Oriental Beauty (Dong Fang Mei Ren)
Oriental Beauty
This very special tea has a dedicated following among aficionados. The processing of this tea is a story of man and insect in symbiosis. The farmers nurture their tea bushes and then, just before the harvest, they rely on these little crickets- or tea jassids to emerge and start eating the young new season leaves. This kicks off a reaction in the plant and it releases an enzyme to defend itself from further attack. Also the nibbled edges of the leaves start to oxidise.The resulting tea has a distinctive, highly desirable aromatic flavour that carries the bright citrus notes for which it is so well known. But it is still an oolong, so the light oxidation softens the freshness of the leaves and it has an ultimately smooth, refreshing quality.
Just the top nibbled leaves of the tea bush are picked, so the tea comprises a beautiful mix of small dark green and golden brown leaves and some pale silvery tips.
| Chinese Name | Dong Fang Mei Ren 东方美人 |
|---|---|
| English Pronunciation | dong fung may jen |
| Range | Connoisseur |
| Country | Taiwan |
| Year of Production | 2011 |
| Leaf Appearance | Small delicate leaves of coppery brown and dark green studded with silvery tips |
| Aroma | Flowery with a hint of lemon |
| Liquor | Golden liquor |
| Tasting Notes | A delicate, refreshing mouthfeel with bright citrus notes |
| Quick Brewing Instructions | 2 tsp per cup (200ml); water temperature 90°C (194°F): infuse 2 mins Infuse the same leaves several times. |
