DMS Cha Nang Ngam Cing Xin Oriental Beauty Oolong
€6,90 – €43,80
Our DMS ‘Cha Nang Ngam’ Cing Xin Oriental Beauty is a handpicked, medium-oxidized Oolong tea ofrom Doi Mae Salong, north Thailand. In China and Taiwan, where this tea comes from, it is also referred to as ‘Bai Hao’ Oolong or Dong Fang Mei Ren. The crystal-clear amber cup of the northern Thai version of this tea convinces with its extremely complex, pronounced flowery-sweet taste and its rich, multilayered fragrance, reminiscent of lush summer meadows.
For more information and illustrations, please refer to the detailed product description below.
DMS ‘Cha Nang Ngam’ Cing Xin Oriental Beauty Oolong
Originally, Oriental Beauty Oolong Tea comes from the southeast Chinese province of Fujian and from Taiwan. There, it also goes by the Chinese name “Dong Fang Mei Ren.” In the tea cultures of China and Taiwan, this tea enjoys particular fame and reputation due to its rich tradition and exceptional taste. Accordingly, it is often referred to as “the champagne” among teas.
In the nomenclature of the DMS Cha Nang Ngam Cing Xin Oriental Beauty Oolong tea, DMS means the cultivation region Doi Mae Salong. Then, ‘Cha Nang Ngam’ is Thai language for ‘beautiful female’, whith ‘beautiful’ in terms of diligent, demure, gracious. And ‘Cing Xin’ is the Chinese / Taiwanese name of this ancient Oolong tea cultivar, while ‘Oriental Beauty’ is a designation widely common for this tea today.
Our northern Thai version of Bai Hao / Dong Fang Mei Ren / Oriental Beauty is of sated amber to bright orange colorin the cup. At this, the crystal clear infusion shows a highly complex, pronounced flowery taste. However, this comes with virtually none of the bitterness often coming with such floweriness. Both dry leaf material and infusion exude the rich fragrance of a lush summer meadow. But only the tea’s taste reveals the unparalleled wealth and multilayeredness to its full extent.
Place of Origin and Tea Cultivar
Doi Mae Salong is the center of tea cultivation in north Thailand. Since the end of the 1980’s, there’s a number of Taiwan-imported tea varieties growing here, besides the native Assamica type tea tree. Meanwhile, the local community, consisting of ethnic Chinese settlers and several mountain tribes, has made tea the region’s major cash crop. One of those import tea plant varieties is the Cing Xin cultivar. Just like in Taiwan, this variety serves for the production of both Oriental Beauty Oolong tea and green tea. The “tips”, i. e. the most upper and youngest leaves at the end of each branch, characteristically show a tight cover of fine white hair. This is why in Taiwan the variety also goes by the name of “Bai Hao” (“white tip”). Accordingly, our DMS Cha Nang Ngam Cing Xin Beauty Oolong is also a product of the Cing Xing cultivar.
In north Thailand, the Cing Xin tea cultivar was imported during the 1990’s only. Once a year, for a short period only, it serves for picking the leaves for our DMS ‘Cha Nang Ngam’ Oriental Beauty Oolong tea. During that time, the top leaves (tips) show as a tight cover of fine white hair. This has gained the tea the alternate designation ‘Bai Hao’ or ‘White Tip* Oolong. Like most of our Thai teas, our Oriental Beauty also comes from the region around the town of Doi Mae Salong.
Besides the mentioned white tip, there is another highly specific factor responsible for the exceptional taste of Oriental Beauty. The leaves are bitten by a leafhopper species, whose proboscis leaves behind a secretion in the tea leaf. This mixes and reacts with the tea leaf juice remaining there. As a visual result, the insect’s interaction produces a small brown (initially white) stain on the tea leaf. And the resulting taste is what has made Oriental Beauty famous.
Most Taiwanese Dong Fang Mei Ren teas show a high level of oxidation. However, this is not the case for our northern Thai Oriental Beauty. Much rather, our ‘Cha Nang Ngam’ displays only medium oxidation level, highlighting the special floral notes of this tea.
During processing, the tea leaves receive a tight rolling. As a result, the final tea appears granulated: one ball-shaped granule for each tea leaf.
For the best taste result, we recommend a dosage of 3 grams Oriental Beauty Oolong tea on 200ml of hot water. At this, select water temperature of 85°C after boiling. Then, let infuse for 2-3 minutes. Even with western preparation, this tea will maintain taste and aroma for 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. This can mean up to 10 infusions, or even more. This is for the sake of isolating and showcasing individual aspects and patterns of the tea’s taste and aroma. A guaranteed success with every tea degustation or tea ceremony!
For more information about our DMS Cha Nang Ngam Oriental Beauty Oolong tea, also read our dedicated blog article:
And here’s to more Thai Oolong teas at Siam Tea Shop…
25g, 50g, 100g, 200g