Therea re several types of "Fo Shou" -
a. Fo Shou Gan (Fo Shou Tangerine, lit) - a citron fruit commonly used on
bergamot, but it actually is another fruit, the Citrus wilsonii Tanaka, used
mainly as medicine.
b. Fo Shou Gua - another fruit, known as Sechium edule, used mainly chinese
cooking and medicine.
c. Fo Shou - a large leaf varietal from Fujian province, near Xiamen, used
in the making of Oolong tea, with an unique slightly citrus flavour.
d. Fo Shou - the same varietal from China, imported into Taiwan, grown
mainly in Pinling county of Taiwan, Taidong region and Nantou county, used
in the making of Oolong.

C & D are from the same te varietal, which has 2 strains: the green shoot
Fo Shou and the red shoot Fo Shou. In taste,there is no pronounced
difference. The Fo Shou varietal is also known as the Xian Yuan varietal.

Danny



"Lewis Perin" > wrote in message
news
> "Space Cowboy" > writes:
>
>> 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).
>
> Love those sparkles!
>
>> And I use this link:
>> http://teamasters.blogspot.com/2006/...dhas-hand.html
>> which describes it more in English.
>
> That's really interesting, but I doubt that it has anything to do with
> the oolong. I've tasted it (not the compressed version Sasha alerted
> us to), and it certainly had no bergamot-style flavoring.
>
>> I'd never seen the pinyin term Fo Shou to describe any tea.
>
> It's fairly common. Googling for it using the Chinese characters
>
>
> http://www.google.com/search?as_q=%E...s=&safe=images
>
> just yielded 325,000 hits, and Googling for "Fo Shou"
>
>
> http://www.google.com/search?as_q=te...s=&safe=images
>
> got me 1,180.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html