Oriental Beauty (Dong Fang Mei Ren) is a quite unique oolong tea. It is unique in appearance in that it has white hair (very few oolong tea has white hair) on the leaf and the tea body is short and fat. So it is also named as Peng Feng Wu Long (fat oolong) or Bai Hao Wu Long (white hair oolong). It is unique in taste that it gives a kind of natural caramel flavor. It is unique in processing in that its material leaves have to be bitten by an insect, green fly Empoasca flavescens. The bite will stimulate to produce a special ingredient in tea leaf, which make the tea made by it give the caramel flavor. It is unique in the growing surroundings in that the tea has to grow in high mountain tea garden. Because only the high mountain tea can make the good quality of tea and the green fly can live there in natural ecological balance, and pesticide is not necessary to control the pests in the tea garden.
Oriental Beauty oolong was originated in Taiwan in 1900s. The story tells that once upon a time, the tea garden of a farmer in Xinzhu of Taiwan was severely attacked by green fly in Summer. The tea leaves are dying. But he hated the loss and still harvested the damaged tender leaves to make oolong tea. After the tea is made, it gives a kind of fascinating caramel flaovr unexpectedly. And he sold the tea very well. The loss was made up finally. Nowadays quite a lot of Oriental Beauty oolong are produced in South Fujian. Because in Taiwan there are less high mountain tea gardens than South Fujian. And these two places are very close and similar, just across a straight. There are a lot of communications in tea growing and processing among Taiwan and South Fujian.
The tea grows in Dai Yun Shan of South Fujian. The altitude is 1100m. The cultivar is Jin Xuan.
The tea was harvested in Summer in Dai Yun Shan of South Fujian.
The tea was hand plucked with the standard one bud two leaves.
The tea cultivar is Jin Xuan.
This is the miraculous insect green fly which is critcial to make the unique caramel flavor of oriental beauty.
The tea leaves bitten (or more precisely ‘sucked’) by green fly.
The processing of oolong tea starts from outdoor withering, then it will undergo indoor witheirng, Zuoqing (Shaking and Colliding, combined with put fermentation), Frying, Rolling and Roasting.
Oriental Beauty(Dong Fang Mei Ren)=Fat Oolong (Peng Feng Wu Long)=White Hair Oolong (Bai Hao Wu Long). In some case, there is one kind of spcecial way to appreciate this tea, adding one drop of brandy to the brewing and becoming the tea champagne.