Oriental Beauty Oolong – “One Flower” 2023 | Xu Shiwen’s award winner tea

Description

ORIGIN & HARVEST TIME

Taiwan, Miaoli, Toufen

CHARACTER

Hard small leaves in five colours according to traditional requirements, with yellow, brown, black, green and white buds. It has a particularly rich aroma and flavour, and the brew is a magnet for all senses. Its special flavour is due to a summer insect which, by chewing the leaves and sucking the sap, triggers chemical processes in the leaves these cause the honey taste. The insect eats only the buds, which then stop growing and immediately picked. After vigorous drifting and oxidation, the fragrance becomes stronger, the leaves more sharply defined and the brew has a honey-sweet, ripe, aromatic taste. It is a delicacy for occasions, small portions are available in the shop.

The time for the awaited insect activity has arrived in Hsinchu County, and fortunately, a sufficient number of tiny Jacobiasca formosana have arrived as well, marking the beginning of the harvest of Oriental Beauty (Dong Fang Mei Ren). Originally, it was not considered fair to pick and sell tea leaves damaged by insects to Europe, but let’s not dwell on that, as Oriental Beauty has since become a rare delicacy globally, and Jacobiasca formosana is no longer considered a pest. The compounds formed at the site of insect bites impart a special aroma to the tea, which could be described as the sweet red wine steam poured over seared, caramelized venison beside a bouquet of violets. The insects are selective and prefer untended tea gardens, so they thrive in the overgrown, almost organic, untouched garden depicted in the picture, initially thought to be a joke by the farmer. Harvesting takes a peculiar turn because, despite the budding, the insects feed depending on the time of day and weather conditions, requiring the right moment. Only sufficiently chewed buds can be harvested, and since there aren’t too many of them, the harvest extends throughout the entire summer season, involving a continuous process of insect nibbling. The summer Dong Fang Mei Ren tea has a honeyed sweetness, a perfumed aroma, and a unique bouquet that we have missed in recent years, but we will savor Mr. Xü’s teas with pleasure.

The tea named “Oriental Beauty” by Queen Elizabeth II is also known by other names, such as Dongfang Meiren, Bai Hao, White Tip Oolong, Champagne Oolong, or Pong Fong Cha. These various designations all refer to the same type of tea, which the queen named “Oriental Beauty” due to its perceived delicious aroma and pleasant flavor.

BENEFITS

Delicate, Sweet, Great experience, Complex, Special aromas, Improves mood, Highest grade, Gold medal winner

STRENGTH-CAFF: 5/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 40-60 seconds. / 10 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80-90 C° water 2-3 times, for  1-2 minutes. / 3 inf.