Bei Dou, a spring-picked Wuyi rock oolong at a medium roast level.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium roast · our High Grade · 20g to 500g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Best for: Daily cups of Wuyi rock oolong; a comfortable start for those new to oolong.
Brewing Guide
- Use a gaiwan or small pot, about 6–7g per 100ml.
- Heat water to 100°C (212°F).
- Rinse once quickly and pour the rinse away.
- Steep 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it airtight in a cool, dry place away from light and strong odors. No need to refrigerate; the roast keeps it stable.
About the Leaf
Not every bag shows these, but you may notice them:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
