Wuyi Rock Oolong Tea Artisan Zhen Yan Fo Shou Buddha's Hand
This tea is from the most sought after and prestigious core producing area of Wuyi Mountain, which locals call "Zhen Yan". Wuyi Shan is both a World Natural heritage and Cultural Heritage site. Fo Shou is the bush varietal of Wuyi oolong, not commonly grown in the region. Since it has larger leaves than any other bush varietal, almost as big as a human hand, it is named "The Buddha's Hand". It is the most understated and delicious Wuyi rock oolong. This tea was harvested from the famous Water Cave rock area. The dry leaves are large and thick, dark brown, moderately oxidized and fire-roasted over charcoal by Master Liu, who was one of several tea masters from the prominent Wuyi Tea Factory.
This tea is amazing! It has a strong fragrance, distinctive flavor, very robust and fruity. It has a reddish brown liquor. The first notable taste sensation is pear note and minerality, along with notes of apricot, plum, and rhubarb. It has strong huigan, or aftertaste, an indication of high quality tea. Indeed, it is the best of its kind, demonstrating the definitive charming essence and sensory pleasures of Wuyi rock oolong; famously described as "Floral Fragrance, Rock Bone".
Origin: Wuyi Mountain, Fujian province, China
Varietal: Fo Shou (Budha's Hand)
Harvest: Harvest May 2018, traditionally charcoal fired completion in Oct. 2018
Grade: Top Grade Zhen Yan
Caffeine level: Medium
This tea is amazing! It has a strong fragrance, distinctive flavor, very robust and fruity. It has reddish brown liquor. The first notable taste sensation is pear, along with other notes of apricot, plum, and rhubarb. The first several steepings have mild woodiness, which transforms into notes of tobacco and rock minerals with later steepings. This tea has strong huigan, or aftertaste,an indication of high quality tea.
Recommend to steep Gongfu style. If steep grandpa style, water temperature 210oF, 4 grams (2 tbsp) for 6 oz of spring/filtered water, adjust to taste, 0.5-1 minute, up to 10 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of a glass tea pot.
Gongfu brewing guide:
It is recommended to use the Gongfu brewing method in order to get the most out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7-8 grams (3 tbsp) of dry leaves for 120 - 150 ml (3.4-5 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 10s, 15s, 20s, 25s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.