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Beidou (“North Star”) is an iconic Wuyishan rock tea cultivar first developed in Wuyishan’s Beidou Peak region. The earliest versions were called “Beidou No.1.”
The cultivar was propagated asexually from mother trees of Jiulongke Dahongpao, giving it a stable structure and a strong aromatic profile. This tea is processed using classic Yancha techniques: sunlight withering, indoor withering, repeated Yaoqing shaking, oxidation, fixation, rolling, initial roasting, then medium-fire charcoal baking to mature the aroma.
The dry leaves are tightly curled and dark, with a clear, lingering sweetness in the dry aroma. The infusion is amber-red and bright. The fragrance contains layers of fruit, mineral depth, and gentle woody notes. The taste is thick, smooth, and resonant, with a clear rock charm and long, sweet finish.
