Origin:Wa Shan, Cangyuan County, Yunnan Province, China Elevation: 1600m-1820m Cultivar: Jin Xuan Harvest: March 20- April 4th, 2020
Dong Fang Hong, "Eastern Beauty Red," is a newer style of tea that combines oolong and red tea processing methods. To create the Dong Fang Hong, the tea leaves are tumbled in the yaoqing to bruise the leaves. This encourages specialized oxidation creating multi-faceted aromas and flavors of fruits and florals. The tea is reminiscent of a Second Flush Darjeeling muscatel with nuances of Eastern Beauty oolong from Taiwan, while at the same time showing off a presentation of flavors that is totally new.
Over the past three years we have witnessed the trend of Eastern Beauty oolong processing tactics pushed to the black tea levels of oxidation that mark a new trend amongst South-Eastern Asia, Taiwanese and Yunnan producers. We chose a few this year to share with our discerning and tea-curious drinkers.
Origin
Wa Shan, Cangyuan county, Yunnan province, China
Description
Origin:Wa Shan, Cangyuan County, Yunnan Province, China Elevation: 1600m-1820m Cultivar: Jin Xuan Harvest: March 20- April 4th, 2020
Dong Fang Hong, "Eastern Beauty Red," is a newer style of tea that combines oolong and red tea processing methods. To create the Dong Fang Hong, the tea leaves are tumbled in the yaoqing to bruise the leaves. This encourages specialized oxidation creating multi-faceted aromas and flavors of fruits and florals. The tea is reminiscent of a Second Flush Darjeeling muscatel with nuances of Eastern Beauty oolong from Taiwan, while at the same time showing off a presentation of flavors that is totally new.
Over the past three years we have witnessed the trend of Eastern Beauty oolong processing tactics pushed to the black tea levels of oxidation that mark a new trend amongst South-Eastern Asia, Taiwanese and Yunnan producers. We chose a few this year to share with our discerning and tea-curious drinkers.
Add 6g tea leaves to a Gaiwan or Ming Cha Teapot (per 150ml). Use 200°F water Infuse for 45 seconds and decant. 2nd infusion: 15 seconds 3rd infusion: 30 seconds 4+: add 15 seconds per infusion