Fo Shou "Buddha's Hand" 2023 (Aged Traditional Dark Roast)

Fo Shou "Buddha's Hand" 正岩佛手岩茶

Type: Oolong Tea

Region: Wuyi Mountains, Fujian

Harvest: 2023

Elevation: 400 - 500m

Roast: Traditional Fruit wood Charcoal

The darkest Wuyi Oolong in the collection - high oxidation with a dark roast.

Initial strong mocha, expresso, and cream. Descending into light notes of tobacco and vanilla scotch with minerals. Darkly roasted and stored for a year to mellow out. There is still a small tinge, although not much, of the tingling pear sensation (showing in later steeps) which the cultivar is known for when processed in a lighter style. This varietal also goes by the name "Xue Li 雪梨" aka "Snow Pear" for it's subtle cooling sensation on the tongue.

A true Zheng Yan rock tea from north of the ecological reserve center - nested away in a small garden surrounded by tall cliffs with its own unique micro-climate. This tea is considered a rare varietal as there isn't many of these tea trees left in the reserve, as most of what is being planted is of the more popular varieties of either Rou Gui (Cassia) or Shui Xian (Water Sprite).

This particular varietal is called Fo Shou "Buddha's Hand" for its large, burly thick, and wide palm-like leaves - making it rather difficult tea tea to craft. This is very much a challenge from the tea to the tea maker, as not many crafters would not choose this as their first choice of materials to work with. After much withering and shaping, the wide circular harvested leaves transforms into beautiful long twisted curls. 

The tea will be interesting to age for a few more years to see how it would change. When brewed in higher concentration and allowed to completely cool, I was able to taste flavors of lotus paste. I imagine it to get more textured and smoother over the years as it continues to settle.

*Traditional Dark Roast has a more coffee and Expresso flavor profile and textured body (not high fragranced).

Brewing Recommendations:

Start out with 4 - 5 grams in a 120-150ml vessel. Gradually increase gram dosage, perhaps 6 - 7 grams for a strong brew. FLASH BREW at water temperature of 208-212 F. Once doused with boiling water, immediately decant and pour out all liquid within seconds. Remember to allow the leaves  rest and cool between each brew throughout the session to prevent over brewing or cooking the leaves - this will ensure longevity of the leaves throughout the brewing session.