Our Buddha Palm is rich and textured with a high aroma reminiscent of fruit and honey. A wonderful complexity that develops in subsequent infusions into dark chocolate and brown sugar notes.
When we fall in love with a style of tea we tend to become obsessive about it and we search high and low to find other examples. And this one is decadent!
You may recall we have previously had a strip style Wuyi Fo Shou that was extremely popular with our customers. We have selected this Taiwanese Fo Shou as it demonstrates the impact of terroir and regional tea mastery skills in the aroma and flavour development of this tea. We love this rolled version of the tea and the traditional charcoal baking that makes it so delicious.
Origin: New Taipei City, Taiwan
Flavour profile: Full body | Fruit | Cacao
Processing highlights: This tea is 45% oxidised, traditionally roasted over charcoal to a medium baking level. It is named Buddha Palm due to the very large leaves of the Fo Shou cultivar used to create this tea.
Harvest: Spring 2017
Cultivar: Fo Shou
Tea Master: Wang’s Tea Farm
Located in the Northern Taiwan District incorporating New Taipei City, Taipei City and Yilan County. New Taipei City district is the oldest of Taiwan’s tea areas.
Fo Shou is said to have originated in Yongchun, Fujian that offers yet another representation of this style of tea.
Our Buddha Palm is a rich, clean tea that is both silky and creamy in the mouth. Flavours reminiscent of pear, stone fruit, spice and tobacco make this a decadent tea to drink. This liquor leaves a finish that is long lasting and sweet, like brown sugar.
This tea is made for serving with food. It pairs particularly well with spicy and salty foods such as cold cuts, smoked fish and cheese. This tea would also be a great choice to end a meal paired with a single-origin dark chocolate or utilise the liquor in an affogato.
Leaf appearance: Small, dark brown canvas wrapped ball style
Aroma: Highly aromatic with a bouquet of baked peach, honey and tobacco
Liquor colour: Brilliant amber