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

FO SHOU OOLONG · CHINA Taste tags:Citrus · Pear · Floral How to brewGaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps OriginChina · Fujian · Yongchun / DehuaAround 800 m · mature tea trees FactsheetFo Shou oolong · Hongya Fo Shou · aged · long baked HOW THE TEA TASTES 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:Citrus · Pear · Floral Intensity:4 of 5 · bold and aromatic For the taste diagram:Vegetal — 1/5Floral — 4/5Sweet — 4/5Roasty — 4/5Spicy — 3/5Fruity — 5/5Wood / earthy — 3/5 HOW TO BREW IT Use 7 g per 150 ml with 95°C water. Start with short 5–10 second infusions and gradually increase the brewing time. AMOUNT OF TEA7 g per 150 ml TEMPERATURE95°C FIRST STEEP5–10 sec WHERE IT COMES FROM 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 FACTSHEET TYPEFo Shou oolong · aged · baked GOOD FORAfternoon · Cold weather · Long Gongfu sessions CULTIVARHongya Fo Shou ORIGINYongchun / Dehua · Fujian · China · around 800 m INTENSITY4 of 5 · bold and aromatic BREWING7 g / 150 ml · 95°C · 5–10 sec STEEPSMultiple 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.