Teaism wrote:Yes Bai chi Guan is really a rarity. I ran out of it many years ago and still searching for the real stuff. I enjoy Beidou too and down to my last 50gms. The brewing of Beido is really religious ....pushing the bitterness to edge of the cliff whilst maintaining roundness is really an art to brew Beido..
I have some DHP but they can cost a leg, so for frequent brew, I blend some Wuyi ( a bit of Beido, Tie Loh Han and Rougui) to simulate the DHP.
As I understand it, beidou #1 is one of several allegedly "pure" dahongpao varietals. Some people argue that the "real" dahongpao was actually replaced a long time ago.http://houdeblog.com/?p=111
A lot of "dahongpao" on the market is blended, so your beidou #1 is probably more "pure" dahongpao than most things you will buy. When pure dahongpao is sold, it is usually qidan, beidou #1, maybe one other, so I would just drink your beidou #1 as it is, unless you like the way it tastes blended more.
I have had good luck with the 5 Star baijiguan (I tried the 2011 Buddha Country Cliff; have the 2012 one, but haven't tried it yet). Baijiguan will usually be pretty expensive, and the taste takes some getting used to. I find that sometimes it's a little mild in taste, and sometimes there's a little bit of straw / hay taste. There are higher fired versions, but most baijiguan I've had is medium oxidation and very light roast. There should usually be a surprising amount of yellow in the color if it's not a heavily roasted sort.