Jin Fo “Golden Buddha” Wu Yi Rock Oolong Tea

Jin Fo (金佛, lit. Golden Buddha) is one of Wu Yi’s modern Yancha cultivars, bred at the Wu Yi Shan tea research center for the creamy sweetness and floral finish rock tea lovers chase. This Spring 2026 harvest went through several rounds of charcoal roasting with long rests between each one. That’s why we waited until now to offer it. We wanted the fire fully settled so the cultivar’s character could come through clean.

Why it’s special

• True Jin Fo cultivar, a newer Wuyi varietal you don’t see often outside China.
• Roasted in multiple rounds, with a full rest after each, so it’s ready to drink now.
• Creamy body and a lingering floral finish over classic Wuyi minerality.
• Sweet, roast-friendly leaf that holds up through a long gong fu session.

Tasting notes

• Aroma: Dry leaf aroma of baked bread and flowers
• Liquor: Bright and Clear Orange-Red tea soup
• Flavor: Early steeps reveal some grain-like sweetness with a silky smooth after-taste. Later steeps reveal more mineral and dried fruit character. Roast character will be present until 1-2 years of aging, but even at the time of offering is mild.
  

Origin & processing

• Area: Wu Yi Shan, Fujian
• Cultivar: Jin Fo 金佛
• Harvest: Spring 2026
• Craft: wither → bruise → partial oxidation → multi-round charcoal roast with rests between rounds → final rest before release
• Roast: medium-heavy

Brewing guide

(Good water helps. Adjust to taste.)

Gongfu (recommended)

• 6–7 g per 100 ml
• 98–100 °C
• Quick rinse, then 8–10s • 10–12s • 15s • 20s • 25s… for 10+ infusions
• Tip: keep the first few steeps short to show off the cream and florals, then stretch the times to pull out the deeper roast sweetness.

Western

• 3 g per 300 ml (10 oz)
• 95–98 °C for 2:30–3:30
• 2–3 infusions, adding 20–30s each round

Grandpa style

• 1–1.5 g per 100 ml
• 90–95 °C, top up as you sip

In Summary

• Caffeine: medium
• Storage: airtight, cool, dry, away from strong aromas. The roast is already well settled, so it’s ready to enjoy right away.
• Tea: Jin Fo “Golden Buddha” Wuyi Rock Oolong
• Cultivar: Jin Fo Cultivar
• Harvest: Spring 2026
• Region: Wu Yi Shan, Fujian
• Roast: medium-heavy, multi-round charcoal roast

In short: a creamy, floral, patiently roasted Golden Buddha that we held back until it was truly ready. Worth the wait!