A classic Yancha cultivar with roots in Yongchun (near Quanzhou) that found a long-term home in Wuyishan. Fo Shou bushes have broad, green-blue leaves and a naturally low-tippy habit that suits careful charcoal work. This lot was roasted several times at low temperature with long resting intervals, then given a final rest before release.

Why it’s special

• Traditional Fo Shou cultivar: large leaves, sturdy structure, naturally low astringency.

• Multi-stage, low-temp roast with extended rests for depth without harshness.

• Flavor leans fruit-sweet and thick rather than overtly floral.

• Forgiving to brew and easy to enjoy across many infusions.

Tasting notes

• Aroma: baked citrus peel, dried apricot, cocoa husk, sweet wood, warm mineral.

• Liquor: clear orange-amber; medium-full body with a smooth, coating texture.

• Flavor: rounded fruit sweetness (apricot, candied orange) over gentle roast; hints of toasted grain and light caramel.

• Finish: clean and persistent with little to no astringency; steady rock-rhyme afteraroma.

Origin & processing

• Area: Wuyishan, Fujian

• Cultivar: Fo Shou (Buddha’s Hand)

• Harvest: late April (spring)

• Craft: wither → shake/bruise → moderate oxidation → low-temperature charcoal roasts in multiple rounds with rests between → extended post-roast rest before sale

Brewing guide

(Good water helps. Adjust to taste.)

Gongfu (recommended)

• 6–7 g per 100 ml

• 98–100 °C

• Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 8–12 infusions

• Tip: keep early steeps short to showcase fruit; lengthen later rounds for deeper caramel and wood.

Western

• 3 g per 300 ml (10 oz)

• 95–98 °C for 2:30–3:30

• 2–3 infusions, adding 20–30 s each round

Grandpa style

• 1–1.5 g per 100 ml

• 90–95 °C, top up as you sip

• Soft, fruit-sweet cup with very low astringency

Pairing & occasions

A relaxed evening oolong and a nice counterpoint to more floral Da Hong Pao or Shui Xian.

In Summary

• Caffeine: medium

• Storage: airtight, cool, dry, away from strong aromas. Recently roasted Yancha benefits from a brief rest after delivery; this tea is also built to integrate and round out with age over the next 6–18 months.

• Tea: Buddha’s Hand (Fo Shou) Wuyi Rock Oolong

• Harvest: late April (spring)

• Region: Wuyishan, Fujian

• Roast: multi-stage, low-temperature roast with extended rests

In short: a thick, fruit-forward Fo Shou with orange-amber liquor, gentle roast, and a long, clean finish—easy to brew, low in astringency, and satisfying across many infusions.