It is believed that the birthplace of Dongfang Meiren is Taiwan. According to legend, first "Champagne Oolong" was produced there. But, despite this, its production can now be found in other countries. Quality "Oriental Beauty" will depend not only on the variety and the crop, but also from the tea master.
The uniqueness of this tea is not only in its visual characteristics, but also in its taste, and the process of its production.
Peng Feng is made of selected tea leaves that have been bitten off by small green cicadas. At the site of the bite, the tea leaf juice is released, which causes a fermentation sheet to occur long before harvest. At the final stage of production, the tea has an exquisite aroma with a honey- sweet and fruity aftertaste.
Not so long ago a similar tea was made in the north of Thailand, in the mountains of Doi Mae Salong, by a Taiwanese tea master, exclusively for export to Taiwan.
How to Brew Bai Hao Oolong (Peng Feng)
There are many ways to brew Peng Feng, and we consider one of the most popular. We need a glass teapot/mug or porcelain/ceramic gaiwan clean water.
- Take 5-6 grams of tea per volume of 150-250 ml.
- Bring the water to a boil & turn off heat to let the water cool down to 80 - 90 C ° (fahrenheit 194 - 176).
- Put the tea in a teapot / gaiwan and pour the water.
- Wait 5-10 seconds and then drain the water.
- Re-pour tea with the water and give infusions for 30-60 seconds.
- Pour it into another teapot/mug and tea is ready for drink.
Tea can be brewed from 5 to 8 times, depending on the taste you prefer. With each subsequent brewing time increase it by 10 - 20 seconds.
Enjoy your tea! Tea Village Team.