Fu Tea is a natural free-radical scavenger, with significant effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand “Xianyang Fu Tea” gains more recognition, the Health benefits of Fu tea products are increasingly valued by consumers. Recently, we will share some content from Talking about Fu Tea, compiled by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the association's Expert Committee, and published by World Book Publishing. This book was selected as one of the top ten tea books by the Tea Industry Media Alliance. The aim is to help consumers gain a more comprehensive understanding of Fu tea.

Drinking Fu Tea Isn't About Drinking “Live” Golden Flower Fungi

The health benefits of Fu tea are increasingly attracting attention. Some people believe that drinking Fu tea means consuming the “live” golden flower fungi in it, but this is actually a misunderstanding.

When you drink Fu tea, besides the effective components of the tea itself, what you are primarily drinking are the “primary metabolites” and “secondary metabolites” produced during the growth of the golden flower fungi.

The substances within the mycelium and spores of the golden flower fungi also have nutritional value. However, these substances require high-temperature steaming, boiling, or long-term soaking to break through their walls and release their health-promoting functions.

The mycelium of the golden flower fungi generally dies at around 60°C. What we see as the “golden flowers” (ascocarps) are the fruits formed by the mycelium, containing asci, which in turn contain spores. Because the ascocarps, ascospore shells, and spores all have relatively thick walls, they can withstand higher temperatures to some extent. However, this does not mean they are truly heat-resistant, nor are the spores accurately considered “live bacteria.”

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