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Beidou is a Wuyi rock oolong derived from the cuttings of the original Da Hong Pao mother trees. In the 1960s, in order to preserve the genetic lineage of Da Hong Pao, tea masters took branches from old trees in Jiulongke and Beidou Peak; the plants rooted at Beidou Peak became known as “Beidou No.1.”
This cultivar inherits the high-aroma characteristics of Da Hong Pao (caramel, orchid, woody notes) while gaining a distinct high-mountain sweetness from its sustainable cultivation in Yong’an County.
Grown at 1180 meters, the tea is mechanically harvested at the “three-open-face” picking standard and processed using traditional Wuyi production: withering, multiple rounds of shaking (yaoqing), kill-green, rolling, drying, sorting, wind-selection, and charcoal baking.
The result is a tight strip-shaped leaf with a clear orange-amber liquor, pronounced floral-woody fragrance, thick mouthfeel, and clean “yan-yun” minerality. This batch is produced in a natural environment, reflecting high purity and stable material quality.
