Оolong "Budda’s palm" was made in a small farm in Meizhou County in May 2018 from sprin tea shoots of Foshou (Hand of Buddha) tea cultivar with the addition of a peel of Foshou fruit (Citrus medica L.).
Dry leaf: middle-sized, lengthwise twisted leaves and citron strips. The aroma is intensive, spicy. Infusion is transparent, with dark brown shade.
The bouquet of brewed tea is bright and warm, with roasted bread accent and fruity notes (the flavor profile resembles the Wuyi Oolongs). The fragrance is deep and viscose, smoky. The taste is rich, a bit tart, with thin bitterness, spicy nuances and lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7 times.
