Shaanxi Fu Brick Tea

The production of Shaanxi dark tea, including what would later become Fu tea, began to take shape during the Ming Dynasty. The tea was primarily produced for trading along the ancient Silk Road and Tea Horse Road. It was transported to Tibet, Mongolia, and other regions, where it became a staple beverage. During the Qing Dynasty, Fu tea production became more established and specialized in Shaanxi Province. The tea was named "Fu" tea because of the use of "fu" bricks, a distinctive brick shape used to press the tea. The fermentation process, which is crucial to Fu tea’s flavor and health benefits, was further developed and refined during this time. The tea was fermented naturally and then dried, creating a rich, robust flavor. It became particularly popular among ethnic groups like the Mongolians and Tibetans due to its warming properties and ability to be stored and transported easily over long distances.