Strongly fermented oolong tea : Wu Yi Fo Shou

Wu Yi Fo Shou

Wuyishan MountainsFujian Province
Wu Yi Fo Shou
Wu Yi Fo Shou
Wu Yi Fo Shou
Wu Yi Fo Shou
Wu Yi Fo Shou
Wu Yi Fo Shou

The main cultivation area of Fo Shou is уезд Юнчунь, which borders with Anxi county, where this tea was brought in the times of reign of The Kangxi Emperor (1654-1722). A legend says that Fo Shou was given by Great Buddha as a gift for one old monk for his efforts and religious life. This sort is produced according to technology similar to a technology used for traditional rock oolongs from The Wuyi Mountains. Similar to the most oolongs, the main stages of processing of the rock oolongs are withering, fermentation, frying, rolling and hot drying. Still hereditary tea masters from North Fujian alternate cycles of frying and rolling (when in the South of the province rolling is combined into one block with drying), they don't make ball rolling (they give tealeaves a shape of stripes and not small ball heads) and in a special way they alternate high temperature drying rate with slow drying on light fire, reaching this way a specific thermal effect.

 Transparent, yellow orange infusion possess unusual rich fragrant bouquet with a strong pear aroma, which harmonically corresponds to slightly noticeable note of caramel sweetness and deep rich taste, which opens up in soft honey notes and slightly sour taste of pear.