Wuyi Fo Shou
An unusually large-leaf oolong grown mainly in Yongchun but also processed in the Wuyi manner, named for leaves said to resemble the citron of the same name. It gives a thick cup with a faint citrus-peel note.
Character
Thick and faintly citrus, with a leaf so large that a gaiwan fills far faster than the weight suggests.
- Flavour
- Citrus, Roasted, Woody
- Aroma
- Toasted
- Mouthfeel
- Full bodied, Rich
- Complexity
- Moderate
- Notes
- citrus peel, toasted grain, warm wood
- Aftertaste
- Thick with a citrus edge.
Bold intensity: full-bodied, astringent or bitter enough to lead the cup.
Provenance and production
- Origin
- China
- Region
- Yongchun
- Cultivar
- Fo Shou
- Oxidation
- Partially oxidised
- Roast
- Medium
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Strip rolling → Drying → Charcoal roasting
Brewing
Gongfu brewing (gaiwan)
5–7 g/100 ml · 98–100 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
Common mistakes
- Under-weighing it because the dry leaf looks bulky — this is one of the few teas where volume badly misleads.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Wuyi Mei Zhan
Two Fujian cultivars processed as rock tea from outside the classic Wuyi varietal set. Both are thick and unusual and neither is widely recognised.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Ba Xian
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.
- Da Hong Pao
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.
- Lao Cong Shui Xian
Shares 5 descriptors with Wuyi Fo Shou: woody, roasted, full bodied, rich and toasted.
- Nong Xiang Tie Guan Yin (roasted)
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.
- Tie Luo Han
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.
- Wuyi rock tea (yancha)
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.
- Zheng Yan yancha
Shares 5 descriptors with Wuyi Fo Shou: roasted, woody, full bodied, rich and toasted.