2010s Fo Shou 

**This is not a tea for beginners. It has challenging flavor notes, is hard to brew and isn't the best choice for those new to Taiwanese teas. 

This notoriously hard to produce, large leafed cultivar has a reputation for aging well and this rare and beautiful tea seems to hold that reputation true. Buttery red fruit, a touch of honey, and an almost 'watermelony' red floral can be coaxed out of this tea with a gentle brewing hand, but be careful! Too hot water for too long will bring out some of the astringency that the Fo Shou cultivar is know for. 

Another one of our accidentally aged 'Storage Wars' teas, this oolong is best aquired by someone with a skillful brewing hand as the right brewing can bring out some extraordinary flavor notes, and avoid the unpleasant ones. If you are new to Taiwanese teas, this might not be the best place to start.

However, if you are ready and able to take on the challenge and enjoy the Nantou area's mid oxizided oolongs, this Fo Shou will be an experience that you will not soon forget!

**This tea is part of the collection of tea bought from a tea shop that had laid untouched since the mid 2010s. As is common with most aged teas, many of the details of the teas are missing and we have shared as much information as we can. We will be releasing these teas slowly as we catalog and explore them over the next months. 

Elevation: 1000m (?)

Cultivar: Fo Shou (Buddha's Hand)

Season: Spring 2010s

Method: Hand picked

Oxidization: 45%

Region: Most likely a mid elevation in Nantou, perhaps Zhu Shan

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.

Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps

Brewing Difficulty - Expert : Works with carfeul Gong Fu brewing. Gives many brews! (More Details Here)