Dongfang meiren

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Dongfang meiren, also known as Oriental Beauty or White-tip Oolong, is a special oolong tea from Hsinchu County in Taiwan.

What makes it special
- It’s made from tea leaves bitten by the tea jassid insect. The bite triggers flavors, giving a honey-like, fruity aroma and a sweet taste.
- The buds turn white at the edges, which is why it’s also called white-tip oolong.
- The tea is highly oxidized (about 70%) but not roasted, giving a flavor close to black tea with a smooth, sweet finish.
- It’s often marketed in the West as Oriental Beauty, White-tip Oolong, or Champagne Oolong.

Growing and harvesting
- The tea is grown without insecticides to invite the jassid insect to bite the leaves.
- It’s mainly grown in the warmer, northwestern hills of Taiwan at 300–800 meters elevation, especially Beipu and Emei in Hsinchu.
- Harvest happens only in midsummer, and only about 40–50% of the leaves are used. The yield is low, which makes the tea relatively expensive.
- The production uses the bud and two young leaves (not the top four or five like many other oolongs).

Flavor and color
- Fresh aroma is fruity and honey-like; the brewed tea is bright reddish-orange and naturally sweet with little to no bitterness.

Brewing
- Brew at 80–85°C (176–185°F).
- First infusion takes about 1–2 minutes, with longer steeping for subsequent brews. Leaves can be steeped several times.

Origins and names
- The tea originated in the late 19th century when Taiwan started exporting oolong tea. It’s sometimes linked to John Dodd, a tea merchant who exported it to the West from Tamsui.
- In Chinese, it is commonly called 東方美人茶 (dōngfāng měirén chá) “eastern beauty tea.” Other names include 白毫烏龍茶 (báiháo wūlóng chá) “white-tip oolong,” and several regional names that reflect the insect and bragging traditions.

Cultural notes
- Beipu has the Penghong Tea Museum and hosts a Penghong Tea Industry and Culture Festival, celebrating this unique tea.