Yongchun Foshou was first produced in the 1920's in Yongchun, and has characteristics of typical green wulong tea. Yet the leaves belong to the breed of tea leaves called Citron Tea Breed. So one of the outstanding qualities of this tea is the citron wood aroma and taste. According to a local legend, a monk succesfully transplanted a tea branch onto a citron tree. An explanation for the rather mysterious name, Buddha hand, is that the wet tea leaf (of Yongchun Foshou) is said to be similair to the shape of a Buddha's hand. But many might not necessairily agree. One more special feature of this tea, in which it is different from other wulong teas, is the production method of re-baking and re-rolling, which is repeated three times or more.