“4g/100mL 85C water with three back-to-back 30sec infusions following a rinse. More oomph with a 2min infusion, but it doesn’t really improve it to brew it longer in this case. Very mild – lost most...” Read full tasting note
This is the first year we’ve offered this uncommon variety of yan cha from Fujian’s legendary Wu Yi Shan area. This tea is notably greenish with a sweet, slightly hay-like aroma. It infuses to a golden orange liquor that’s subtly fruity with floral highlights. As you drink it, more florals arise from the back of the palate.
It’s a straightforward tea, crisp, pleasant, and full of flavor but not too complex, with a touch of astringency. The texture is significant without being weighty. In the cup you also notice that the leaves are enormous, as much as three or four times the size of most other tea leaves; perhaps that’s why the locals named this tea Fo Shou, “Buddha Palm.”
PREPARATION: For a classic brew, use a gaiwan (steeping cup). Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2 to 3 minutes. Re-steep several times, gradually increasing infusion time.
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