Fucha belongs to the category of black tea. It is the earliest and only fermented tea with flower-blooming technology in my country and even in the world. Modern scientific research has proved that the golden flowers contained in it are "Crown-spurred Aspergillus" which is beneficial to human health. It is a national second-level protected fungus with unique fragrance and health-preserving effects. Because its effect is similar to that of the Chinese medicine Smilax glabra, it was called Fucha in ancient times. Xianyang is the first post station west of Chang'an on the ancient Silk Road. In ancient times, it was an important hub for transporting tea from the south to the north, which provided sufficient raw materials for the birth of Fucha in Xianyang. There are 8 main production techniques for Xianyang Fucha processing: 1. Ingredients pile: According to the requirements of the grade of the tea to be made, the selected "clear tea" is mixed and stirred according to the formula, sprinkled with an appropriate amount of well water, mixed and fermented in piles for about 8 hours. 2. Boil tea glaze: Take old tea and tea fruit and add appropriate amount of water, first boil it with high heat and then with slow fire for 12 hours to boil out new tea glaze; take appropriate amount of old tea glaze as yeast, add appropriate amount of tea leaves and spare water and boil it with slow fire for 6 hours to form old glaze for standby use; 3. Stir-fry tea with tea glaze: Heat the iron pot to a certain temperature, scoop in the mixed tea glaze as a primer to soak the hot pot, pour the tea leaves into the pot and fry them to a certain temperature. 4. Make seals and fill them: Filling is also called tying seals, filling tea into the seals to make them full. 5. Support the bang to build tea: that is, pound the tea, put the tea leaves into the mold, pound and compact it to form the shape of a tea brick. 6. Tie and cone seal: Use hemp rope to cross-tie the tea seals, and use a steel chisel to cone an air eye from the center of the tea brick. 7. Natural blooming: Blooming is the core technology of making Fu tea. After the tea bricks are built, they are stacked in a tic-tac-toe shape. After they are dried in the shade until they are 70% to 80%, they are covered with palm leaves and other covering materials to make them bloom naturally for more than a month. When the golden flowers grow full and emit a fragrant aroma, the Fu tea is successfully made. 8. Cool drying and inspection for storage: After blooming, the tea bricks are placed on wooden racks in order to dry. In recent years, Xianyang City has seized the opportunity to revitalize Shaanxi tea, closely focusing on the strategic idea of "inheriting historical culture and reviving the Fu tea industry", established a Fu tea research and development center, improved Fu tea processing skills and quality, deeply explored the history and culture of Fu tea, continuously enriched the product connotation, actively and widely carried out publicity and promotion, fully expanded the Fu tea sales market, participated in the formulation of the production standard system, and significantly enhanced the quality control ability. Up to now, the city has developed more than 70 Fu tea production and processing enterprises, nearly 120 marketing enterprises, more than 20,000 employees, and an annual comprehensive output value of nearly 3 billion yuan. The products are sold all over the country and exported to the United States, Russia, South Korea, Japan, West Asia, and many countries in Central Asia. Xianyang Fu tea has become a beautiful business card of Shaanxi and a representative element of "Chinese taste". (No pictures available, please provide them.) (No pictures available, please provide them.)