Fu Tea is a natural free-radical scavenger, demonstrating significant effects in antioxidant properties, delaying aging, and preventing cardiovascular diseases. As the public brand “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, published by World Books Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance. These excerpts aim to help consumers gain a more comprehensive understanding of Fu Tea.

What water temperature is best for brewing Fu Tea?

Different teas require different optimal brewing temperatures. For example, Green Tea is brewed at around 80°C to preserve its fresh taste, White Tea at around 90°C, and Black Tea at around 95°C.

As Fu Tea is deeply fermented, many volatile organic acids originally present in the tea leaves, such as quinic acid, malic acid, citric acid, and oxalic acid, have either been lost during high-temperature steaming or metabolized and decomposed during microbial fermentation. The newly produced substances, primarily phenolic acids, catechinic acid, and ferulic acid, have relatively high boiling points. Therefore, when the water temperature is too low, the aroma of Fu Tea cannot be fully released, and the tea may need to be reheated after brewing or served in a thermos to maintain its fragrance.

Thus, during the brewing process of Fu Tea, higher temperatures are more conducive to the release of new aromas and the dissolution and extraction of larger molecules such as fungal polysaccharides, ferulic acid, amino acids, tea polysaccharides, theaflavins, thearubigins, theabrownins, phenolic acids, and flavonoids, which are primary metabolites of the golden flower fungus.

Consequently, when Fu Tea is boiled, the longer the water remains at a high temperature, the greater the amount of internal substances that dissolve, resulting in a tea infusion that is highly aromatic and rich in flavor but may also exhibit a bitter and astringent taste.

If there are any copyright issues, please contact us for removal.