Fo Mei (Buddha’s Eyebrow) tea is harvested during the early spring season, typically from late March to early April, depending on the weather conditions. Tea gardens are located in misty, mountainous areas where the climate contributes to the unique character of the tea. The harvesting process begins early in the morning, as soon as there is sufficient light for pickers to see the tender tea leaves clearly. The picking standard for Fo Mei tea involves selecting one bud and one or two tender leaves, ensuring a balance of freshness and flavor. Tea pickers carefully pluck the leaves by hand to prevent damage, collecting them in woven baskets for transport back to the processing site.

Once the fresh leaves are harvested, they are immediately spread out on bamboo trays for withering. This step allows the leaves to lose surface moisture and soften, making them easier to handle during the subsequent stages. The withering process typically lasts for a few hours and is conducted in a cool, shaded area to preserve the leaves’ natural color and aroma. Skilled workers monitor the progress closely, ensuring the leaves reach the correct level of pliability without becoming too dry.

After withering, the leaves undergo the “kill-green” process to halt enzymatic activity and prevent oxidation. This step is carried out using large woks or pans heated to a high temperature. The tea maker stirs the leaves gently but continuously to ensure they are evenly heated. This process locks in the vibrant green color of the leaves and preserves their fresh, vegetal aroma. Timing and temperature are critical during this stage to avoid burning or underprocessing the leaves.

The next step involves shaping the leaves into their characteristic curved, eyebrow-like form. The leaves are rolled and pressed either by hand or with the assistance of simple machinery. Rolling breaks down the cellular structure of the leaves slightly, releasing their natural juices and enhancing the flavor. The tea maker ensures that the leaves are shaped uniformly, which not only improves their appearance but also contributes to even drying in the later stages.

Once the leaves have been shaped, they are partially dried at a lower temperature to remove additional moisture while retaining their natural flavor. This initial drying step prepares the leaves for the final stage, where they are fully dried to achieve the proper texture and moisture content. The final drying process is often done using specialized machines or traditional bamboo baskets, where the leaves are exposed to gentle, consistent heat. By the end of this step, the moisture content of the tea leaves is reduced to below 6%, ensuring that they can be stored without losing quality.

After drying, the tea is carefully sorted to remove any broken or irregular leaves. This sorting step ensures consistency in appearance and quality across the final product. The finished Fo Mei tea is then packed into airtight containers to preserve its freshness during storage and transportation.

The entire process, from harvesting to drying, is carried out with precision and attention to detail. Fo Mei tea is known for its distinctive eyebrow-shaped leaves, light green color, and subtle, smooth flavor profile, which reflects the care and craftsmanship of its production.

High-quality Fo Mei tea features delicately curved leaves with a smooth, uniform shape that closely resembles an eyebrow. The leaves have a vibrant green hue with a slight sheen, indicating their freshness and proper crafting.

When brewed, the tea produces a pale green infusion that is crystal clear, releasing a gentle floral and grassy aroma. The taste is smooth and balanced, with a mild sweetness and a clean, refreshing finish.

Lower-quality Fo Mei may have unevenly shaped or broken leaves, a dull green or yellowish color, and a lack of luster. The brewed tea might appear cloudy, with a harsh or flat taste. To ensure you are enjoying premium Fo Mei, look for its hallmark curved leaf shape, vibrant green color, and the clarity and flavor of the tea when infused.