DMS ‘Chaa Nang Ngam’ Cing Xin Oriental Beauty Oolong, handpicked, also: Bai Hao (White Tip) Oolong, Dong Fang Mei Ren
This special tea, also referred to as the “champaign” amongst the Oolong teas, is only harvested once a year during summer. The top leave (the “tip”) is then covered with tiny white hair, which has gotten the tea the designation “White Tip Oolong” or “Bai Hao Oolong”. The Cing Xin cultivar was brought from Taiwan to north Thailand only about the middle of the 1990s. Besides the mentioned “silver tip”, another specific factor is responsible for the special taste of the Cha Nang Ngam Cing Xin Oriental Beauty Oolong tea, which is also essential y characteristic for Taiwanese Oriental Beauty Oolong (Dong Fang Mei Ren): the leaves are bitten by a leafhopper species, whose proboscis leaves behind a secretion in the tea leaf, which mixes and reacts with the tea leafe juice remaining there. The insect’s interaction produces a small brown (initially white) stain on the tea leaf. However, other than the most Taiwanese Bai Hao / Oriental Beauty Oolong tea, which is generally oxidized to a rather high degree of oxidation close to that of black tea, our Cha Nang Ngam Cing Xin Oriental Beauty Oolong in north Thailand is processed to only to a medium degree of oxidation, highlighting the special floral notes of this tea and causing them to dominate the characteristic sweet taste of Oriental Beauty Oolong Tea. II fitting the “Pouchong” Oolong tea category.
In the nomenclature of the DMS Cha Nang Ngam Cing Xin Oriental Beauty Oolong tea, DMS means the cultivation region Doi Mae Salong, ‘Cha Nang Ngam’ is Thai language for ‘beautiful female’, whith ‘beautiful’ in terms of diligent, demure, gracious. Cing Xin is the Chinese / Taiwanese name of this old Taiwanese Oolong tea cultivar, while ‘Beauty’ is a shortened form of ‘Oriental Beauty, a designation that became most common for this particular tea later on and is the name under which it is best known today.
Our north Thailand version of Bai Hao / Cing Xin / Oriental Beauty Oolong Tea, enjoying a precious reputation in the tea cultures of both China and Taiwan, is vibrantly deep yellow to bright orange in the cup and reveals a pronounced and deep floral note, though virtually without any of the bitter component that is often typical for such floral aromas. While the scent of the dry tea leave only slightly hints at the tea’s taste, the fragrance of the infusion already reveals and promises a lot of the then unfolding diversity of a spring meadow.
For the best taste result, we recommend a dosage of 3 – 5 grams of the rolled Oriental Beauty Oolong tea on 300ml of hot water at an infusion temperature around 85°C and an infusion period of 1 – 3 minutes. The aromatic spectrum is maintained lossless for at least 4 to 5 infusions.
However, if prepared in the context / style of the Chinese tea ceremony Gong Fu Cha, tea masters will infuse this particular Oolong tea significantly more often, namely up to 10 times and more, in order to isolate and showcase each individual aspect of the tea’s taste and aroma. A guaranteed success with every tea degustation or tea ceremony!