Yongchun Xueli Fo Shou is a traditional oolong tea made from the red-sprouting variety of the Fo Shou tea bush, grown at an altitude of around 800 meters on the border of Yongchun and Dehua counties in Fujian Province. Its name, meaning “Buddha’s Hand,” comes from the shape of the leaves, which resemble the citron fruit and are said to evoke the image of a monk’s open palm.

The tea is picked by hand, using the standard of one bud with three leaves, and processed using a traditional strong shaking method to bring out the tea’s signature fruity and floral character. The spring harvest took place in the middle

Of April, followed by charcoal baking in August to complete the tea’s development.
Processing includes sun withering, repeated tossing (with precise moisture control), semi-fermenting, fixation, rolling, drying, and a final long, low-temperature charcoal baking. The dry leaves are tightly curled, semi-ball shaped, and glossy dark green.

When brewed, Xueli Fo Shou produces a bright orange-yellow liquor with a bold, smooth taste and a deep, fruity-floral aroma. The tea is known for its “Fo Shou Yun”—a soft, long-lasting fragrance reminiscent of citron or pear that lingers in both cup and throat.

For brewing, use 7 grams of tea in a 120ml gaiwan with water at 100°C. Steep the first infusion for 10 seconds, increasing steeping time by 5–10 seconds per round. The tea is suitable for many infusions. For thermos brewing, use 8g per 300–500ml and steep covered for 10+ minutes. It can also be cold-brewed overnight for a sweet, refreshing tea.

Origin: China, Fujian, Yongchun–Dehua Border Region

Packed: May 2025