Comments on: Fucha Tea – Fucha is the Future (Part I) http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/ Exploring the Passion and Fusion at Art of Tea Fri, 22 Feb 2013 23:31:52 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Brandon http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/comment-page-1/#comment-274150 Brandon Thu, 07 Oct 2010 15:51:12 +0000 http://artoftea.com/wordpress/?p=58#comment-274150 More reading/re-reading - perhaps you really are going to market a Sichuan tea in the familiar form of cooked puerh 'coins.' This sort of tea has a very unique taste and calming feeling for me, very exciting product! More reading/re-reading – perhaps you really are going to market a Sichuan tea in the familiar form of cooked puerh ‘coins.’

This sort of tea has a very unique taste and calming feeling for me, very exciting product!

]]> By: Brandon http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/comment-page-1/#comment-274149 Brandon Thu, 07 Oct 2010 15:36:56 +0000 http://artoftea.com/wordpress/?p=58#comment-274149 Addt. research - fu cha is in fact partly post-fermented by the purposeful addition of fungus - not heat and moisture as in post-fermented puerh. Good starting point: http://www.panix.com/~perin/babelcarp.cgi?phrase=fuzhuan Addt. research – fu cha is in fact partly post-fermented by the purposeful addition of fungus – not heat and moisture as in post-fermented puerh.

Good starting point:
http://www.panix.com/~perin/babelcarp.cgi?phrase=fuzhuan

]]> By: Brandon http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/comment-page-1/#comment-274148 Brandon Thu, 07 Oct 2010 15:33:19 +0000 http://artoftea.com/wordpress/?p=58#comment-274148 Hello, Fu Cha is similar to puerh only that it is pressed into bricks for ease of transport. You are confusing it with Cooked (Shu) Puerh throughout this article. http://www.flickr.com/photos/wrongfucha/4534281234/lightbox/ This photo of a Fu Cha brick is twiggy, wild tea leaves harvested in Sichuan for export to Tibet. It is not post-fermented (cooked) as puerh often is. Cooked puerh has long been popular in Canton and Hong Kong, and is marketed recently in the West for the specious health claims repeated in this article. Fu Cha, on the other hand, is drank in Tibet to provide certain nutrients that are not available in the entirely meat-based diet of people living at high elevation. Hello,

Fu Cha is similar to puerh only that it is pressed into bricks for ease of transport. You are confusing it with Cooked (Shu) Puerh throughout this article.

http://www.flickr.com/photos/wrongfucha/4534281234/lightbox/

This photo of a Fu Cha brick is twiggy, wild tea leaves harvested in Sichuan for export to Tibet. It is not post-fermented (cooked) as puerh often is.

Cooked puerh has long been popular in Canton and Hong Kong, and is marketed recently in the West for the specious health claims repeated in this article.

Fu Cha, on the other hand, is drank in Tibet to provide certain nutrients that are not available in the entirely meat-based diet of people living at high elevation.

]]> By: This Week in Tea: Volume VI « Tyros of Tea http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/comment-page-1/#comment-273824 This Week in Tea: Volume VI « Tyros of Tea Fri, 01 Oct 2010 22:11:02 +0000 http://artoftea.com/wordpress/?p=58#comment-273824 [...] is Fucha pu-erh tea? This week Art of Tea has the first in a two part post about the tea that is gaining popularity [...] [...] is Fucha pu-erh tea? This week Art of Tea has the first in a two part post about the tea that is gaining popularity [...]

]]> By: abbott http://artoftea.com/wordpress/2007/05/28/fucha-tea-fucha-is-the-future-part-i/comment-page-1/#comment-249325 abbott Mon, 05 Oct 2009 20:08:53 +0000 http://artoftea.com/wordpress/?p=58#comment-249325 I love your blog. I love your blog.

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