Aged Buddha’s Hand Oolong Tea, 2012 (Lao Cha Tiao Xing Fo Shou (2012))

OOLONG · CHINA

tags:

Citrus · Pear · Floral

How to brew

Gaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps

Origin

China · Fujian · Yongchun / Dehua

Around 800 m · mature tea trees

Factsheet

Fo Shou oolong · Hongya Fo Shou · aged · long baked

A bold and distinctive Fo Shou oolong with a dense body and persistent aroma. Citrus-like Buddha’s Hand notes combine with ripe pear, autumn flowers and warm baked nuances.

The first infusions are powerful and structured, becoming softer and sweeter as the leaves open.

The liquor is clear orange-gold.

Main taste notes:

Intensity:

4 of 5 · bold and aromatic

For the taste diagram:

Vegetal — 1/5

Floral — 4/5

Sweet — 4/5

Roasty — 4/5

Spicy — 3/5

Fruity — 5/5

Wood / earthy — 3/5

Yongchun / Dehua, Fujian, China

Hongya Fo Shou grows at approximately 800 meters in the mountainous area between Yongchun and Dehua.

The large-leaf cultivar is processed through sun withering, repeated shaking, fixation, rolling and extended baking. The tea is aged for more than a year before final refinement.

Tags:

📍 Yongchun · Dehua · Fujian

⛰️ Around 800 m

🌿 Hongya Fo Shou

⌛ Aged 1+ year

🔥 Long baked

TYPE

Fo Shou oolong · aged · baked

GOOD FOR

Afternoon · Cold weather · Long Gongfu sessions

CULTIVAR

Hongya Fo Shou

ORIGIN

Yongchun / Dehua · Fujian · China · around 800 m

INTENSITY

BREWING

7 g / 150 ml · 95°C · 5–10 sec

STEEPS

Multiple infusions

This exceptional oolong is made from the Hongya Fo Shou (Red Bud Buddha’s Hand) cultivar — a large-leaf variety named for its resemblance to the fruit of the Citrus medica plant and for its historical connection to Buddhist temples in Fujian. Cultivated at around 800 meters above sea level in the mountains on the border of Yongchun and Dehua, this tea is harvested from mature trees with large, twisted leaves and deep aromatic potential.

Aged for over a year and refined through traditional methods including sun withering, multiple rounds of careful shaking (to develop its signature “Fo Shou Yun” or Buddha’s Hand aroma), pan-firing, rolling, and long baked with precision charcoal baking, the result is a tea with a dense, wiry strip shape, dark glossy color, and a complex layered bouquet.

The liquor is clear orange-gold. The aroma is rich and long-lasting, reminiscent of Buddha’s hand fruit, pear, and autumn flowers. The taste is bold and full, with a sweet lingering finish and warming body sensation. It brews strong but reveals gentler textures in later infusions, making it ideal for deep contemplation.