DONG FANG MEI REN
ORIENTAL BEAUTY
WULONG
★ PESTICIDE-FREE GARDENING
Beipu, Hsinchu, Taiwan
Dong Fang Mei Ren is a distinctive Taiwanese wulong tea from Taiwan, known for its natural sweetness and complex aromatic profile. The tea is influenced by leafhopper activity, which initiates a unique transformation in the leaves before processing. It is valued for its rich texture, honeyed character, and layered notes of ripe fruit, flowers, and gentle spice. MORE
AROMA
Bread, honey, grapes
TASTE
Bakery, honey, creamy
CULTIVAR: Qing Xin Da Mao
HARVEST: Spring, 2022
WULONG
★ PESTICIDE-FREE GARDENING
Beipu, Hsinchu, Taiwan
Dong Fang Mei Ren is a distinctive Taiwanese wulong tea from Taiwan, known for its natural sweetness and complex aromatic profile. The tea is influenced by leafhopper activity, which initiates a unique transformation in the leaves before processing. It is valued for its rich texture, honeyed character, and layered notes of ripe fruit, flowers, and gentle spice. MORE
AROMA
Bread, honey, grapes
TASTE
Bakery, honey, creamy
CULTIVAR: Qing Xin Da Mao
HARVEST: Spring, 2022
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Dong Fang Mei Ren is a traditional Taiwanese wulong tea produced in Taiwan, most notably in regions such as Hsinchu County and Miaoli County. It is made from cultivars such as Qing Xin Da Mao, which are particularly suitable for this style. The tea is known for its distinctive production process, which relies on natural interaction with leafhoppers.
Before harvesting, the tea leaves are partially bitten by leafhoppers (Jacobiasca formosana), triggering a defensive response in the plant. This process alters the chemical composition of the leaves, increasing the development of aromatic compounds. The result is a material with enhanced sweetness and complexity even before processing begins.
The production follows the wulong method, including withering, oxidation, fixation, and drying, with a relatively higher level of oxidation compared to other Taiwanese wulongs. This allows the tea to develop a richer and more integrated profile. Dong Fang Mei Ren occupies a unique position within tea culture, valued for its natural sweetness, smooth texture, and complex aromatic expression shaped by both environment and biological interaction.
TERROIR
Dong Fang Mei Ren is cultivated in the northwestern regions of Hsinchu County and Miaoli County, within Taiwan. These areas are characterized by low to mid elevations, a humid subtropical climate, abundant rainfall, and warm temperatures. Such conditions support continuous plant growth and create a favorable environment for both tea cultivation and the presence of leafhoppers.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient base, allowing steady development of the tea plants without excessive vigor. The moderate altitude and stable climate contribute to the formation of soft, pliable leaves suitable for higher oxidation levels. A defining feature of this terroir is the natural presence of leafhoppers (Jacobiasca formosana), which thrive in these ecological conditions. Their interaction with the tea plants is essential for the production of Dong Fang Mei Ren, as it initiates biochemical changes that enhance aromatic complexity and sweetness. This relationship between plant and insect is a key component of the tea’s identity.
Another important aspect is the balance between climate and cultivation practices. Farmers manage the gardens in a way that allows leafhopper activity while maintaining plant health. This integration ensures that the final tea expresses both the environmental conditions of the region and the unique transformation driven by natural biological interaction.
ORGANOLEPTICS
The dry leaf consists of a mix of twisted leaves and tips with a multicolored appearance, ranging from green and brown to reddish tones, reflecting a higher level of oxidation. The aroma of the dry leaves is rich and expressive, with notes of honey, ripe fruit, dried flowers, and a subtle spicy nuance. In a preheated teapot, the leaves release a deep and layered aromatic profile from the first infusion, where pronounced honeyed sweetness is supported by fruity and floral tones. As the infusion develops, the aroma becomes more integrated, combining ripe fruit notes with a warm, slightly muscat-like character.
The aroma of the liquor is full and complex, with a harmonious combination of honey, ripe fruit, and floral notes. The taste is smooth and rounded, with a medium to full body and a soft, velvety texture. A pronounced natural sweetness forms the core of the profile, supported by notes of stone fruit, light spice, and a very mild, well-integrated astringency. The characteristic influence of leafhopper interaction is reflected in the depth and richness of the flavor. The aftertaste is long and persistent, with a returning honeyed sweetness and a gentle, warming finish. In the empty cup after drinking, a rich honeyed and fruity aroma remains, leaving a refined and memorable final impression.
Dong Fang Mei Ren is a traditional Taiwanese wulong tea produced in Taiwan, most notably in regions such as Hsinchu County and Miaoli County. It is made from cultivars such as Qing Xin Da Mao, which are particularly suitable for this style. The tea is known for its distinctive production process, which relies on natural interaction with leafhoppers.
Before harvesting, the tea leaves are partially bitten by leafhoppers (Jacobiasca formosana), triggering a defensive response in the plant. This process alters the chemical composition of the leaves, increasing the development of aromatic compounds. The result is a material with enhanced sweetness and complexity even before processing begins.
The production follows the wulong method, including withering, oxidation, fixation, and drying, with a relatively higher level of oxidation compared to other Taiwanese wulongs. This allows the tea to develop a richer and more integrated profile. Dong Fang Mei Ren occupies a unique position within tea culture, valued for its natural sweetness, smooth texture, and complex aromatic expression shaped by both environment and biological interaction.
TERROIR
Dong Fang Mei Ren is cultivated in the northwestern regions of Hsinchu County and Miaoli County, within Taiwan. These areas are characterized by low to mid elevations, a humid subtropical climate, abundant rainfall, and warm temperatures. Such conditions support continuous plant growth and create a favorable environment for both tea cultivation and the presence of leafhoppers.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient base, allowing steady development of the tea plants without excessive vigor. The moderate altitude and stable climate contribute to the formation of soft, pliable leaves suitable for higher oxidation levels. A defining feature of this terroir is the natural presence of leafhoppers (Jacobiasca formosana), which thrive in these ecological conditions. Their interaction with the tea plants is essential for the production of Dong Fang Mei Ren, as it initiates biochemical changes that enhance aromatic complexity and sweetness. This relationship between plant and insect is a key component of the tea’s identity.
Another important aspect is the balance between climate and cultivation practices. Farmers manage the gardens in a way that allows leafhopper activity while maintaining plant health. This integration ensures that the final tea expresses both the environmental conditions of the region and the unique transformation driven by natural biological interaction.
ORGANOLEPTICS
The dry leaf consists of a mix of twisted leaves and tips with a multicolored appearance, ranging from green and brown to reddish tones, reflecting a higher level of oxidation. The aroma of the dry leaves is rich and expressive, with notes of honey, ripe fruit, dried flowers, and a subtle spicy nuance. In a preheated teapot, the leaves release a deep and layered aromatic profile from the first infusion, where pronounced honeyed sweetness is supported by fruity and floral tones. As the infusion develops, the aroma becomes more integrated, combining ripe fruit notes with a warm, slightly muscat-like character.
The aroma of the liquor is full and complex, with a harmonious combination of honey, ripe fruit, and floral notes. The taste is smooth and rounded, with a medium to full body and a soft, velvety texture. A pronounced natural sweetness forms the core of the profile, supported by notes of stone fruit, light spice, and a very mild, well-integrated astringency. The characteristic influence of leafhopper interaction is reflected in the depth and richness of the flavor. The aftertaste is long and persistent, with a returning honeyed sweetness and a gentle, warming finish. In the empty cup after drinking, a rich honeyed and fruity aroma remains, leaving a refined and memorable final impression.
Check out our Dong Fang Mei Ren "Oriental Beauty" video review in 4K!
Dong Fang Mei Ren "Oriental Beauty"
4K Timelapse Video
WULONG
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