{"product_id":"buddhas-hand","title":"Buddha's Hand","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Buddha’s Hand (\u003cspan\u003e佛手\u003c\/span\u003e)\u003cbr\u003e\u003cstrong\u003eType: \u003c\/strong\u003eCharcoal Roasted Wuyi Rock Oolong\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2025\u003cbr\u003e\u003cstrong\u003eRoast Type:\u003c\/strong\u003e Medium - Heavy\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Liu Qing \u003cspan\u003e刘清\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eWuyi Mountain, Fujian, China\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Mesquite, Butter, Berry Skin, Cream, Cinnamon\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eBuddha’s Hand, or \u003ci\u003eFoshou\u003c\/i\u003e \u003cspan\u003e佛手\u003c\/span\u003e, is a large-of-leaf Wuyi Yancha cultivar first grown in neighboring Yongchun.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe leaves can grow larger than many farmer’s open hand.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis cultivar has been a classic Yancha cultivar for a very long time, however many older groves were turn up to make room for the more popular Rougui in the past few decades, leaving the actual modern production of Foshou rather limited in its scale.\u003c\/p\u003e\n\u003cp\u003eLiu Qing roasts this tea a little more heavily, but has let it sit for a year in a steel drum to allow the heat and fire of the roasting to settle slowly into the leaves.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis represents the other side of Yancha when compared to his Pure Orchid cultivar which is much more floral and sweet.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe Foshou is famed for its fruitiness and the iconic Wuyi Suan, \u003cspan\u003e武夷酸\u003c\/span\u003e, or Wuyi Sourness.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis is a classic Yancha for those that appreciate the heavy complexity of\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003etrue core region teas.\u003c\/p\u003e\n\u003cp\u003eWhen the dry leaves are placed in a warmed gaiwan, we get the sour notes of berry skin, mesquite wood, and a hint of cinnamon all with a buttery background.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIn comparison with the Pure Orchid, there is much more fruit fragrances and much fewer florals in this tea. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe brew is a rich golden amber with plenty of mineral sweetness on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe mouthfeel is robust without being overpowering the fragrant wood notes lend the brew a pleasant \u003ci\u003eMuzhi Xiang\u003c\/i\u003e \u003cspan\u003e木质香\u003c\/span\u003e or wood fragrance.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs the session continues the sweetness of the leaves come gently to the forefront carried on notes of cream.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThere are three peculiarities in the way we tend to brew Yancha:\u003c\/p\u003e\n\u003cp\u003eFirst, we observe the \u003ci\u003eHuanhun Tang \u003c\/i\u003e\u003cspan\u003e还魂汤\u003c\/span\u003e the return to life brew.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis is when we pour the first infusion into a separate \u003ci\u003egongdaobei \u003c\/i\u003eand drink it cool at the end of the session.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis helps us remember what the tea was in the power of its youth.\u003c\/p\u003e\n\u003cp\u003eSecond, we enjoy brewing for longer intervals than we would in our other gongfu sessions.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis \u003ci\u003emenpao\u003c\/i\u003e \u003cspan\u003e闷泡\u003c\/span\u003e or long brew, gives more body to the infusions and shows the true nature of the tea, but it can also create a powerful session that usually has us sweating, best not done on an empty stomach.\u003c\/p\u003e\n\u003cp\u003eFinally, and our yancha makers may cuff us for saying this, but we like to brew yancha at a lower-than-usual temperature, even using water as cool as 80 degrees celsius.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis creates the opposite kind of session to the \u003ci\u003emenpao,\u003c\/i\u003e but brews the tea sweet and creamy and is highly enjoyable.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"25g","offer_id":46392233722090,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":46392233754858,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":46392233787626,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Covertext2_35de814e-e957-4379-bcb1-91ecbce7badf.jpg?v=1792244601","url":"https:\/\/onerivertea.com\/products\/buddhas-hand","provider":"One River Tea","version":"1.0","type":"link"}