Brewing difficulty: General difficulty.
Best season to taste: Summer.
Origin: Hunan, Hubei Province and other places.
Shape: long and square brick-shaped with dark and brown color.
Liquid: red brown or brown orange, clear and bright.
Aroma: fragrance of bacteria flowers.
Taste: mellow and soft.
Brewed tea leaves: Dark brown, thick and coarse, mostly are black and brown.
Weight: 400 g (14 oz)
Shape: flat brick face, clear angular, and consistent thickness. The germinating flowers are generally corpulent. The surface of the special Fuzhuan tea is dark brown and that of the general is yellow brown.
Tea quality: the aroma is pure and the liquid is orange yellow. The special tea tastes mellow whereas the general tastes pure without astringency. Fuzhuan tea soup is red but turbid, fragrant but coarse, with thick taste but astringency. The taste is thick and it is resistant to infusions. The tea must be filled with lush bacteria flowers, generally called "golden flower".
Brewing method: instant drinking or boiling. For instant drinking, use a metal pot. For boiling, use an iron pot you can drink alone or mix with milk, honey and so on.

Fuzhuan tea originates in Hunan, also known as "Hu Tea". Because it is made in the dog days and is brick-shaped, thus it is named "Fuzhuan tea". There are the special and general Fuzhuan teas. All of the special-made tea is made with black tea of grade III, whereas the grade III black tea only occupies 40% to 45% in the condensed Fuzhuan tea 's raw materials while the grade VI black tea occupies 5% to 11%. Drink effects like rhizoma smilacis glabrace Fuzhuan tea is a kind of Hunan black tea. It was invented around 1860 A.D. The drinking effect is like rhizome smilacis glabrae. Fuzhuan tea processing is similar to the artificial fermentation craft of Pu'er tea. The “germinating flowers” precedes drying. The golden bacteria flowers are microorganisms helpful for health in condensed tea. But Fuzhuan tea possesses special aroma and taste.