Dong Fang Mei Ren

This lauded Taiwanese oolong, frequently known as Peng Feng Cha ('braggart's tea') or Bai Hao Oolong, is legendary in reputation, despite only having developed within the last century. The terpenes in the growing leaves provoked by the bites of leafhoppers are enhanced by careful oxidation to create a resinous, almost piney aroma and honeyed sweetness. This tea, sourced from the northern township of Emai, enhances the characteristic profile with a little spiciness, a hint of heady sandalwood and the soft tang of drying apricots.

  • ORIGIN:  Emei, Hsinchu, Taiwan
  • MEANING:  Eastern beautiful woman/person (dōng fāng měi rén)
  • CULTIVAR:  Qingxin Da Mou
  • HARVEST TIME:  May 2021
  • TASTE:  Apricot, resin, sandalwood
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21.00 € 21.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.