This hand picked tea is also processed skilfully by hand to produce its elegant shape. Just a 20kg batch was made of this delicious tea, one of my real favourites, on a farm in the Sansia district of Taiwan. It is the best batch of this tea I have ever tasted. It is grown on a strain of bush called Fo Shou or ‘Buddha’s Hand’. It has very large leaves with distinct veins, like palm lines. There are two ways to appreciate its sweet, almost creamy flavour and complex aroma, depending on whether you want to have milk or not. If you use milk allow 3g and brew for 8 minutes! It is worth the wait! If taking black use 2g and brew for just two minutes. It can also be made in the Chinese Gong Fu or 'Kung Fu' style, shorter infusion times but the leaves can be brewed 3-4 times. It is also great with sugar.