang luo)
  • MEANING:  Fuliang red tea (fu liang hong cha)
  • CULTIVAR:  Zhu Ye
  • HARVEST TIME:  27 April 2023
  • TASTE:  Boullion, dried blueberry, toffee


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.