Also known as Dong Fang Mei Ren, or Bai Hao, this classic oolong lives up to the name from first sip, captivating your senses and demanding your attention.
This tea works extremely well on all fronts, beginning with its aroma; a unmistakeable honey like fragrance, that is a result of the leaves being bitten by the tea jassid. Drinking the brew, it immediately coats the mouth, rich and round with notes of graham cracker, muscatel grape and Lily of the valley. The finish lingers beautifully in the throat and nasal cavity, each breath welcoming a kaleidoscope of flavor and aroma, from scented woods and resin to a collection of flowers that would make any god fearing florist blush.
The color of the brew starts from vibrant gold before sinking into a deeper amber in later cups.
Made by an award winning fourth generation female tea master based in northwest Taiwan. At nearly 75% oxidation, this tea represents an older way of making oolongs, that has largely vanished from the modern Oolong ecosystem.
The plants being used to make this tea require organic farming practices to encourage a healthy environment for the tea jassid to flourish, a rare step of insect intervention that is an essential part of the making of this tea.
Teamaker - Yu-Fang Tseng
Location - Jiuhu, Miaoli County, Taiwan
Elevation - 900'
Harvest Time - 05/28/2023
Cultivar - Qing Xin
- Gong Fu - This tea works great in both porcelain and semi porous vessels. Since it is curled leaf and doesn't pack well, we recommend filling a third to half of the vessel with dry leaf. Doesn't brew ideally when made in grandpa style.
- Western - Use 1 heaping teaspoon per 8 oz of water. Add 195F water and steep for 4-6 minutes. Can be re-steeped a second time, adding 2-3 minutes to the original steep time.