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Pinglin Foshou, 2020, traditionally processed
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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 from Pinglin was harvested and processed in autumn 2020. Due to the very traditional processing the tea has a medium degree of oxidation and a very balanced, light to medium roasting. The infusion color is golden yellow to orange and the substances have changed during the processing to the typical character of this cultivar.
Unusual for this Foshou from Pinglin is the ball-shaped processing, not traditionally twisted as usual. The autumn plucking gives the tea a very round, soft and warm character. The aromatic reverberation of the tea in the mouth always brings out the soft, citrus-like aroma similar to bergamot. When you ponder over this tea in meditative silence, you wonder why such teas are hardly cultivated and produced today. …
Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: Autumn 2020
Aroma: warm and refreshing citrus, with notes of bergamot
Oxidation: approx. 50%.
Roasting: light to medium
Terroir: Pinglin, Taibei, Taiwan
Water temperature: 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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