Studio pack
Dōngfāng Měirén
Golden cup
Brewing profile
Origin notes
Tea origin
Taiwan Oolong
Dōngfāng Měirén东方美人
dōngfāng měirén
- Origin
- Táiwān (臺灣, Táiwān)
- Tea type
- Taiwan Oolong
- Water temperature
- 80 °C
- Gongfu water temperature
- 92 °C
SKU · DONGFANG-MEIREN-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān)
- Tea type
- Taiwan Oolong
- SKU
- DONGFANG-MEIREN-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 150–200 ml (gongfu method) or 3–4 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) is the ideal choice, allowing the delicate aroma to unfold and controlling steeping. Yíxīng clay teapots (宜興紫砂壺) or glass teaware (f...
- Water temperature
- 80 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Oolong
- Soil
- Red-yellow lateritic soils (紅黃壤, hóng huáng rǎng), rich in humus, with good drainage. Mountain streams and watercourses maintain stable humidity.
Taste
- Liquor Color
- Amber to orange-red, bright, clear, transparent, with deep luster, resembling the color of shining amber or dark honey. Significantly darker than most oolongs, reflecting the hi...
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 3
- Sensory Source Descriptor O Intensity
- 3
- Sensory Source Descriptor Rb Intensity
- 4
Details
- Name Breakdown
- Дунфан Мэй Жэнь имеет рекордное для чайного мира количество альтернативных названий, каждое из которых отражает определённый аспект его истории и характера:
- Amino Acids
- L-theanine (L-茶氨酸) — the key amino acid responsible for sweetness and "umami" flavor overtone, as well as the relaxing effect of tea. Also present are glutamic acid, a...
- Minerals
- Potassium, magnesium, manganese, iron, fluorine, zinc — in trace amounts.
- Vitamins
- C (ascorbic acid, partially destroyed during oxidation), E (tocopherols), K, B-group vitamins.
- Early harvest months
- 4, 9
- Late harvest months
- 5, 10
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