Oriental Beauty (Dongfang Meiren)
Oriental Beauty (Dongfang Meiren) is a heavily oxidized Taiwanese oolong made from leaves bitten by tea leafhoppers, giving honey, muscat and ripe fruit notes.
Definition
Oriental Beauty, Dongfang Meiren in Mandarin, also sold as Bai Hao oolong ("white tip oolong") and Pengfeng tea, comes mainly from Hsinchu and Miaoli counties in northwestern Taiwan, with Beipu and Emei townships known for it. It is harvested in early summer, roughly June and July, when tea green leafhoppers (Jacobiasca formosana) feed on the young shoots. The insects' bites trigger a defensive response in the leaf that produces aromatic compounds, including monoterpene diols and hotrienol, which give the finished tea its honey, muscat grape and ripe peach character. Farmers do not spray pesticides on the gardens because the tea depends on the insects, and the yield is low. Processing is a heavily oxidized oolong style, often around 60-70% oxidation, with long withering and repeated tossing. The leaf is twisted rather than rolled into balls and shows a mix of white-tipped buds, red-brown, yellow and green leaves. The liquor is amber-orange and resembles a light black tea in color but has oolong body and sweetness.
In Depth
Brew at a slightly lower temperature than most oolongs, 85-90°C (185-194°F), to protect the tender buds. Use 3-4 g per 120 ml in a gaiwan with 40-60 second infusions, or 2-3 g per 250 ml Western style for 3 minutes. It also makes a good iced tea.
The dry leaf should show five colors: white, yellow, red, brown and green. Lots of white-tipped buds indicate a higher grade. The aroma should be honeyed and fruity rather than toasty.
Not all tea labeled Oriental Beauty is leafhopper-bitten; some is a conventional oxidized oolong made in the same style. Without the insect bites, the honey-muscat aroma is weak. Darjeeling second flush teas with a "muscatel" note owe it partly to similar insect activity on the leaves.
See Also
- Taiwanese Oolong
- Insect-Bitten Tea
- Hsinchu Tea