O-CN-010

Wuyi Bei Dou

武夷北斗

Roasted wuyi rock, from Wuyi, China.

Oolong tea

Wuyi Bei Dou is strongest on finish length, body and smoothness. Typical tasting words: mineral, charcoal, plum, brown sugar, cinnamon. Bred in the 1960s and 1970s by researcher Yao Yue Ming via asexual propagation from the original Da Hong Pao mother bushes. Highly regarded among tea connoisseurs as preserving the genetic lineage and robust mineral profile of historical Da Hong Pao.

Also known as Bei Dou Yi Hao, North Star and Big Dipper.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness2body4smoothness4aroma intensity4finish length5

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty1toasty4malty1honey2spicy2woody3earthy4smoky1creamy0citrus0stone fruit2tropical0cocoa2caramel3

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Bei Dou cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 50 to 65%
Roast: medium
Leaf: twisted
Price band: premium
Availability: fairly common
Ageing: worthwhile
Forgiving to brew: 4 of 5
L-theanine: low

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then charcoal roasting.

Caffeine

A cup of Wuyi Bei Dou carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 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	95 to 100 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
afternoon
after_meal
meditation

Pairs with red_meat, chocolate, nuts and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.