Fuzhuan tea has a history of 600 years. Its predecessor is the "Jingyang Brick" in Shaanxi. Fuzhuan tea came out around 1368 AD, the first year of Zhu Yuanzhang's Hongwu reign. Because its effect is similar to that of wild yam and its shape is like a brick, it is named "Fuzhuan tea". In 2008, the making technique of Fuzhuan tea was selected into the second batch of China's national intangible cultural heritage protection list. Fuzhuan tea is a kind of black tea. It is processed from black tea. The basic process is divided into raw material selection, screening and processing, steaming and piling, steaming tea and adding juice, pressing and shaping, and drying. Fuzhuan tea has a unique effect on removing greasiness and fat. It needs a special "blooming" process to make the brick body densely covered with "golden flowers", which is also the most distinctive process of Fuzhuan tea. The essence of "flowering" is to promote the growth and reproduction of the dominant fungus Eurotium cristatum by controlling certain temperature and humidity conditions, producing golden yellow closed thecoides, commonly known as "golden flowers". Its content in Fuzhuan tea is closely related to the taste and aroma of tea, and can directly affect the quality of Fuzhuan tea.