Dong Fang Mei Ren AA (2025)

General

Tea came to Taiwan in the 18th century from China. Geographically, Taiwan is located closest to the wulong tea production areas of mainland China, and so the first varieties introduced to the island were varieties used in the production of wulong tea. By the 19th century, tea had developed into one of Taiwan's most important exports. Tea production is practiced in every part of Taiwan.

The most important tea style could be considered the so-called high mountain oolong tea varieties (Gao Shan Cha / High Mountain Oolong). These are normally rolled into a ball, with a fairly low degree of oxidation and roasting. In the case of these tea varieties, the names of the mountain regions of origin (e.g. Ali Shan, Li Shan, Da Yu Ling, Shan Lin Xi, etc.) and the tea bush variety used are often mentioned in the names of the tea varieties (Jin Xuan, Qingxin, etc.). Dong Ding Mountain wulong tea is often slightly darker roasted, and is sometimes classified as its own style alongside high mountain wulongs.

Baozhong is a wulong-style very lightly oxidized tea, which in Taiwan's classification has its own style alongside Wulong tea. This is more vegetal in tone than high mountain wulong teas.

Taiwanese black teas are very similar to Chinese teas. The teas are whole-leaf and the most significant variety used is the variety TTES #18, or Hong Yu, Red Jade, developed in Taiwan. The most significant production area is Sun Moon Lake, or Ri Yue Tang, located in Nantou County.

Dong Fang Mei Ren, or Oriental Beauty, is a tea with tip buds and small leaves, which could be described as a cross between wulong and black tea. Insects are allowed to eat the tea leaves, which gives the tea its unique aroma and taste.

Green teas are also produced on the island, but these are largely imitations of Chinese tea styles, so their reputation has been diminished.

This tea

This 2025 Dong Fang Mei Ren has a medium leaf size, which is why we have given it a grade of AA in our three-tiered grading system. The slightly larger leaf size gives the tea a slightly more waxy and woody tone, while the smaller leaf sizes emphasize the fruitiness. A great complex tea!

Taste

The dry tea has a subtle woody and surprisingly cherry aroma. In the cup, the aroma is antique woody, chamomile and slightly mushroomy. The taste has the sour sweetness of dried fruits and dry floral notes, as well as a waxy woody note.

Infusion

Like other wulong teas, this tea can be brewed in a clay teapot, but if you particularly like the delicate floral aromas, a glass or porcelain pot works better. One hundred degree water is used for infusing. If you are using a teapot with a capacity of more than 500ml, you can use 3-4g of leaves, or about a tablespoon. The leaves are brewed for 2-3 minutes. If you are using a small (50-300ml) teapot that can be used for gongfu brewing, the amount of leaves is about 3-4g per 100ml. The brewing time is 20-30 seconds. The first steeping can be done longer, as dry leaves do not infuse flavors effectively at first.