Dongfang Meiren Oolong Tea, 东方美人, Summer 2024
Hsieh Jiang Lin Tea Company
Season: summer 2024
Elevation: 300-400m
Origin: Xinzhu
Tree Variety: Qingxin Da Mao 青心大冇
Oxidation: 60%
Roasting: 0%
We are happy to be carrying Taiwan's famous bug-bitten dark oolong, Dongfang Meiren (Oriental Beauty), also known as Bai Hao for its furry white tipped buds.
The tea's special flavour is the result of being bitten by insects known as tea jassids or green leafhoppers. When the tea bushes are being bitten, the tea bushes respond by producing certain chemicals that are believed to either repel the insects or to attract insects that will prey on the leafhoppers.
The resulting tea has a sweet honey aroma and grape-like muscatel flavour that is both sweet and slightly acidic. These characteristic flavours are produced by the plants defences against the insects. The tea is sweet and smooth, with a long finish.
This tea is grown without any pesticides and is hand-picked in the summer after it has been bitten by the leafhoppers.
BREWING METHODS
Kung Fu Brewing
Add around 4g of tea for 100ml of water. Begin by adding the loose tea to the teapot or gaiwan.
We recommend using water around 85-90C.
The tea can be steeped multiple times (at least 5 times). We recommend the following steep times per brew, but we also recommend extending or shortening the brewing time depending on preference for a stronger or weaker brew.
Steep Times:
1st :40s → 2nd: 50s → 3rd：50s → 4th：60s → 5th：60s
Western Method
For a mug with a capacity between 200-300ml, add 3-5g of tea.
Pour hot water into the vessel. We recommend using water between 85-90C. Let steep for 2 minutes. Time can be adjusted more or less depending on preference. Time can be increased for each subsequent steep.