Yongchun Fo Shou (Bergamot) Oolong Charcoal Roast
The origin of Fo Shou tea cultivar is a mystery. Many people say it was obtained by engrafting tea tree with Fo Shou (bergamot) tree. The engrafting theory of Fo Shou oolong has never been proved. But the characteristics of this tea do remind a drinker of fragrance of Fo Shou fruits.
This product was made with traditional oxidation method and traditional light charcoal roast. Charcoal roast can induce richer flavor of a oolong. Today with greener style dominating the market, charcoal roast workers have mostly aged and retired. Real charcoal roast Fo Shou is very hard to find.Brew method: 1a. Oolong, ball-shaped dry tea leaves
- Vessel: gaiwan or small teapot
- Water temperature: newly boiled water (above 95 °C or 203 °F)
- Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
- Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
- Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
- Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.
- Vessel: mug
- Water temperature: (same as “1a”) newly boiled water (around 95 °C or 203 °F)
- Amount of leaves: 15-20 grains of dry tea leaves
- Steep time: 1-2 minutes
- Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep.