Yong Chun Fo Shou

Tea type
Oolong Tea
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Dry Grass
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Edit tea info Last updated by Oolonga
Average preparation
175 °F / 79 °C 3 min, 0 sec

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Fo Shou literally translates to “Buddha’s Hand”. The name is earned from the appearance of its tea leaves, which resemble the leaves of a Buddha’s hand fruit tree. It was first introduced in the Chinese Northern Song Dynasty (960-1127 AD) by a Zen Master, who brought the tea plant from An Xi to Yong Chun county of Fujian province. Fo Shou is now one of Yong Chun’s famous tea and is exported to many Asian countries, particularly Japan and South East Asia.

Other names:
Fo Shou, Buddha’s Hand, Yong Chun Buddha’s Hand

The tea has a smooth mouth-feel and delicate fruity aroma. The aftertaste is deliberate, takes a while to build up but will leave your breath having the aroma of sweet fruity and flowery note.

Tightly rolled tea leaves shaped like a question mark. The infusion is bright yellow in color.

Yong Chun, Fujian Province

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2 Tasting Notes

13 tasting notes

A fairly standard rolled-leaf oolong: tasty and a good value. This is light and very crisp; it almost has a lemony ‘clean’ feel to it. The wet leaves have a slight buttery scent to them, but that doesn’t carry over into the liquid itself: both the smell and the taste are flowery.

This this doesn’t have the depth or tastiness of many higher-quality rolled-leaf oolongs, it’s good and the price is very fair. I got a lot of infusions from these leaves — sometimes 8 or 9 — but I like my tea light (and arguably weak) so others might prefer fewer.

175 °F / 79 °C 2 min, 30 sec

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45 tasting notes

Different oolong tea. Tastes different from Tie guan yin oolong.
No bitterness or sourness, but other than that – nothing to write home about.

Flavors: Dry Grass

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