Buddha's Hand


Owes its flavors to oxidation levels between green & black tea.

Buddha's Hand

Postby hop_goblin » Jan 24th, '08, 15:15

I tried my first Fo Shou or Buddah's Hand. It was interesting it was a cross between a yancha and TGY. Have any of you tried it and what were your takes. When I was searching for Fo shou, I noticed that it you can buy various roasting degrees, if so, then what makes it Fo shou?
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Postby nmrfarm » Jan 25th, '08, 00:54

I bought some Fo Shou too. It's used to make Ti Guan Yin.
The smell is very similar to the highly oxidized, deep roasted Guan Yin, but I think it's more close to citrus.
Fo Shou's leaves are quite large. The farmer told me that it will make the roast become more difficult. perhaps that's why Fo Shou is not common in Taiwan oolong.
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Postby hop_goblin » Jan 25th, '08, 02:11

Cool, thanks for the info.. I actually enjoyed it.. it was a great cup!
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