Basic Introduction to Fochun Buddha's Hand Tea
Fochun Buddha's Hand Tea is produced in Yongchun County, Fujian Province. Yudou Town, located in the southwestern part of Yongchun County, is a major tea-producing area in the county. The town has abundant rainfall, with an average annual precipitation of 1680mm, an average annual temperature of 19.5°C, and an average annual relative humidity of 77%. The mountainous soil is mainly red soil, with a pH value between 4.5 and 6.5, rich in organic matter, particularly suitable for the growth of Fochun Buddha's Hand Tea.
Fochun Buddha's Hand Tea, also known as the Citron variety or Snow Pear, is named after its resemblance to the Buddha's hand and its preciousness akin to gold, hence it is also called “Golden Buddha's Hand.” It is primarily grown in towns like Sukan, Yudou, and Guiyang in Yongchun County at altitudes ranging from 600 to 900 meters. Made from the shoots of the Buddha's Hand variety tea tree, it is a unique and renowned type among Fujian Oolong teas.
Nutritional Value
Upon testing, the Buddha's Hand Tea contains 46% water-soluble extract, 21% tannin, 25% crude protein, 2.4% theaflavin, 12mg/g flavonoids, and 57μg/g zinc, with the latter two being the highest among all oolong teas. Flavonoids in tea have effects such as lowering blood pressure, reducing blood lipids, and softening blood vessels, while zinc promotes growth and development in children, health in adults, and delays aging. In 2003, Fujian University of Traditional Chinese medicine proved that Fochun Buddha's Hand Tea has a significant therapeutic effect on colitis, and ongoing research further demonstrates its benefits for softening cardiovascular vessels and lowering blood pressure and lipids. Regular consumption of Buddha's Hand Tea can aid in weight loss, quench thirst, improve digestion, eliminate phlegm, promote urination, enhance vision, and clear the mind, as well as remove heat and reduce greasiness.
Product Characteristics
Fochun Buddha's Hand Tea has a robust appearance with thick, curled, and relatively heavy or tightly coiled leaves, a dark green lustrous color, and a slight sheen. Its inner quality boasts a rich aroma, with premium grades featuring a scent reminiscent of snow pears, and high-quality varieties possessing a citron fragrance. The taste is mellow and sweet, with distinct varietal characteristics. It is highly brewable, producing a bright, clear, and Orange-yellow liquor. The infused leaves are thick, tender, and show prominent red edges. Drinking it brings about a refreshing mouthfeel and a lingering sweetness. Mr. Zhang Tianfu praised it by saying: “Fochun Buddha's Hand Tea, a drop in the mouth, leaves a lasting fragrance on the teeth and cheeks. Its color, aroma, and taste are all of the highest caliber, truly deserving of its reputation as a distinguished tea.”
Historical and Folklore
Legend has it that a long time ago, a monk from the Qihu Rock Temple in southern Fujian used to offer tea to the Buddha every day. One day, he had a sudden idea: the Buddha's hand citron (also known as the fragrant citron fruit) is a precious and aromatic fruit; how wonderful it would be if tea could have the aroma of “Buddha's hand citron”! So, he grafted tea branches onto Buddha's hand citron trees and, after careful cultivation, succeeded. Overjoyed, he named this tea “Fochun,” and during the Qing Dynasty, around the reign of Emperor Kangxi, he passed on the method to his junior monks in Yongchun, who then spread it to nearby tea farmers. There are records stating: “Monks planted tea sprouts to offer to the Buddha, and subsequently, clansmen followed suit, planting them extensively across the valleys and hillsides, covering vast areas.” Thus, the Buddha's Hand Tea got its name. Yongchun County, with its clear waters and beautiful mountains, morning mist and evening clouds, sweet springs, and red earth, produces Fochun Buddha's Hand Tea of consistently top-notch quality. To distinguish it from other regions' Buddha's Hand Tea, it is specifically referred to as “Fochun Buddha's Hand.”
Production Method of Fochun Buddha's Hand Tea
Fochun Buddha's Hand Tea is harvested and processed throughout the year, divided into four seasons. Spring tea is harvested from mid-April to mid-May; summer tea from early June to late June; summer heat tea from early July to late August; and autumn tea after September. The proportion of each season's production to the total annual output is 40% for spring tea and 20% for summer, summer heat, and autumn teas respectively. The standard for picking raw materials is to harvest two or three leaves when new shoots have unfolded four to five leaves and the tip bud has formed. Usually, harvesting is done in the afternoon, and processing begins in the evening. The manufacturing process of Buddha's Hand Tea is similar to that of general oolong teas, but considering the characteristics of the Buddha's Hand leaf, such as a thin cuticle layer, large stomata distributed sparsely, high content of tea polyphenols, and strong activity of Polyphenol oxidase, under normal temperature and humidity conditions, sun-withering should be light rather than heavy, and shaking and spreading thickness should not be too long or too thick. When Fermentation is moderate and the aroma reaches its peak, high-temperature fixation is performed. After fixation, the leaves undergo rolling, initial drying, and initial wrapping and rolling. Considering the large size of the Buddha's Hand leaves, re-drying and re-wrapping are repeated three times or more, which is more than the number of times for general oolong teas, to curl the tea into a dry (shrimp dry) shape. High-quality Fochun Buddha's Hand is often made under continuous sunny weather for 3-4 days, with a slight northern wind, a daytime temperature of around 24°C, and a relative humidity of around 75%.