Oolong tea : Northern Buddha’s Palm

Northern Buddha’s Palm

Sort of Tea - Wu Yi Yan Cha Fo Shou



Origin - Wuyishan Mountains

Northern Buddha’s Palm
Northern Buddha’s Palm
Northern Buddha’s Palm

Wu Yi Fo Shou is produced using a specific technology for cliff teas of the WuyiMountains. During picking, 3-4 ripe little leaves are plucked from the tips of the young flushes. The basic processing steps for cliff teas include: withering, fermentation, firing, rolling and multistage heat drying. The strips of the tea’s robust large leaves preserve their graceful natural shape. The leaves elegantly curve resembling young sprouts of spring herbs. Their wrinkled surface, colored a juicy brownish-green, features a slight glossy luster with faint glares of yellow-orange. When brewed, the leaves open up into a transparent yellow-orange infusion the color of fresh tangerine, with a vivid rich fragrance of pear and a barely perceptible hint of caramel sweetness. The tea’s saturated flavor opens up in soft honey tinges and a mild hint of pear sourness.

 

Sort of Tea: Wu Yi Fo Shou

Origin: Wuyishan Mountains, Fujian Province, China

Content according to the Chinese classification: elite oolong tea

Brewing method: pour 300 ml of water at 90-100˚С over 3 grams of tea leaves (2 teaspoons). Multiple subsequent brews are possible.

Net weight: 80 gram