12/09/2023, 12:30 Da Hong Pao Bei Dou | Chinese Oolong Tea | Curious Tea

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Da Hong Pao Bei Dou

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New 2023 harvest is expected in late summer 2023.
Da Hong Pao Bei Dou is a supreme Big Red Robe Oolong made solely from the Bei Dou cultivar plants grown at Fo
Guo Yan in the core Zheng Yan area of Wu Yi Shan. The roasted flavour has mineral and zesty notes of exotic
flowers with a lasting mineral finish.

 Brewing guide: 2.5g in 250ml water at 90°C for 3-4 minutes

£4.60 – £16.00 (10-50g)

Amount  Clear
50g

£16.00
Out of stock

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12/09/2023, 12:30 Da Hong Pao Bei Dou | Chinese Oolong Tea | Curious Tea

 tea
Category: Oolong   0

Tags: 2020 harvest, China, Floral, Fruity, Mineral, Roasted, Tangy, Zesty

Origin: Fo Guo Yan (佛国岩), Zheng Yan (正岩), Fujian Province, China
Elevation: Wu Yi Shan (武夷山), 300-400m
Cultivar: Bei Dou Yi Hao (北斗一号) 'Big Dipper No. 1'
Harvest time: April 2020
Sourcing: Specialist Chinese Wholesaler

Da Hong Pao Bei Dou ( 大紅袍北斗

) Big Red Robe is a famous Wu Yi Rock oolong from Fujian
Province in China. This Pure Bei Dou version is made utilising solely the leaves of the Bei Dou
cultivar plants that are descendant from the original mother bushes. Grown at Fo Guo Yan
佛国岩
( ) in the core Zheng Yan area of Wu Yi Shan, it produces a classic rock rhyme (yan yun
岩韵 ) taste, resulting in a complex and balanced flavour. This particular lot was harvested in
late April 2020.

Wu Yi Shan has three main areas of tea production. The main core area is known as Zheng
Yan ( 正岩
), while the two peripheral areas are known as Ban Yan ( ) and Zhou Cha ( ). 半岩 洲茶
This lot comes from tea plants grown at Fo Guo Yan ( 佛国岩
) – literally Buddha Country Cliff
– in the core Zhen Yan area of Wi Yi Shan National Reserve Area.

This is one of the two Da Hong Pao teas from the core Zheng Yan area that we source, the
other being made from the Qi Dan cultivar. Both of these are single cultivar teas. The
difference between Qi Dan and Bei Dou is subtle and your perception will vary based on
water used, brewing technique and brewing parameters. In our side by side testing, the Qi
Dan version resulted in a sweeter and fruitier flavour while the Bei Dou produced a zestier
liquor with a lightly more pronounced mineral and roasted aspect. If you are looking for a
blended Da Hong Pao, we have two versions from Ban Yan, located just outside the core area:
fine grade Classic Da Hong Pao & superfine grade Special Da Hong Pao.

This Da Hong Pao Bei Dou is made purely from the leaves of Bei Dou cultivar plants. Bei Dou
translates as Big Dipper or the Plough (constellation) – depending on which part of the world
you are from. This plant was selected from the original mother bushes by Mr. Yao Yue Ming, a
process that he started in the 1950’s. So this cultivar is a further development of the Qi Dan
plants, whereby Mr. Yao has created a new descendant plant that entered commercial
planting in the 1980’s. Specifically this is Bei Dou Yi Hao (No. 1) cultivar, meaning this is the
first generation plants. The vast majority of Da Hong Pao on the market would be the
blended variety. While the blended versions have their own merits, the pure Qi Dan and Bei
Dou versions represent plants that are as close to the mother plants as possible. As such,
many argue that these provide the most authentic Da Hong Pao experience available. Of
course an expertly made blended version may be much better than a pure Qi Dan or Bei Dou
version and vice versa.

Our Qi Dan Da Hong Pao comes in neat medium oxidised leaves that have a floral roasted
aroma. The liquor is aromatic, with a lightly mineral, roasted aromas. The mineral profile
comes with a complex taste that is tangy and floral with notes of tropical fruits and orange
zest. This tea has a medium roast level, allowing the floral and fruity notes to really shine
through. The aftertaste remains on the mineral side, with a lasting hui gan mouthfeel.

We suggest brewing parameters of 90°C for 3-4 minutes according to your taste, brewing 3 or
more times. For best results we definitely recommend gong fu style brewing.

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