Buddha Fragrance (佛香茶, Fú Xiāng Chá, "Buddha Fragrance Tea") is a Yunnan cultivar that has prominent downy buds and long, slender leaves. It has a permeating, soft sweetness that has a diffuse powdery quality to it - for example, when made into black tea it has a sweetness more reminiscent of cocoa powder than cacao. This Sheng Pu'er version has a distinct malted milk flavor, with mellow, grainy, toasty fragrances. When steeped with cool water the liquor is pale green, thick, and refreshing. The leaves and buds are rolled together into elegant coils, which in addition to giving this tea a beautiful appearance makes the tea last longer and steep slower (at the beginning). Once the rolls unfurl, the tea will release flavor much faster and should be steeped more quickly than the initial steepings.
This tea is enticing me to explore more in the world of Sheng Pu’erh. The aroma and flavor of sweet hay and malted barley is very grounding and offers a sense of well-being. I let the kettle cool between infusions and found this brought out more sweetness. I felt as though this tea took me on a tractor ride through the Minnesota prairie at hay harvesting time.