Fucha, also known as Jingzhuan, Fu Cha, Fucha, Fengcha, Fu Cha and Fu Cha, etc. In the late Kangxi period of the Qing Dynasty (/kloc-the second half of the 7th century), merchants from Shaanxi and Gansu went to Anhua, Hunan Province to buy black tea, and also went to Jingyang, Shaanxi Province to build tea bricks with "golden flowers", which were called Fu bricks. In the past, Fuzhuan tea only bloomed in dog days, so it was called Fu Cha. Because of its aroma and taste like Smilax glabra, it is named "Fu Brick". Because of its health care function, it is also called "Fu Brick". During the Republic of China, tea merchants in Anhua Pingnan and Xiaoyi tried to establish a system in the producing area, but failed. For example, Sui Xin Jiangnan Brick Tea Factory 1942, China Tea Company Hunan Brick Tea Factory 1943, etc. They all copied Fuzhuan tea, but they all died because they didn't master the flower-making technology. Therefore, northwest tea merchants assert that Hunan can't produce Fuzhuan brick tea, and there are three things that can't be done: first, Zijiang water can't be done; Second, the climate in Hunan is uncontrollable; Third, Hunan people can't do without technology. This thought also influenced Hunan people's further exploration of the production technology of Fuzhuan tea for a period of time.

1950, Anhua Brick Tea Factory of China Tea Company started trial production. Three technicians were hired from Jingyang, Shaanxi, and Jingyang water was taken to Anhua for comparative test. At the same time, China Tea Company Zhongnan District Company invited a professor from the Biology Department of Wuhan University to study the blooming of Fuzhuan brick flowers. Through repeated experiments on different treatments of moisture, humidity and temperature, the experiment was successful and was not broken until 1953.

The processing procedures of Fuzhuan brick tea are divided into raw tea blending, heap screening, steaming, heap fermentation, heat dissipation, tea intake, tea weighing and steaming, tight packing, cooling and setting, brick wrapping inspection, drying and flowering, and finished product packaging. Among them, hair drying is the key process. Through microbial action, hydrothermal action and a small amount of endogenous enzymes in hair drying, a series of physical and chemical changes in tea are promoted, and the grass fragrance and roughness of tea are removed, so that the taste of tea is more mellow, forming a unique aroma of "mushroom fragrance" and a smell similar to that of poria cocos, giving it special quality characteristics different from other tea leaves.

When the Fuzhuan tea is brewed, it is required that the soup color is not turbid, the Qing Xiang is not heavy, the taste is not astringent, the taste is rich, and it is resistant to brewing. In particular, the "golden flower" in the brick is generally lush, with large particles, golden and bright color, and smells yellow and fragrant. The scientific name of "Jinhua" is ascomycete, which belongs to ascomycetes, Aspergillus and Aspergillus. The growth temperature is 15 ~ 34℃, the relative humidity is 65 ~ 85%, the optimum temperature is 26 ~ 28℃, and the relative humidity is 80%. The golden particles are the sporangia of this fungus. "Jinhua" absorbs the available matrix from tea and carries out metabolic transformation to meet its own growth and development needs. At the same time, various extracellular enzymes (such as polyphenol oxidase, pectinase, cellulase, protease, etc.) are produced. ) as an effective biochemical power to catalyze the oxidation, polymerization, degradation and transformation of various related substances in tea, and complete the material transformation of the unique color, aroma and taste quality of Fuzhuan tea to form a series. Uygur people in Xinjiang love Fuzhuan brick tea best, and they regard "Golden Flower" as the only sign to test the quality of brick tea.

1, tea color mixing

2. Before stacking and screening, picking shall be carried out according to the proportion of the original tea formula, and the picking department shall check the moisture to provide a basis for accounting the actual consumption.

3. Steaming and fermenting is a unique process in the pressing of brick. First, through the comprehensive action of damp and heat, it promotes complex physical and chemical changes, makes up for the shortage of wet blank stacking, and eliminates green odor; Secondly, the harmful molds brought or bred by the long-term storage of raw tea are removed by high temperature, so that beneficial bacteria can eliminate the interference of miscellaneous bacteria under suitable conditions, which is conducive to promoting the growth and reproduction of Xanthomonas. Steam heap fermentation should go through the following processes:

(1) steaming: firstly, piles of semi-finished products are stacked in sections according to balanced horizontal lines, the dug tea leaves are dug vertically from top to bottom with iron teeth, mixed and put into baskets, weighed and heated by a steam engine.

(2) stacking, cooking and stacking fermentation. The pile is 2-3 meters high. Due to the natural decline of tea leaves, the pile is conical, and the stacking time is generally 3-4 hours, not less than 2 hours. The appropriate standard is that the green gas disappears and the color changes from yellow-green to yellow-brown. According to the difference of seasonal temperature, properly grasp the quantity, height and time of accumulation. If the pile temperature is too high, ventilation measures such as rotating pile and drainage ditch should be taken to ensure that the accumulated "semi-finished" tea meets the quality requirements.

(3) Heat dissipation: The temperature of stacked "semi-finished" blades is as high as 75 ~ 88℃. If the stacking time is too short, the color and taste will not meet the requirements. On the other hand, if the accumulation time is too long, it will form "aging" lumps, and the color will become dark or dark brown, which will affect "blooming", and even people who are seriously "aging" cannot "bloom". Therefore, when the stacking time is long or the stacking temperature is high, heat dissipation must be carried out to reduce the temperature of the tea pile. Dig up the stacked tea blank layer by layer to reduce the stacking height, generally not exceeding1.5m. After heat dissipation, the temperature of the tea blank drops, generally 45 ~ 58℃. If the accumulation time needs to be extended for special reasons, it needs to be dissipated again to fully shake the blocks and mix the tea blanks with uneven wet and dry conditions, so that the whole tea pile can be evenly wet and cold.