FuliangAncient Tree
浮梁古树
Fuliang Ancient Tree Red Tea · Special Grade · 2026
A moment for tea
Fuliang names the tea growing county in Jiangxi; Ancient Tree describes the older trees used for this tea.
Honey, wildflowers and ripe fruit.
A fragrant, rounded cup with a lingering sweet finish.
- Tea
- Fuliang Ancient Tree
- Type
- Red tea / Red tea
- Origin
- Huayan Mountain, Fuliang, Jiangxi, China
- Harvest
- 2026
- Cultivar
- Zhuye 槠叶种
- Format
- Loose leaf
Brewing guide
Begin gently to keep the floral fragrance and fruit sweetness clear.
- Teaware
- A 120 ml porcelain gaiwan
- Tea amount
- 4 to 5 g
- Water
- Filtered water or low TDS spring water
90 to 95°C / 194 to 203°F - Preparation
- Warm the gaiwan, add the leaves and enjoy their fragrance.
Pour out completely between infusions. Use the lower end of the temperature range for a softer cup, or slightly hotter water for more body. Adjust the timing to your taste and continue while the leaves offer flavour you enjoy.
Infusion timings
- 1st infusion
- 10 seconds
- Following infusions
- Start with 10 to 15 seconds, then extend by 5 to 10 seconds as the flavour softens.
Empty the vessel fully between pours and adjust the timing to taste.
Water ratio
Start with 4 to 5 g of tea per 120 ml of water.
Measure the water used in each infusion. Reuse the same leaves and adjust the quantity for a lighter or fuller cup.
Storage
Keep tightly sealed in a cool, dry place, protected from light, moisture and strong smells. Close the pack after each use to preserve the fragrance.
Tasting notes
Honey, wildflowers and fruit
Fuliang Ancient Tree
Honey and wildflowers
Fuliang Ancient Tree opens with a fragrant mix of honey sweetness and wildflowers. The floral character remains clear through the cup, giving the tea a light, expressive aroma above its rounded body.
Ripe fruit and dried fruit depth
A ripe fruit impression brings freshness to the sip, while dried fruit notes add a deeper sweetness underneath. The flavours settle together gradually, allowing the fragrance and texture to unfold over successive infusions.
Soft wood, mineral notes and light malt
A gentle woody character and a subtle mineral impression give the cup definition. Light malt adds warmth without taking over the floral and fruit notes. The overall balance is fragrant and naturally sweet, with a soft, composed depth.
A rounded cup and lingering finish
The liquor ranges from clear amber to deep red, depending on the strength of the infusion. Its smooth, rounded texture carries the sweetness across the palate and into a long finish. As the cup cools, notice the returning fragrance and the quiet persistence of the aftertaste.
← Return to the red tea collectionOrigin & processing
The place behind the leaf
Huayan Mountain
Fuliang
Huayan Mountain · Fuliang · Jiangxi
Old Zhuye trees in Huayan
Fuliang Ancient Tree is made from old Zhuye tea trees in the mountainous Huayan area of Fuliang, Jiangxi. This special grade red tea brings together floral fragrance, fruit sweetness and a smooth texture, with depth that continues into the finish.
Fuliang’s high mountain landscape
Fuliang’s high mountain tea gardens include areas around Jiangcun, Xihu and Yaoli. Many lie at roughly 900 metres, within a landscape of forest and mountain vegetation. This figure describes the wider growing region; the precise elevation of Fuliang Ancient Tree’s Huayan plot has not been confirmed.
Zhuye and the local tea tradition
Zhuye is part of Fuliang’s local tea growing heritage. For Fuliang Ancient Tree, older tree material provides the starting point for a red tea shaped around fragrance, rounded texture and a persistent aftertaste. Careful handling of the leaf carries those qualities through processing.
Withering and rolling
The fresh leaves are withered to reduce moisture and soften their structure. This stage also helps develop their aroma. Rolling then shapes the leaf and breaks some of its cells, preparing it for oxidation.
Oxidation and drying
During oxidation, enzymatic changes develop the colour and aromatic character of the red tea. Drying brings this activity to a close and reduces moisture for storage. Together, these stages build the sweet, floral and fruity cup while preserving its gentle woody depth.
A fragrant red tea
Known as hong cha in Chinese and red tea in English, this style takes its Chinese name from the colour of the liquor. Fuliang Ancient Tree places its emphasis on flowers, fruit and natural sweetness, with light malt supporting the cup rather than dominating it.
