Foshou Vintage Wulong
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Foshou from Pinglin, Vintage 2010, traditional processed according to Wuyi style
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Foshou literally means Buddha’s hand. It is the Chinese term for bergamot. If the tea is processed well, the typical aroma of the variety comes through. With Foshou it is usually a warm, fresh, citrus-like aroma reminiscent of bergamot. Foshou originally comes from Yongchun, a region in Fujian province in China. In Taiwan, however, Foshou has been cultivated for quite some time. Unfortunately, the variety of different cultivars in Taiwan today is increasingly on the retreat for economic reasons. In the beautiful and hilly Pinglin region outside Taipei, however, a certain variety of different cultivars can still be found. With a bit of luck you can sometimes find a tea that has been traditionally processed according to the rules of the art. Foshou is considered particularly difficult to process because of its leaf size, which can sometimes really cover the area of a small hand.
In the tea cultivation area of Pinglin, the very green and weakly oxidized Baozhong tea is produced. Although Baozhong is actually just another name for Wulong, the very weakly oxidized processing often has little to do with Wulong tea today and is therefore mostly called Baozhong in Taiwan to distinguish it from Dongding and Gaoshan (high mountain). But Pinglin is a very interesting growing area, because it has a high variety of cultivars and on the other hand the processing method ties in with the tradition in Wuyishan in China. This means that the teas are twisted and not rolled into balls. In addition, the soil and climate conditions are very good for tea cultivation. With a bit of luck you can still find very good and traditionally processed Wulong teas there today.
This Foshou comes from Pinglin and was harvested and processed in spring 2010. Due to the very traditional processing the tea shows a medium degree of oxidation. During processing, the substances contained in the tea have changed into the typical varietal character. Even after 10 years, the infusion is still golden yellow and has retained its warm, fresh and floral, citrus-like aroma, which without doubt reminds you of the scent of bergamot. Due to the twisted processing, like Yancha or Dancong, the tea is already very present from the first infusion and remains stable over several infusions. When you meditatively follow the aromatic reverberation of the tea in your mouth, you wonder why such teas are hardly ever produced today…
Harvest time: spring 2010
Aroma: warm and refreshing citrus, with notes of bergamot
Oxidation: approx. 50%
Origin: Pinglin, Taibei, Taiwan
Water temperature: 95-100°C
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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