Origin: Wa Shan, Cangyuan county, Yunnan province, China
Cultivar: 金萱 Jin Xuan “Golden Lily”
Elevation: 1600m-1820m
Harvest:
April 10th-April 7th , 2022Dong Fang Hong, "Eastern Beauty Red," is a newer style of tea that combines oolong and red tea processing methods.
The tea leaves of Dong Fang Hong are tumbled and shaken in the yaoqing, which is a bamboo cylinder used to mix and bruise the leaves. This encourages specialized oxidation creating multi-faceted aromas and flavors of fruits and flowers.
This tea has a flowery nectar character. It is reminiscent of a Second Flush Darjeeling muscatel with a strong orchid and rose presence coupled with nuances of fermented fruits and honey often associated with classical Eastern Beauty oolong.
Over the past three years we have witnessed the trend of Eastern Beauty oolong processing tactics pushed to the red tea levels of oxidation that marks a new trend amongst South-Eastern Asian, Taiwanese and Yunnanese producers.
Add 5g to a Gaiwan or Gongfu teapot (per 150ml).
Use 195°F water.
Don’t rinse this tea.
Infuse 1
st brew for 45 seconds - 1 minute.
Infuse 2
nd brew for 30 seconds.
Repeat several times at 30 - 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tealeaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.
