Bei Dou 北斗

Bei Dou has a four-pointed balance of greenness, floweriness, nutty and savory; it’s like a toasty biscuit in liquified form.

Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the leaves reach the desired fermentation stage in the early morning, they undergo Sha Qing. They then go through Zuo Xing, where they are rolled into string shape. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha’s case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The “cleaned” tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.

Bei Dou is one of the indigenous and most famous cultivars of Wu Yi Shan. Wu Yi Shan is a World UNESCO Site, and the location of the best terroir for wu long anywhere in the world.