Description
A classic Yancha cultivar with roots in Yongchun (near Quanzhou) that found a long-term home in Wuyishan. Fo Shou bushes have broad, green-blue leaves and a naturally low-tippy habit that suits careful charcoal work. This lot was roasted several times at low temperature with long resting intervals, then given a final rest before release.
Why it’s special
-
Traditional Fo Shou cultivar: large leaves, sturdy structure, naturally low astringency.
-
Multi-stage, low-temp roast with extended rests for depth without harshness.
-
Flavor leans fruit-sweet and thick rather than overtly floral.
-
Forgiving to brew and easy to enjoy across many infusions.
Tasting notes
-
Aroma: baked citrus peel, dried apricot, cocoa husk, sweet wood, warm mineral.
-
Liquor: clear orange-amber; medium-full body with a smooth, coating texture.
-
Flavor: rounded fruit sweetness (apricot, candied orange) over gentle roast; hints of toasted grain and light caramel.
-
Finish: clean and persistent with little to no astringency; steady rock-rhyme afteraroma.
Origin & processing
-
Area: Wuyishan, Fujian
-
Cultivar: Fo Shou (Buddha’s Hand)
-
Harvest: late April (spring)
-
Craft: wither → shake/bruise → moderate oxidation → low-temperature charcoal roasts in multiple rounds with rests between → extended post-roast rest before sale
Brewing guide
(Good water helps. Adjust to taste.)
Gongfu (recommended)
-
6–7 g per 100 ml
-
98–100 °C
-
Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 8–12 infusions
-
Tip: keep early steeps short to showcase fruit; lengthen later rounds for deeper caramel and wood.
Western
-
3 g per 300 ml (10 oz)
-
95–98 °C for 2:30–3:30
-
2–3 infusions, adding 20–30 s each round
Grandpa style
-
1–1.5 g per 100 ml
-
90–95 °C, top up as you sip
-
Soft, fruit-sweet cup with very low astringency
Pairing & occasions
A relaxed evening oolong and a nice counterpoint to more floral Da Hong Pao or Shui Xian.
In Summary
-
Caffeine: medium
-
Storage: airtight, cool, dry, away from strong aromas. Recently roasted Yancha benefits from a brief rest after delivery; this tea is also built to integrate and round out with age over the next 6–18 months.
-
Tea: Buddha’s Hand (Fo Shou) Wuyi Rock Oolong
-
Harvest: late April (spring)
-
Region: Wuyishan, Fujian
-
Roast: multi-stage, low-temperature roast with extended rests
In short: a thick, fruit-forward Fo Shou with orange-amber liquor, gentle roast, and a long, clean finish—easy to brew, low in astringency, and satisfying across many infusions.
Reviews
There are no reviews yet.