May be I should post this in sheng of the day, but it's 2012, so here.
I think this must be the frist post on Teachat about this factory. For those never come across it. Here is a little bit of info about them (don't blame me if I got the following wrong, as I just like many of you, can only get information about pu by reading other posts on the web). The founders of FuJin are two brothers with family name 'He' (2nd tone) or '何' in Chinese character. Before they set up their own label, they were the people behind the Dayi BaiCai '白菜' series of cakes which contain LBZ material. At the moment any BaiCai cakes are insanely expensive.
The special Qing is a mid range product, c. 30% more than the current price of 2011 Gold Dayi. I only have tried another FuJin production so far. I think most factories have their house style. FuJin is no exception, I find it there some similarity between 2011 Gold Dayi and FuJin. The 2011 Gold Dayi is quite unusual as it doesn't taste like most modern Dayi I tried. I normally doesn't like taste anything just been press, I prefer it lay down for at least 12 months. As I find anything, and I do mean anything here, very young very hard going. Beside the young tasting note, I find this cake have a fairly long after taste and definitely hava a throat feel. The compression is not as tight as Xiaguan, but is a lot tighter than most Dayi.
The colour of the leaves is a bit misleading in the photos, it looks less green and more towards the yellow hue.
