Fo Shou, literally translated as "Buddha's Hand", it is so-named for the plant’s large hand-sized leaves. Wuyi rock tea Fo Shou is relatively low-key among many rock tea varieties, but its taste and characteristics have always been loved by tea lovers. Its high profile is that its leaves are as large as palms, like the hand of a Buddha, so it is called "Buddha's Hand". Wuyi people also call it Xue Li (pear) because it has a faint aroma of pears when brewed.
According to legend, in the 29th year of Emperor Kangxi of the Qing Dynasty (1690), an old monk in Anxi used tea branches to graft on citron. In the 43rd year of Emperor Kangxi (1705), it was introduced into Shifeng Village, Dapu, Yongchun. The tea leaves made of this variety are curly and dry. The color is sandy green and black, the flavor is strong, the soup color is orange. It is named Yong Chun Fo Shou. Later, it was introduced into Wuyi Mountains. The growth environment of Wuyi Mountain, and the unique production process of Rock Tea fully reflected the characteristics of it. Since then, a new variety of tea has been born, Wuyi Fo Shou. Originally grown in the area of Zhangtangrun, after cultivation, Fo Shou is currently produced in small quantities.
The taste of the brewing is full of rocky, smoky and woody fragrance, which take up your throat. It is mellow with a hint of floral, honey, fruity aroma and a sweet long-lasting aftertaste.
Brewing Guide: Place 1 teaspoon of loose leaf tea in a gaiwan or teacup. Heat water to 205 degrees Fahrenheit and pour into the gaiwan. Steep for 1 minute. When steeping is done, strain the tea and enjoy!