Anxi Fo Shou Black Tea

A Black Tea from


88 / 100

Calculated from 38 Ratings
Tea type
Black Tea
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Baked Bread, Caramel, Cocoa, Honey, Raisins, Sweet Potatoes
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Typical Preparation
Set water temperature to 205 °F / 96 °C
Use 5 g of tea
Steep for 2 min, 15 sec
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98 Tasting Notes View all

“I made a decision this morning to get back to working my way through my TOMC teas from Verdant. Being the obsessive compulsive that I am, I joined both TOMC & TOMCR, & although I’ve sampled...” Read full tasting note
“First Verdant order. Awwwww. My first experience with this was a little bumpy. The first steep was awesome. I really got the dark chocolate many are talking about. The aftertaste really tricks...” Read full tasting note
“All eyes have been on ROME for the past few weeks and especially today! I’ve enjoyed seeing the place that I’ve been to and wish to return on TV. It’s my dream to take my granddaughters to Rome...” Read full tasting note
“I have been hoarding this tea like squirrel getting ready for winter. I haven’t had it since I saw they weren’t making any new batches for awhile. But I still have like 6 little pouches left so I...” Read full tasting note


An experimental hybrid tea with the best of Tieguanyin, Wuyi oolong and malty black tea. . . .
Fo Shou or “Buddha’s Hand,” is a varietal of tea from Wuyi, traditionally twisted and oxidized into an oolong tea. This revolutionary Fo Shou Black Tea is an experimental crop transplanted in nearby Anxi and fully oxidized as a black tea. The fusion of rocky Wuyi flavor, malty black tea flavor, and hints of Anxi Tieguanyin flavor make this a worthwhile and intriguing creation all of its own.

Wang Huimin, one of our dearest tea friends and first mentors has known the Bi family for years, and when they started producing this unique black tea in addition to their better known Tieguanyin, Wang Huimin was determined to help them share their work.

The early steepings have strong rocky notes that hint at the Wuyi origins of this tea similar to a Big Red Robe. The smell is that of German chocolate cake with hints of walnut, coconut and caramel. As the rocky notes unfold, a luscious almost alcoholic taste starts to open up as if the chocolate cake we are tasting has been soaked in spiced rum.

As the infusions play out, the sweetness grows, evoking butterscotch (simmered with almond extract and a mature single malt scotch). The aftertaste hints at floral creamy notes that Anxi imparts to its famous Tieguanyin. In late steepings the chocolate intensifies to the taste of raw cacao powder melted on the tongue with a whipped cream chaser.

Seeing the flavors inherent in the varietal as well as the land come through in such a new and exciting way is well worth trying. This experiment is sure to grow into a flourishing new kind of tea- one that we hope to support with Wang Huimin’s help for years to come.

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