Bei Dou, ААА, 2025

A cliff-top oolong from the Wuyi Mountains, created in the 1950s by propagating Da Hong Pao mother plants. Bei Dou is believed to have inherited from Da Hong Pao not only its robustness and rich flavor, but also its characteristic cliff-top melody, which manifests itself in a light minerality, multilayered aromas, and a pleasant finish.

The medium-sized leaves are a beautiful brown color, carefully twisted lengthwise. The dry tea has a soft, berry-herbal aroma.

The infusion is clear, pure, and amber-colored, with a light, sweet aroma of milk chocolate, cinnamon, and orchid, with subtle tobacco notes. The taste is soft and warm, with honeyed, woody, and spicy-bready notes, with tannic, wine-like notes emerging as the tea steeps. The finish is long and sweet, with floral-nutty nuances and a pleasant viscosity.

A ceremonial oolong for special occasions. Its multilayered flavor unfolds gradually, delivering a powerful and intense effect. It warms, intoxicates slightly, and offers new sensations.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 3-4 g per 100 ml of water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.

Infusion method

• Teaware: glass or ceramic teapot
• Water: 85-90°С
• Ratio of dry tea leaves: 4-6 g per 500 ml of water

Infuse for 3-4 minutes