Bei Dou Qingcao Xiang (Big Dipper) Wuyi oolong

€22,50 / 50g

“Big Dipper, Herbaceous Aroma” is made of first spring tea shoots of Bei Dou tea cultivar. During manufacturing the tea leaves were exposed to medium degree of fermentation and baked on moderate heat. Does not contain any artificial flavors.

"Bei Dou Qingcao Xiang" refers to a type of Wuyi rock oolong tea, which is a type of partially oxidized tea grown in the Wuyi Mountains in China's Fujian Province.

What is special about Bei Dou Qingcao Xiang

What sets Bei Dou Qingcao Xiang apart from other types of Wuyi rock oolong teas is its unique flavor profile, which is said to have a strong fragrance of "Bei Dou Qingcao," or the "Northern Dipper," a constellation of seven stars that has special significance in Chinese mythology. 

In Chinese cosmology, the Northern Dipper is seen as a key part of the celestial realm and is believed to represent the seven deities responsible for managing the fates and fortunes of human beings.

This constellation is often associated with the god of longevity, Shouxing, and is said to be a symbol of good fortune, health, and prosperity. The constellation is also believed to have a protective influence, and people in China traditionally look to the Northern Dipper for guidance and blessings.

In Chinese culture, the Northern Dipper is often depicted in art and literature, and its symbolism is used in many different contexts, including traditional medicine, feng shui, and astrology.

The fragrance of Bei Dou Qingcao, which is said to resemble the scent of the constellation, is highly valued in tea-making and is seen as a mark of quality and authenticity.  The tea is also known for its complex and layered taste, with notes of floral sweetness, roasted nuttiness, and a mineral finish. It is splendid Yancha with soft, full-bodied taste and warming, relaxing effect.

What is Wuyi rock oolong (Yancha)?

Wuyi rock oolongs are grown in a unique environment of steep rocky terrain, with the plants' roots clinging to the crevices in the mineral-rich soil. The unique terroir of the Wuyi Mountains, combined with the skilled craftsmanship of tea makers, results in teas with distinctive flavors and aromas that are highly prized by tea connoisseurs.

Aroma / taste profile

Dry leaf: large, lengthwise twisted leaves of brown color. The aroma is warm, intensive, herbaceus-biscuit. The liquor is transparent, golden almond color.

The bouquet of brewed tea is warm, herbaceous-biscuit, with floral and woody notes. The aroma is deep and warm, multifaceted. The taste is rich and smooth, oily, sweetish with delicate spicy nuances, transforming into refreshing finish.

How to brew Bei Dou Qingcao Xiang

  • Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml.
  • The time of the first steeping is about 7-8 seconds.
  • After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary.
  • You can repeat this method up to 7 times.