Yongchun Foshou
永春佛手 · Buddha's Hand
Oolong
This tea smells of a fruit it never touched. The large-leaf Foshou cultivar naturally carries the scent of the Buddha's-hand citron, a fingered yellow fruit prized for its perfume, and the resemblance runs so deep that legend insists a Song monk grafted the two together. He did not; the aroma is the plant's own. Roasted in the Minnan style, it pours golden and thick, bright citrus over a warm, mellow base.
- bergamot
- citrus
- roasted
- Origin
- Yongchun, Fujian
- Water
- 98°C / 208°F
- Ratio
- 7 g / 100 ml
- Caffeine
- Medium
- Rinse
- Yes · 5s
Named Anxi/Minnan oolong cultivar; ~300-year cultivation record
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~7.0g of tea
The session
6 infusions after the rinse, about 4m of total contact time.
- Rinse5sWake the leaf and pour it away — this one isn’t for drinking.
- Steep 115sA citrus lift, sharp and clean.
- Steep 220sBergamot blooms over the roast.
- Steep 330sThe fruit softens into warm peel.
- Steep 440sRoast and citron settle together.
- Steep 555sA mellow sweetness rounds it out.
- Steep 61m 15sBright rind lingers on the finish.
Also sold as
Fo Shou, Foshou, Bergamot Oolong, Yongchun Fo Shou, Fó Shǒu
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.