2016 Buddha Hand

This Buddha Hand (Fo Shou) oolong was finished in 2016 from the Wuyi Shan region of Fujian province, China. Made from the distinctive Fo Shou cultivar—named for its large, hand-shaped leaves—this tea was traditionally roasted and set aside to mature. Time has softened the roast and allowed the tea’s structure to integrate, revealing depth, warmth, and composure.

The decision to hold and release this tea with age reflects a confidence in both the cultivar and the processing, and offers a rare opportunity to experience how a well-made Wuyi oolong evolves over time. The ageing has been completed by our tea maker. 

The liquor is deep amber, with aromas of toasted grain, dried fruit, and gentle spice. On the palate, the tea feels weighty and composed, showing softened roast character, subtle sweetness, and a mineral warmth that unfolds slowly. The finish is long and unhurried, with a sense of calm integration that comes only with time.

This is a contemplative tea, best enjoyed with attention and space to follow its progression across infusions.

Producer: Cindy Chen

Cultivar: Fo Shou (Buddha Hand)

Harvest: 2016

Processing: Traditionally roasted rock oolong. This tea is traditionally roasted over charcoal 4 times resulting in a medium baking level.

Origin: Lian Hua Feng Peak, Wuyi Shan, Fujian province, China

Store in an airtight container away from light, heat and moisture.

Western Method
3 g / 180 mL • 95–100 °C
2–3 min • 2–3 infusions

Gong Fu Cha Method
5–7 g / 120 mL • 95–100 °C
First: 25–35 s
Subsequent: 40–70 s (multiple infusions)

This tea is particularly rewarding when brewed Gong Fu style, where its aged character and layered structure can be fully explored.