This lauded Taiwanese oolong, sometimes referred to as Bai Hao Oolong or as Peng Feng Cha ('braggart's tea'), is legendary in reputation, despite only having developed within the last century. The terpenes in the growing leaves provoked by the bites of leafhoppers are enhanced by careful oxidation to create a resinous, almost piney aroma and honeyed sweetness. This tea enhances the characteristic profile with a little yeasty, woody spice recalling white tea and the soft tang of goji berries.
Written by Sigi
Sourcing
This spring, we traveled to many counties in Taiwan in search of a Dong Fang Mei Ren with good value, as it is a tea that's often expensive, but rarely worth the price. After visiting many producers and doing dozens of tasting sessions, we decided to pick this one for Nannuoshan as it impressed us with its substantial richness and mouth-filling qualities, especially at such an affordable price.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.