Buddha’s Palm

Buddha’s Palm is a beautiful oolong from Pinglin County in Taiwan. It was roasted by Master Lu Li Zhen. Everything about this tea speaks to heritage, mastery and refinement. It comes from a biodiverse and healthy, clean farm. Traditional oolong was oxidized between 40 and 70 percent and then well-roasted afterward. Back in the day, tea was rarely finished at the farm the way it is today. “Maocha,” or “rough tea,” was sent to shops and tea houses where the owners did the final roasting to their customers’ tastes. Roasting skills, like farming and processing techniques, were handed down generationally at tea shops. Over time, they became refined secrets that brought the unfinished teas to perfection. Nowadays, there are very few tea shops left that do their own roasting. Some may roast a tea or two for fun or as a specialty item, but there aren’t many that roast all their teas the way Master Lu Li Zhen does. Buddha’s Palm was carefully roasted over days using Master Lu’s own secret methods.