Fu Tea is a natural free-radical scavenger with significant effects on antioxidant activity, delaying aging, and preventing cardiovascular diseases. As the public brand of “Xianyang Fu Tea” gains increasing recognition, the Health benefits of Fu Tea products are becoming more valued by consumers. Recently, we have been sharing excerpts from “Speaking of Fu Tea,” authored by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the Association's Expert Committee. The book was published by World Book Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance. These excerpts focus on the interpretation of Fu Tea's health and wellness benefits to help consumers gain a comprehensive understanding of Fu Tea.

Lightly fermented Fu Tea can be infused or boiled.

Fu Tea made using modern biotechnology has a single, controllable fermentation microbe and can be consumed either by infusing or boiling.

Tea polyphenols are extremely thermally stable, maintaining stability for up to 1.5 hours in temperatures around 250°C. Tea polysaccharides have poor thermal stability and easily oxidize at higher temperatures above 90°C, turning brown. The fungal polysaccharides produced by the golden flower fungus have properties similar to tea polysaccharides, exhibiting “glycoprotein” characteristics, and they also have low heat tolerance, oxidizing and darkening the tea infusion at temperatures above 90°C.

When Fu Tea is “infused,” even if high-temperature water is used, the actual temperature for “infusion” is not very high due to cooling caused by the cold teacup, tea leaves, and evaporation. Therefore, “tea polysaccharides” and “golden flower fungal polysaccharides” do not remain at high temperatures for extended periods, limiting their oxidation.

Theoretically, infusing Fu Tea with water below 50°C results in a higher content of “tea polysaccharides” and “golden flower fungal polysaccharides” in the tea infusion, enhancing its health and wellness value. However, since Fu Tea can typically be infused over ten times, there is no need to overly pursue the solubility rate of these components in each infusion.

“Tea polysaccharides” are beneficial for health, and “golden flower fungal polysaccharides” are even rarer and more beneficial. If we rank teas based on their health value, the order would be: Fu Tea, dark tea, Black Tea, followed by other teas. Fu Tea ranks first because during microbial fermentation, it produces a rare “glycoprotein” with diverse biological activities—the “golden flower fungal polysaccharides.”

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