It looks like that. In the middle of this translated page:
http://tinyurl.com/fk9g8
you'll see references to the leaf description (finger citron, Buddha
Palm).
And I use this link:
http://teamasters.blogspot.com/2006/...dhas-hand.html
which describes it more in English.
I'd never seen the pinyin term Fo Shou to describe any tea.

Jim

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > [...]
> > What you describe is how my one Taiwan aged oolong looks after
> > several infusions. It just stays 'crinkled'. So I think Buddha
> > Palm is an term for compressed tea and not flavoring or puer.
>
> No, I don't think so. Fo Shou is widely available as loose leaves.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html