Anhui Province, China
Jiu Hua Shan Fo Cha
Needle-leaf style Mao Feng
Before the Rains Harvesting Season
(April 5th - April 20th)
Use 1.5 Tablespoons (2-3 grams) per 6 oz of water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170° - 180° F
Fo Cha is not very well known in the West - nor in China, either, for that matter. Jiu Hua mountain - the birthplace of Fo Cha tea - holds special memories for us. On our first tea buying trip to China we visited the Zhan Tian Buddhist Temple (we had a vegetarian meal there and tea with the head monk). Later, we had a midnight tour of the bustling Jiuhua Mao Feng Factory (yes, they work "around the clock" during prime harvest season).
Fo Cha is the local name for the tea from the Jiu Hua Shan, a magical place of dense woods, waterfalls, bamboo forests, and green tea that is imbued with a refreshing sweetness from the special environment of this rarified place.
This needle-leaf variation of Fo Cha - or Buddha's tea - is a perennial customer favorite. The raw leaf material is comprised of two leaves and a bud - which makes it a perfect mao feng pluck. It is very stylish in appearance and delivers delicate sweetness and freshness in the cup.
Fo Cha also has a high chlorophyll content that gives this tea a high degree of 'umami' ( the 5th element of taste). This means that the tea liquor has a buttery soft, mouth-filling, satisfying texture in the cup.
We love Fo Cha and drink it most mornings. The green teas from this part of Anhui Province are delicious and lovely in appearance, clean and clear in flavor,and enticingly aromatic.
Fo Cha has all of the appealing, lush qualities of a fresh, sweet eastern China spring green tea, which adds up to that special delicious something that appeals to a large number of our customers.
Fans of An Ji Bai Cha green tea, listen up!
Our Fo Cha is very similar in appearance and flavor to An Ji Bai Cha AT SOMETIMES HALF THE PRICE!
Give it a try and see what we mean.
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