Da Hong Pao – Bei Dou

Legendary Da Hong Pao tea made from the Bei Dou cultivar, developed from cuttings of the original mother bushes.

An incredibly aromatic tea with a long-lasting aftertaste. Even before brewing, the warmed leaves release a sweet floral and fruity aroma. In the cup, these notes are beautifully balanced and complement each other harmoniously. The tea displays the characteristic mineral notes of Wuyi rock teas, a light roast, bittersweet floral notes reminiscent of orchids and lilacs, and a pronounced dried apricot finish.

Bei Dou No. 1 is a special Wuyi rock tea cultivar developed from cuttings taken from the legendary Da Hong Pao mother bushes. The cultivar was created in the mid-20th century by tea researcher Yao Yue Ming, who dedicated many years to Da Hong Pao breeding and research. Although his work was destroyed during the Cultural Revolution, he continued his efforts in secret and eventually succeeded in creating the cultivar that became known as Bei Dou No. 1.

Bei Dou, which translates as "Northern Star", is considered one of the most notable cultivars related to Da Hong Pao. The tea is renowned for its exceptionally expressive aroma, where floral and fruity notes intertwine in perfect harmony. The liquor is elegant and full-bodied, retaining its character through multiple infusions.

Learn more about Da Hong Pao here.

Brewing:

This will also make an excellent "office tea". It tastes great even when prepared directly in a mug using hot drinking water from the water dispensers commonly found in many workplaces. Since the tea leaves remain in the mug and continue to infuse over time, only a small pinch of tea is needed. Be sure to give the tea a gentle stir before drinking.

Western Style:

• Tea amount: 3 g per 300 ml water

• Water temperature: 100 °C

• Steeping time: 3 minutes

Gong Fu Style:

• Tea amount: 4-5 g per 100 ml water

• Water temperature: 100 °C

• First steeping: 15 seconds

• Next infusions: Add 5-10 seconds each time

• Infusions: 10-13

• Tip: Rinse the leaves briefly (1–2 seconds) before the first infusion to awaken the aroma.