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“A lovely Oolong. I have tried the Fo Shou Superior Grade Oolong, which I also enjoyed. the charcoal notes were not particularly strong in the first couple of infusions, but, revealed themselves...” Read full tasting note
“Backlogging from yesterday…this was a nice cup. It didn’t taste as charcoal-like as I thought it would. I would say mostly in the end of the sip and on to the aftertaste if anything. It was...” Read full tasting note
The origin of Fo Shou tea cultivar is a mystery. Many people say it was obtained by engrafting tea tree with Fo Shou (bergamot) tree. The engrafting theory of Fo Shou oolong has never been proved. But the characteristics of this tea do remind a drinker of fragrance of Fo Shou fruits.
This product was made with traditional oxidation method and traditional light charcoal roast. Charcoal roast can induce richer flavor of a oolong. Today with greener style dominating the market, charcoal roast workers have mostly aged and retired. Real charcoal roast Fo Shou is very hard to find.
Brew method: 1a. Oolong, ball-shaped dry tea leaves Vessel: gaiwan or small teapot Water temperature: newly boiled water (above 95 °C or 203 °F) Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products) Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion. Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products) Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions. Or: Vessel: mug Water temperature: (same as “1a”) newly boiled water (around 95 °C or 203 °F) Amount of leaves: 15-20 grains of dry tea leaves Steep time: 1-2 minutes Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep.Company description not available.
A lovely Oolong. I have tried the Fo Shou Superior Grade Oolong, which I also enjoyed. the charcoal notes were not particularly strong in the first couple of infusions, but, revealed themselves in later infusions. Nutty and sweet. Smoke note in the distance. The bergamot-like flavor was very faint in the first two infusions, but in the third and fourth infusions, it seemed to really brighten the cup. Not really a strong flavor, but just a hint of citrus-like flavor.
Quite nice.
Backlogging from yesterday…this was a nice cup. It didn’t taste as charcoal-like as I thought it would. I would say mostly in the end of the sip and on to the aftertaste if anything. It was slightly juicy , but not overly so. I think my favorite of the 3 would have to be the Superior version to this and the regular. All I can think of when I see this name of tea is someone saying “Fo’ Sho’” Like “Do you Love tea?” “Fo-Show!”
I need some sleep! I’m starting to get silly!
LOL
