Studio pack
Fó Shǒu
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Fó Shǒu佛手
fó shǒu
- Origin
- China, Fújiàn Province (福建), Yǒngchūn County (永春县), Quánzhōu Prefectu...
- Tea type
- Oolong Tea
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
SKU · FO-SHOU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建), Yǒngchūn County (永春县), Quánzhōu Prefecture (泉州市)
- Tea type
- Gaiwan
- SKU
- FO-SHOU-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 7–8 g per 100–120 ml (gongfu); 3–4 g per 200–250 ml (daily).
- Teaware
- White porcelain gaiwan (optimal for evaluating lid aroma). For roasted versions — Yixing teapot.
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
- Climate
- Humid subtropical monsoon. Average annual temperature 17–21°C, precipitation 1600–2100 mm/year, humidity ~77%. Significant diurnal temperature amplitude promotes accumulati...
- Soil
- Acidic mountain red soils (红壤), pH 4.5–6.5, high organic content, zinc and manganese.
- Topography
- Yongchun County — slopes of Dàiyún Range (戴云山), hilly-mountainous terrain. On Shifengyan territory, 89 old tea trees over 300 years old are preserved.
Taste
- Dry Leaf Aroma
- Bright, sweet-fruity, with dominant citron note (香橼香). In finest examples — additional "pear" tone (雪梨香). In roasted versions — undertone of baked rice and caramel.
- Liquor Aroma
- Deep, multi-layered. First infusions — citron freshness; later — warm fruity-honey tones. Top grades demonstrate pure "佛手韵."
- Spent Leaves
- Large, thick, soft leaves of yellow-green color with distinct red edge, significantly larger than other oolong cultivars.
- Taste
- Full-bodied, oily, with pronounced sweetness and prolonged returning sweetness (回甘). Notes: citron, ripe pear, honey, caramel (in roasted versions). Body — thick, "heavier&...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
Details
- Pluck Standard
- Shoot with 4–5 unfolded leaves and dormant bud (驻芽); pick 2–3 upper leaves. Afternoon picking, processing by evening of the same day.
- Alkaloids
- Caffeine ~2.4%.
- Amino Acids
- L-theanine; total protein ~25%.
- Essential Oils
- Terpenoids forming citron aroma; one of the highest contents among Southern Fujian oolongs.
- Minerals
- Zinc — 57 μg/g (highest among oolongs); potassium, magnesium, manganese, fluorine.
- Polyphenols
- Tannins ~21% of dry mass. High polyphenol oxidase activity.
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Region coverage: China, Fújiàn Province (福建), Yǒngchūn County (永春县), Quánzhōu Prefecture (泉州市)
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