How we serve it
For the classic Chinese teas we use whole leaves: sometimes loose, sometimes in a filter — but even in the filter you'll find whole leaves, not dust. In the photo above: a teapot, a small cup and a handwritten card with the tea's name, its origin and the suggested steeping time, 30 seconds to one minute. When the pot runs low, just ask us to top up the hot water: in Chinese tradition the same leaves are infused several times, and the taste shifts a little from cup to cup. That's why one tea can keep you company through an afternoon of work or study.
Our five teas
Zheng Shan Xiao Zhong 正山小种 — a black tea from the Wuyi Mountains in Fujian (in Chinese it's called "red tea", 红茶). Tradition counts it among the first black teas in history, and it's the tea that became famous in the West as Lapsang Souchong: it was once dried over pinewood smoke, though unsmoked versions exist today. Ours is smooth and naturally sweet, with honey notes and an aroma of dried fruit.
Phoenix Dan Cong 凤凰单丛 — an oolong from Fenghuang ("Phoenix") Mountain near Chaozhou, in Guangdong. Dan cong means "single bush": it originally meant the leaves of one plant, picked and processed separately; today the name also covers the local cultivars. It's known for naturally floral and fruity aromas: ours has floral notes, a honey-like sweetness and a complex aroma.
Long Jing ming qian 明前龙井 — "Dragon Well", a green tea from the West Lake area of Hangzhou, in Zhejiang. The leaves are pan-fired, which stops oxidation and gives them their characteristic flat shape. Ming qian means "before Qingming": it's picked before this period of the Chinese calendar, which falls on 4, 5 or 6 April, from the first spring leaves. Elegant aroma, sweet and delicate taste, very smooth.
Rou Gui 肉桂 — an oolong from the Wuyi Mountains in Fujian, one of the area's so-called "rock teas" (yan cha) and among the best known, alongside Shui Xian and Da Hong Pao. Rou Gui means "cinnamon": it's the name of the tea-plant variety and comes from its spicy aroma — there's no cinnamon in the cup.
Black tea with kumquat 金桔红茶 — black tea with kumquat, the small citrus fruit. Citrus aroma, sweet and fruity taste, a refreshing finish.
Hot or iced
Many of our teas can also be ordered iced — just ask at the counter. But it's now, with the first cool days, that hot tea is at its best.
Which one to choose
If you like soft, sweet flavours, the Zheng Shan Xiao Zhong. If you want something floral and very aromatic, the Dan Cong. If you prefer delicacy, the Long Jing. If you like a spicy aroma, the Rou Gui. If you'd like something fruity and citrusy, the black tea with kumquat. Can't decide? Just ask at the counter. A slice of our French pastry always goes well alongside.
Where we are
FYSA is at Piazza di Ponte Lungo 1, Rome — San Giovanni / Appio Latino, on the border with Tuscolano. From Metro A, take the "Piazza Ponte Lungo" exit: we're right there, a 1-minute walk. Open every day from 9:00 to 19:00. If you're staying nearby, Metro A runs straight to San Giovanni, Termini and Spagna. Find us on Instagram at @fysa_cafe.