Yongchun Buddha’s Hand Tea: A Unique Aroma from a Large-Leaf Oolong Tea

Buddha’s Hand Tea is a tea tree variety that originated in Yongchun County, Fujian Province, and is commonly used to produce oolong tea. It is cherished for its distinctive and pronounced fragrance.

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The Origin and Characteristics of Yongchun Buddha's Hand Tea

Buddha’s Hand Tea is said to have been developed by a monk who grafted tea tree branches onto a Buddha’s Hand citrus tree, successfully cultivating a tea tree variety that carries the fragrance of Buddha’s Hand.

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Features and Quality of Yongchun Buddha's Hand Tea

The most notable feature of Yongchun Buddha’s Hand tea trees is their large, thick leaves. Each bud with three leaves averages about 1.5 grams, which is 1.5 to 2 times heavier than typical oolong tea varieties. The leaves are oval-shaped and can grow as large as a hand, with a twisted and uneven surface. The flavor closely resembles that of Buddha’s Hand citrus. Typically, it undergoes moderate oxidation and roasting, resulting in an oolong tea of excellent quality that emits a unique Buddha’s Hand aroma when brewed.

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Harvesting Method

Buddha’s Hand tea can be harvested year-round. Spring tea is picked in April to May; summer tea in June; autumn tea in September; and winter tea in November. The best time to harvest is when the buds have one or two leaves or one bud with three leaves, with noon-harvested tea considered the highest quality. The production process includes sun withering, kill-green (high-temperature frying), rolling, first roasting, cloth wrapping and rolling, second roasting, and additional rolling, culminating in a Buddha’s Hand oolong tea with rich aroma and flavor.

Brewing Method

When brewing Buddha’s Hand tea, it is recommended to use spring or stream water, with the optimal water temperature around 95°C. Porcelain teaware is the most suitable. The tea-to-water ratio is 1:50, meaning 2 grams of tea for every 100 milliliters of water. The first infusion should steep for about 2 minutes, with subsequent infusions increasing by 40 seconds. This brewing method effectively releases the tea’s fragrant aroma and rich flavors.

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