Description
The raw material is sourced from Sukeng Village in Yongchun Fujian, one of the core production areas for Yongchun Buddha’s Hand tea.
The primary cultivar grown in this region is Red Buddha‘s Hand (红芽佛手), known for its distinctive aroma and rich character.
Buddha’s Hand Tea
Buddha’s Hand (佛手) tea is known for its thick stems and large leaves, and is also referred to as the “Xiangyuan variety”.
Xiangyuan (citron) is a fruit from the Rutaceae (citrus) family, known for its fresh, citrus-like aroma.
When properly processed, Fo Shou tea naturally carries a refreshing fragrance reminiscent of citron, with subtle citrus notes that make it both distinctive and uplifting.
Brewing Recommendations
Use 8g of tea (1 serving) with 110–120ml of fully boiling water.
First infusion: Steep for 15–20 seconds to allow the leaves to gently loosen.
Second infusion: Steep for 8 seconds, then pour.
⚠️ Note: Always use fully boiling water. Insufficient water temperature may suppress the tea’s full aroma and flavor expression.
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