«Fo Shou» made by authentic Chao Cha technology (multiple roasting alternating with interruptions for cooling). The shoots of the Fo Shaw (Buddha’s Palm) variety were used as the raw materials.
In appearance: small, gray-brown spirals of twisted tips and its fragments. The fragrance is deep and warm, spicy-biscuit. The liquor is transparent, with a meadow honey hue.
The bouquet of the brewed tea is multifaceted, aged, woody-herbaceous with hints of vanilla, tobacco, nut biscuit and dried fruits. The fragrance is warm and tender, spicy-biscuit. The taste is full-bodied and mellow, sweetish, with a delicate berry sourness and lingering finish.
Brew tea with hot water (80-95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9 times.
The effect is warming, moderately tonic.