Origin: Doi Mae Salong, Thailand Cultivar: Ruan Zhi Harvest:March 28-April 4, 2023 Elevation: 1,200m
High mountain Dong Fang Hong, "Eastern Beauty Red," is a newer style of tea that combines oolong and red tea processing methods. Our partners in Doi Mae Salong produced this distinctive spring micro-lot of tea using the Ruan Zhi cultivar for its intensity of taste and complexity of ripe fruit and tropical floral bouquet. These are the same Ruan Zhi cultivar gardens that produce our Ruby Oolong in the late spring and monsoon season. Using different plucking and processing methods we get this amazing batch of tea with ripe nectarine, cherry and multi-floral accents. To create Dong Fang Hong, the two leaves and a bud plucks are tumbled in a yaoqing bamboo drum and left to wither and oxidize overnight on trays until the leaves give off a special aroma. The tea is expertly roasted and gently dried to fix the deep amber liquor and fruity aspect. Each infusion possesses a vibrant taste and enlivening Qi (energy).
Traditional Preparation
Add 5-6g tea per 150ml (5oz) to a gaiwan or gongfu teapot. Use 200°F water. Infuse for 2-3 minutes and decant. Repeat several times. Use more leaves and less brew time but don’t rinse the tea so you can preserve the unique aromas.
Origin
Doi Mae Salong, Thailand
About this Product
Origin: Doi Mae Salong, Thailand Cultivar: Ruan Zhi Harvest:March 28-April 4, 2023 Elevation: 1,200m
High mountain Dong Fang Hong, "Eastern Beauty Red," is a newer style of tea that combines oolong and red tea processing methods. Our partners in Doi Mae Salong produced this distinctive spring micro-lot of tea using the Ruan Zhi cultivar for its intensity of taste and complexity of ripe fruit and tropical floral bouquet. These are the same Ruan Zhi cultivar gardens that produce our Ruby Oolong in the late spring and monsoon season. Using different plucking and processing methods we get this amazing batch of tea with ripe nectarine, cherry and multi-floral accents. To create Dong Fang Hong, the two leaves and a bud plucks are tumbled in a yaoqing bamboo drum and left to wither and oxidize overnight on trays until the leaves give off a special aroma. The tea is expertly roasted and gently dried to fix the deep amber liquor and fruity aspect. Each infusion possesses a vibrant taste and enlivening Qi (energy).
Traditional Preparation
Add 5-6g tea per 150ml (5oz) to a gaiwan or gongfu teapot. Use 200°F water. Infuse for 2-3 minutes and decant. Repeat several times. Use more leaves and less brew time but don’t rinse the tea so you can preserve the unique aromas.
Tasting Notes
Ripe nectarine, magnolia, tea rose, wintergreen and black sugar
