Studio pack
Bèidòu
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Bèidòu北斗
běi dǒu
- Origin
- China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān),...
- Tea type
- Oolong Tea
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
SKU · BEI-DOU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān), within the nature reserve territory
- Tea type
- Gaiwan
- SKU
- BEI-DOU-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- 3–4 g በ250–300 ml, 90°C, 3 ደቂቃ። 2–3 ፍላቶች።
- Tea amount
- 5–7 g per 120–150 ml.
- Teaware
- Yíxīng purple clay teapot (紫砂壶, zǐshā hú) — ideal for rock oolongs; clay enriches mineral notes. Porcelain gaiwan also suitable.
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Oolong
- Climate
- Average annual temperature ~19°C, humidity >80%, frequent fogs. Rocky outcrops create diffused lighting, stimulating synthesis of flavonoids and L-theanine. Daily temper...
- Topography
- Межскальные долины (坑涧, kēngjiàn) Уишаня — узкие ущелья между скальными массивами из красного кварцевого андезибазальта. Чайные кусты растут в расщелинах скал на крохотных ...
Taste
- Dry Leaf Appearance
- Tightly twisted longitudinal spirals ~1 cm long. Color — dark emerald with reddish-burgundy edges (traces of oxidation). Surface matte or with slight oily sheen (trace of charco...
- Dry Leaf Aroma
- Complex, warm — roasting, dried fruits (prunes, apricots), deep minerality of heated stone. Nutty nuances (chestnut, walnut).
- Liquor Aroma
- Multi-layered, unfolds from infusion to infusion. First infusions — burnt sugar, chestnut molasses. Middle — vanilla, milk chocolate, floral notes (lily of the valley, violet). ...
- Liquor Color
- Rich amber, golden-cognac, clear, with brilliance.
- Spent Leaves
- Large whole leaves with distinct reddish edges. Dense, elastic. Leaf integrity is an indicator of processing quality.
- Sensory Source Descriptor H Intensity
- 1
Details
- Pluck Standard
- Bud + 3–4 upper leaves (一芽三四叶, yī yá sān-sì yè). Picking is predominantly spring (mid-April to early May). Hand-picked.
- Raw Material
- Only certified farms within the Wuyi Nature Reserve. Leaves must be whole, without mechanical damage.
- Alkaloids
- Caffeine ≤2% (~20 mg/g). Theobromine, theophylline — trace amounts.
- Amino Acids
- Free amino acids ≥5%; L-theanine ≥2%. High L-theanine content due to shading by rocky outcrops.
- Essential Oils
- Linalyl acetate, nerol, geraniol, citronellol + >50 other volatile compounds. Charcoal roasting adds pyrazines and furfural ("baked" notes).
- Minerals
- Iron ~120 mg/kg, zinc ~45 mg/kg, manganese ~85 mg/kg — elevated levels due to basaltic soils.
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Region coverage: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān), within the nature reserve territory
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