Photo Gallery of
Wuyi Bohea Tea Da Chi Gan


Brief Introduction to
Wuyi Bohea Tea Da Chi Gan

Da Chi Gan literally means “Big Red Sweetess”. Da Chi Gan along with Xiao Chi Gan were both called Chi Gan by the tea farmers of Wuyi Mountain. The only difference between them is that the tender tea leaves unfold or not when they are picked. Tea made of tender leaves already unfolding is called Da Chi Gan. Otherwise called Xiao Chi Gan. Chi Gan (including Da Chi Gan and Xiao Chi Gan) is also often called as Bronze Jun Mei Tea. By the name, you must be able to tell that among the members of Lapsang Souchong, Chi Gan (Bronze Jun Mei) is only second to Golden Jun Mei (Jin Jun Mei) and Silver Jun Mei (Yin Jun Mei).

The Bohea Da Chi Gan is made up of tender tealeaves, harvested from the Guadun, Tongmu Guan, the core producing area of Bohea Lapsang. Somewhat different to the orthodox Lapsang Souchong, the Bohea Da Chi Gan wasn’t dried using smoldering pine fire so it is sweet and full-bodied with charming aroma but not so smoky. Once you try it, you will get to know why so many famous people in history fell in love with Bohea teas.

make the perfect cup of
Wuyi Bohea Tea Da Chi Gan

    • Teaware
    • icon-brewing-guidelines-teapot
    • 12 OZ. Porcelain Pot, Yixing Pot, Gaiwan (Bowl)
    • Leaves
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    • ¾ TBS
    • Water
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    • Filtered (Spring) Water
    • Fire
    • icon-brewing-guidelines-fire
    • 100°C | 212°F
    • Time
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    • 2 Min for 1st Infusion
    • Infusion
    • icon-brewing-guidelines-infusion
    • 5 infusions

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Wuyi Bohea Tea Da Chi Gan

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