In the sixth and seventh centuries, tea drinking became increasingly popular with Buddhist monks as they realized the green leaf they so enjoyed was also a means of clearing the mind and providing stimulation for longer sessions of meditation. Cultivation followed and, in time, the monks crafted a cultivar rich in flavors and aroma. Our Buddhist Tea is a classic vegetal-tasting green made of early-spring leaves grown on one of the Zhoushan Islands off the coast of Hangzhou. This lot was harvested in April 2024.
Lot Notes. The leaves are a pleasing light green coloration mixed with white buds. The lot is carefully crafted to form tight, consistently sized curls. Centuries of cultivation have developed a leaf with a grassy-sweet aroma and fresh, vegetal flavors. The tea is smooth with only hint of astringency. For those that enjoy a well-rounded, rich tasting green tea, this is a great choice.
Tea Facts. Tea farm is located on China Sea side of the island. Bathed in sunlight and ocean breeze, it is an ideal location for cultivating a rich green tea flavor. This lot is basket roasted giving the tea an extra sweetness. This cultivar is noted to be high in amino acids, alkaloids and polyphenols which contribute to its wonderful aroma, fresh flavors and healthy aspects.
Tasting Notes. Offers a distinctive vegetal, grassy flavor, with a light note of early spring asparagus; soft and sweet on the palate with a lingering finish. The taste is mellow and smooth. The cup color is a rich yellow-green the result of the flavanols in the leaves.
Brewing Suggestions. Use 2.5-3 grams of leaf (level teaspoon) for 6-8 ounces of water at a temperature of 185-195 degrees F. We recommend an initial steeping of 2 to 2.5 minutes to enjoy the subtle qualities of the leaf. For greater body & 2nd infusion, steep for 3 minutes. This tea is slow to turn astringent. The leaves will yield 3 steeps.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.
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Tasty and vegetal
This tea has a delicate mouth feel and has yet a nice taste profile. I think it is good. It is not as strong as I thought but has a supple and soft taste. I enjoy green tea that is rather strong and this is a little lighter and it has an interesting flower after taste which surprised me. Since I am a guy with not the best taste but this I could taste. Never tasted a green tea with flowery vegetal notes like this one. Also, it is a forgiving tea which is good for me. As far as value is concerned... I can say it is between average and good. But I think organic tea has this profile.
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great tea
one of the best green teas ever
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Average taste for a high price
This is a smooth and adequate green tea with nice subtlety. However, for the price I was expecting something special with a more exquisite taste.
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Buddhist Tea
Great flavor, leaves have a bright green attractive color when brewed.
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Perfect archetype of Green Tea
I have bought this tea several different years. Some years shine a little more than others, as is expected of something that grows from the earth. Conditions change and so responds the tea. I actually enjoy the thrill of change; not knowing just how Fo Cha will taste is part of the fun. I come back again and again because overall this is the very archetype of a delicious cup of green tea. Pale green cup, sweet taste, very mild grassiness, and medium thin mouth-feel. At dawn this is the perfect way to start! Year in, year out, my favorite brew of this tea is like this: 1.7g leaf steeped for 2 minutes in a 3.5oz gaiwan. As always, start with clean water heated to as close to 180ºF/82ºC as possible without exceeding 185ºF/85ºC. I use a Berkey water filter for the cleanest and most consistent water source.