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Fo Shou is a cultivar that is usually a lightly oxidized and roasted oolong rendering a beautiful floral and citrus flavour. But when it’s grown in Wuyi and made as a yancha, it’s completely transformed into something new!
The complex flavour is a superb balance of chocolatey richness with a comfy, warming roastiness, characteristic of rock tea. But then something a little more unique creeps in, a wonderful and subtle creamy fragrance combine with a divine touch of caramel sweetness. The cohesive fusion of creamy, cinnamon sweet with hints of citrus packed in a mineral, hardwood rock tea package is so utterly sensational that it was tough to grasp the individual flavour components. Later infusions bring on a slight tobacco note and more mineral (granite) flavour giving the tea an added briskness. The mouth feel throughout the whole tasting experience is clean and full and the flavours linger pleasantly on the palate. The pronounced after sweet lingers long after the sip is done. And don’t forget to enjoy the aroma of the gaiwan lid and the bottom of the cup. The lid is bursting with fragrance and the cup has a succulent sweetness that will put a smile on your face.
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