ホモテナシ

佛手 (fó shǒu), from xiang yuan (香橼 or 香櫞, fragrant lemon) cultivar, grown originally in China, Yǒng Chūn (永春, eternal spring), or Mount Wu Yi, and Taiwan.

Said to have very large leaves, and a bergamoty taste, hence the name.

It has a reputation for being difficult to brew right.

I only have Taiwanese Buddha's Hand, I want to try the Yong Chun one.

Western (16 XII 18) (comparing Wuyi reference, Alishan Buddha's Hand 2012 and Shiding Buddha's Hand 2009). Empty cups all smell very similar, with a hint of lemon in the Shiding BH (which I might also just imagine, having read about it). Nose of both BHs less sweet and dough-like than Wuyi, but not mineralic or vegetable stew-y either. In taste, both BHs juicier and lighter, with Alishan being a bit watery, and Shiding, if I try to imagine, really has some of the Aqua di Parma-ness - faint though. It's rounder, more boring.

Some say grape skin, which I kind of find, too

Subsequent Gong Fu Cha (stone pot): Much more interesting than Western! Lemon-vanilla Gipfel in the nose.

Western (18 XII 18) (comparing 2009 to 2016 Winter): Both sweet, 2016 a bit watery in the nose, and ashen? 2016 quite fresh in the mouth, indeed some fresh orange peel, much livelier than the 2009. But also waterier; I think both have a juici-ness akin to the Qingxin, but maybe with a slight candied and fresh orange peel note?

Gong Fu Cha (18 XII 18) (2016 Winter in stone and clay pot): Clay some sourness in the nose I haven't found before (absent in the stone). That's mirrored also in the taste. But differences are very, very small, especially when it cools.

Western (25 XII 18) (comparing Buddha's Hand Shiding 09 to Yingzhi Hongxin Baozhong 17 and Dong Ding Wuyi 16): leaves smell very maritime, typical smell of Taiwanese oolongs I'd say; and maybe it's really the vicinity to the ocean. Empty cup dark deep honey, very pleasant, a bit maritime, too. Nose almost animalic and light leather; quite big and intense oolong. Maritime note again, some wood; a little bit of malt sweetness. A bit bitter as it chills; woodsier.

Shiding 16 would be good to age in Cherry Blossom wood.

Western (24 II 19): Nose has nori, senbe crackers

Blind Western (10 III 19): very pleasant, deep nose. slightly fruity, aged peach vinegar. A bit more of a hay, or barn-like quality. Sits a bit weirdly in the mouth, some metallic tinge.

Western (21 III 19): fruitier, sehr verheissungsvoll. Cup: smooth and full. A little bit of wood comes forth. Still very round as it chills. Pineapple? Slightly chloride as it chills more.

Blind Western (4 IV 19): fruity, a bit fimo. quite dry in the mouth, a bit woody. a bit thin, unremarkable.

Western 21 X 21: Slightly cooking dough, and a green, mellow vanilla. Cup quite round, slighty remnants of grassiness, but overall quite dough-like, sweetish, linear.

Blind Western (31 X 21): big time oolong, very fruity and just perfectly roasted, golden raisins! Cup pleasantly light in texture, yet full-bodied in taste. Tart and lilies of the valley; again, beautifully balanced! As it chills a bit milky; mistook it for a TGY.

Western (31 X 21): buttery, full nose; a bit watery or flower stalks. Some cinnamon in the cup, very round and easy-drinking, a bit lighter, less serious.

Western (15 III 19): tamer, rounder nose. comparably flat, some tea spice. a bit rocky, a bit clay like. nice enough tea, a bit dry, a bit dusty.

Western (20 III 19): deep nose, a bit of clay; wet popcorn? Cup: Alot of dark honey, so sweet in the finish! Also a bit of filter coffee stone. later, a more rocky minerality steps forth. Not a bad tea!

Western (13 VI 19): nose not terribly obvious, almost filter coffee, a bit of ferment. darker leather notes, some dark chocolate, too. in the cup similar, a bit thin, a bit rocky, filter coffee quality. I don't think this is a good tea.

Blind Western (8 I 20): Old filter coffee and paper big time. Carton, broccoli stew, cocoa paper. Pape marche. Cup is very much like that, some woody aspects, and paper cookie dough. Tastes a bit old. Not so bad actually. I get lots of charcoal roast.

This is the original village. Lao Cong (老枞 / 老叢) means 'old bush'.

Western (7 I 19 against BH Shiding 2009): Maritime wet leaves, empty cup tobacco and candied oranges. Quite distinct, Shiding doesn't have much scent in the empty cup. Both leaves look similar, undergone some heavy processing. Nose carrot cake, with piment spice, cup orange lemonade. Quite restrained, elegant finish; woody, sandalwood. Shiding has a much fruitier nose, sweeter also, cup feels a bit flobby, light, voluptious compared to the restraint of Yong Chun; it is friendlier.

Blind Western (23 I 19): woody, waxy, slightly fruity, but more guavas. It has an oriental perfume quality. Rotten fruit and wet dark wood. Perfumed quality, also wet clay; but I don't think this is a good tea; some acidity in the back of the tongue. This is really not good.

Maybe this is one that absolutely needs to be rinsed?

Blind Western (9 III 19): very warm and toasty nose. almost malty, but I can detect some freshness behind it all. Banana leaf? I get a whiff of smoke, even! The cup is quite flavourless, some dusty rocks, a bit of acidity in the back. I presumed it might be Yingzhi Hongxin. Not terribly great. Horrible, actually, when it chills completely, Fleischkäse!

Western (15 III 19): sharp, interesting. something quite fermented, leathery, and fruity (but more guavas?). in the cup quite fruity again, demure also? Can't detect any of last time's sharpness, maybe it appears only when it cools? yeah, here it comes.

Western (4 XII 19): lighter, greener nose, a little bit vanillated. Cup light, vanillated; and alpine flowers; maybe unripe banana; orange citrate finish.

Blind Western (2 I 2020): nose fruity, full, pleasant. Cup full, but quite refreshing. A bit of a ham-like quality, lemon ham. A hint of maritime. A very good tea, extremely filling, good mix of fullness, fresh vanilla. Not too subtle. (I got it right, but I think I did the Western in the small cup, that is, 3 gr on 100 ml for 5 m)

Western (30 XII 19): Very plain, a bit roasted, a bit orange.

Blind Western (6 I 19): coffee like nose, mineralic, filtered, brickstone, claylike. Cup keeps this clay quality, it is not a bad tea, but it's not fruity at all. Some petrified apricot kernels in the finish, decent lingering, but somewhat unsatisfying. As it chills even more so.