Deerland Grade: A-D/Tasting Collection for the expirienced taster.

 

A full tasting collection of authentic Taiwanese Oriental Beauty.

 

DongFangMeiRen, as known as Oriental Beauty or Eastern Beauty, is a very specific tip-type oolong originally developed in XīnZhú County, Taiwan since the 19th Century.

It is a highly oxidized tea traditionally made with QīngXīnDàPang (cultivar) tea shoots that are infected by the tea jassid in summer. BěiPǔ township, the birthplace to Oriental Beauty, still hosts a few (less than three to be exactly) tea-making families that produce the most authentic Oriental Beauty for over a hundred years.

We are honored to select and present an Oriental Beauty collection (8g per sample; in total 5 samples) which covers the range of fresh-made/aged tea, summer/winter tea in different grades produced by one of the oldest Oriental-Beauty-making families in Taiwan.

The note of a well-done Oriental Beauty is usually a mix of rose, honey and woody herb.

For more details on each sample, please visit links below:

Entry-Level Winter Tea 

Mid-Level Summer Tea with more umami flavors

Mid-Level Summer Tea with more sweet herbal flavors

Premium Winter Tea

Aged Summer Tea 2015

 

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DōngFāngMěiRén, also known as Oriental Beauty or Eastern Beauty, is a heavily oxidized, non-roasted, tip-type oolong tea originating in XīnZhú County, Taiwan. It is a tea traditionally processed from QīngXīnDàPang (tea cultivar) tea shoots that are infected by tea jassid (Jacobiasca formosana). Tea jassids suck the phloem juices of the tea stems, leaves, and buds and lead to the plant's defensive production of monoterpene diol and tocotrienol which give the tea its unique honey and ripe fruit-like flavor.

 

Because of the need for tea jassid feeding, the tea mostly has to be grown in warmer, lower altitude (300-800m) areas. In Taiwan, the traditional center for DōngFāngMěiRén's production locates in BěiPǔ and ÉMéi townships in XīnZhú County.

 

The production of DōngFāngMěiRén can date back to when Taiwan first exported tea to the west in the 19th century. It soon became popular among tea lovers around Europe ever since. Its popularity also makes it become an oolong that has various names, such as:

— White-Tip Oolong: After the tea is properly processed, the tips of the tea shoots would turn white.

— Five-colors Tea: After the tea is properly processed, the tea leaves would turn into many different colors, including mustard yellow, wine red, moss green, wood brown and so.

— Champagne Oolong: For some says, it is a good pair with a few drops of Champagne or Brandy.

— Puff Oolong/Phòng-Hong Tê: 'For it can be so pricey and no one would believe.

— Ian-á Tê: In Taiwan, farmers use the local name of the tea jassid that plagues the plant to title the tea. Tea jassid's local nickname is "Ian-á". And "Tê" refers to "tea" in Taiwanese language.

— Oriental Beauty/Eastern Beauty: It probably was named by British merchants at the very beginning. Some have turned it into storytelling and claimed that this name was given by the English Queen Victoria in the 19th century, for she was so amazed by the beautiful taste and appearance of the tea.       

 

 

《北埔東方美人品飲組》

《傳統東方美人茶;十九世紀起風靡西方的『福爾摩沙烏龍』》

《品飲組合是為愛茶人和評茶練習者設計。由北埔最老字號、百年來世代傳承的東方美人專研製茶師親製。涵蓋入門以至極品;夏以至冬;新以至老的五款茶,讓人細細品味、比較東方美人韻味流轉的變化。》

《茶葉,對十九世紀的台灣而言可不只是飲品,而是整個家園的經濟命脈;甚至曾佔了台灣出口貿易額的90%。當時最搶手、歐洲訂單紛紛指名的『Formosa Oolong Tea 福爾摩沙烏龍』,往往指的是製法源自新竹客家茶園,別名『東方美人』的重發酵烏龍茶。東方美人的原葉,必須是「被小綠葉蟬齧咬過」的『青心大冇』(品種)嫩芽、嫩葉。青心大冇受小綠葉蟬咬食後啟動抗病機制,釋放出與健康茶樹不同的生長物質,其物質又與小綠葉蟬的唾液產生複雜反應,芽葉裡的葉綠素、可溶性醣類、和游離胺基酸減少,而多元酚、兒茶素和咖啡因的含量則相對增加。再經特殊製茶工序,就成了夾玫瑰、木質香氣;茶湯帶天然蜂蜜、熟果甜的東方美人。外形則葉片捲曲、呈綠、黃、紅、褐等色;芽顯白,因此又稱『五色茶』或『白毫烏龍』。》

《傳說『東方美人』的名字是英國維多莉亞女王見其茶湯甜美;茶葉在水中如美女旋舞所起。實際上,更可能是英國商人為了廣告編的故事。不論如何,東方美人這位原生台灣的百年絕色很早即受到各國人喜愛,是不爭的事實。》

2020 "All Beauty" | BěiPǔ Oriental Beauty Collection | 8g*5

€59.99Price
  • 1. Put in 4g of tea leaf for every 100 cc. of tea.

     

    2. Fill your pot with 85~95°C hot water and let the tea steeps for 60 sec.

     

    3. Pour the tea out to another container. Repeat the steps above for another round of brewing.

     

    4. Second & third round brewing: 45~55 sec.

    After three rounds of brewing: >60 sec.

    The taste may be drained in eight rounds.

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