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I picked up some Fu Zhuan: https://www.puerhshop.com/index.php?main_page=product_info&cPath=101&products_id=1598
This is, I believe, also called a “Tibetan tea brick”, and I think is usually the base for butter tea. Low quality leaf and stem mixture, which I picked up mostly for curiosity’s sake. It’s rather neat, as there’s Mongolian on the package, which isn’t a script you see at all in the U.S..
Mine’s a few years older than that, 2009, and I think I’ll make it straight as one would a pu’erh. As there is no dri for me to get butter from, I don’t think I’ll be making authentic butter tea, but evidently these leaves are often boiled directly in milk and taken that way. Sounds like something I’d try exactly once.
I could figure Zhuan means brick, but I don’t know what the “Fu” references. I think the character 茯 is used, but Google Translate renders that as “Fu”. Extremely helpful.
Anyone else have experience with this variety of tea? This is my first Hunan-made tea, but it’s also my first “fu brick”.
M.
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@ICE, I think it is both Tibetan and Mongolian in the wrapping paper. Some other better brand fuzhuan use detail Tibetan descriptions and labels.
I don’t think I can ever like that tea whether prepared the usual way or the Tibetan way. -
Ice: I’ll double check, but I’m pretty sure it was Mongolian on the wrapper. They’re both rather distinctive, though. And on a small point of contention, yak’s don’t make milk – they’re males :p It’s the dri that makes the milk. That said, pretty much nobody I’ve met in the Anglophonic part of the world calls them dri or even naks – just yak.
Manila, it does sound pretty crazy. I can see the appeal, though, since milk and butter are both good foods.
M.
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