Baisuixiang Tea
Appreciation
Top-grade Baisuixiang is a core renowned variety of Wuyi Rock Tea, nurtured by Zheng Yan (core rock tea-producing area) terroir and refined through slow roasting over gentle fire.
The dry tea leaves are tight, compact and dark glossy, with subtle "toad skin" (roasting marks) visible;
The aroma bursts forth when the soup is cooked , a blend of floral sweetness and creamy notes, with a lingering fragrance at the bottom of the cup.
The tea liquor is amber and translucent , with dense legs clinging to the cup wall; it tastes mellow and smooth on the palate, with distinct rock rhyme and a lingering sweet aftertaste.
The infused leaves are a uniform bright yellow-green , flexible and elastic, and can withstand 10+ infusions.
Its fragrance is intertwined with flavor, and its flavor is infused with fragrance , fully reflects the scarce value of a renowned Zheng Yan variety.
Wuyi Foshou Tea
Appreciation
Wuyi Rock Tea Foshou is known for "leaves shaped like Buddha’s hands and aroma similar to snow pears." It is an elegant fusion of the ancient Yongchun Zen Tea variety and the terroir of Wuyi Zheng Yan (core rock tea-producing area). Since Foshou was introduced to key regions like Shuilian Cave and Huiyuankeng in Wuyi Mountain, it has been domesticated through traditional Rock Tea craftsmanship, ultimately becoming a top-tier tea that combines the "pure charm of Zen Tea" and the "rock bone character of Wuyi Rock Tea."
Year: 2025
Grade: Premium Grade
Producer: Dayatang
Origin: Core Zheng Yan Area, Wuyi Mountain
Variety: Foshou (a distinctive high-aroma variety of Wuyi Rock Tea)
I. Dry Tea
Tea Strip Shape: Plump and compact, presenting a slightly curved "shoulder pole shape." Due to the native leaves being as large as palms, the tea strips still appear stretched without crumbs or broken pieces — a result of the strict "half-open leaf picking" standard that preserves the integrity of the leaves' inner qualities.
Color: Dark brown and glossy, with subtle golden fuzz visible. Fine "toad skin" (formed by light roasting) can be seen, with an even color and no burnt spots — precise control of light roasting not only showcases the calmness of Wuyi Rock Tea but also reveals the freshness of the tea's nature.
Texture: Firm and elastic when twisted by hand. A faint "pear-like sweet aroma" is detectable when sniffed gently, mixed with the earthy scent of Wuyi's soil. No raw greenness or heavy smoke smell, initially showing a pure and moist base character.
II. Aroma
"Snow pear aroma" is the soul of Foshou, unfolding layer by layer with each brew:
1. Dry Sniff & Warm Cup Aroma: : Dry tea exudes the freshness of freshly picked snow pears. After warming the cup, the pear aroma becomes more vivid, mixed with a hint of elegant orchid scent — the Wuyi rock rhyme keeps the pear aroma from being frivolous or cloying.
2. Brewing Aroma: When boiling water is poured at a high height, the sweet pear aroma bursts forth first. After a short while, lifting the lid reveals the rock milk aroma (warm and moist like damp rock) from Huiyuankeng or Shuilian Cave. The two blend into a complex aroma with "pear aroma as the soul and rock aroma as the backbone" — a result of the low-light and high-humidity climate in Wuyi Mountain, where terpenoids in tea trees fuse with pear-scented substances.
3. Cup Bottom Aroma: After tasting, the pear aroma remains distinct at the bottom of the cup, mixed with a faint honeyed sweetness. It stays elegant even after standing for 5 minutes — a sign of abundant inner qualities and the effect of light roasting in "retaining aroma and protecting charm."
III. Tea Liquor Color
Tea liquor color: Pale orange-yellow and translucent, with a delicate golden rim glowing in white porcelain cups. No turbidity or sediment — light roasting preserves the tea pigments, maintaining the freshness of Foshou.
Texture: The liquor flows smoothly like rice soup, clinging evenly to the cup wall without sliding off — the rich inner qualities nurtured by Wuyi's gravelly rock soil give the tea liquor a dense yet clear consistency.
IV.Taste
The taste strikes a balance between "pure moisture" and "rock rhyme":
Initial Sip: Pear sweetness unfolds on the tongue — no bitterness or astringency, only a sense of "moisture." Soon after, the rock rhyme emerges. Unlike the sharp spiciness of Rougui or the richness of Shui Xian, it carries a coolness like damp rock, adding depth to the sweet freshness.
Sweet Aftertaste & Throat Charm: 3-5 seconds after swallowing, the pear-like sweet aftertaste spreads to the throat, with a long-lasting cool sensation. This comes from the minerals and amino acids of the tea-growing area, reflecting its strong aftertaste.
Brewing Durability: Able to withstand up to 10 steepings. The first 3 brews highlight intense pear aroma with light rock rhyme; brews 4-8 see the rock rhyme gradually intensify while the pear aroma turns into honeyed sweetness; the final brews remain sweet without tasting bland.
V. Infused Leaves
Infused leaves are a testament to terroir and craftsmanship, confirming Foshou’s fine origin:
Color: Yellowish-green and uniformly bright, with pale "red edges on green leaves" (a characteristic of oolong tea processing) along the leaf margins. The red edges are even without scorching or wilting — a result of moderate leaf oxidation, which preserves aroma transformation and leaf freshness.
Leaf shape and texture: Leaves are broad, thick, and palm-shaped (echoing the tea’s name), with plump and elastic leaf flesh. The low-light environment of core tea-growing areas extends the tea trees’ growth cycle, making the leaf flesh thicker than that of ordinary Foshou varieties.
Uniformity: Leaves are consistent in size, with no mixing of old and tender foliage — a reflection of strict standardized picking practices.