What is Wu Wi Yan Cha?
This region is the pinnacle of Min Bei (northern Fujian) Wu Long. The mantra for Yan Cha is “rock bone and floral fragrance.”
While all Wu Longs are floral, the "rock bone" of Yan Cha refers to a highly desired "molten stone" mouth feel and long mineral finish. The leaves are heavily roasted to achieve a signature dark and bold aroma and taste.
The most prized Yan Cha comes from the UNESCO World Heritage Site, Wu Yi Shan. Within the limit of this scenic region, the terroir is called Zheng Yan (True Cliff).
Learn more about Yan Cha Wu Long with our Tea Fundamentals.
History of Bei Dou
Origin: Guan Yin Yan, Wu Yi Shan, Fu Jian Province, China (~300-500m elevation)
Bei Dou means big dipper and as its name suggests, you’ll never mistake this cultivar for another. It is unapologetically bold and blunt, both in its fragrance and its texture. Bei Dou is a tea that does not hold back in delivering what it has to offer.
Indigenous Cultivar
Bei Dou is one of the indigenous and most famous cultivars of Wu Yi Shan.
Tasting the 2021 Vintage
All we can say here is this tea reminds us of a toasty biscuit in liquid form.
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If you love this guided tasting, join us monthly with our Educational Tea Club! We deep dive into two teas a month over Zoom. You'll be able to participate live and ask question and taste the tea together with our community.
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What You'll Need
To get the most out of this session, we advise having a gong fu brewing set up ready to brew along with. A Gai Wan, Fairness Pitcher, Strainer, and Three Sip Cup is recommended.
You can purchase a full gong fu brewing kit here.
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