O-CN-021

Anxi Ben Shan

安溪本山

Rolled anxi oolong, from Fujian, China.

Oolong tea

Anxi Ben Shan is strongest on sweetness, smoothness and floral. Typical tasting words: orchid, peach, honey, cream, mineral. Discovered in Dapan village in Anxi around the late Qing Dynasty; closely related botanically to Tie Guan Yin. Often referred to as the 'younger brother of Tie Guan Yin', valued for early budding and smooth floral gentleness.

Also known as Ben Shan Oolong, Benshan and Source Mountain Oolong.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami2brightness3body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral4fruity2vegetal1marine0nutty1toasty1malty0honey3spicy0woody1earthy1smoky0creamy2citrus1stone fruit2tropical0cocoa0caramel1

Facts

Origin: Fujian, China
Plant: Camellia sinensis var. sinensis, Ben Shan cultivar
Harvest: Spring, late April
Elevation: mid
Oxidation: 15 to 30%
Roast: very light
Leaf: rolled pellet
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: sun withering, then indoor withering, then zuo qing (tossing), then sha qing (kill-green), then cloth-ball rolling, then baking.

Caffeine

A cup of Anxi Ben Shan carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 35 s, 50 s, 70 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
social

Pairs with pastry, seafood and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.