DMS Cha Nang Ngam Cing Xin Oriental Beauty Oolong

Rated 5.00 out of 5 based on 1 customer rating
(3 customer reviews)

6,5039,90

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.

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Description

Oriental Beauty Oolong Tea (Dong Fang Mei Ren) from Thailand

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.

Bai Hao Cing Xin Beauty Oolong Teepflanzen in Doi Mae Salong im Februar 2013In 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.

DMS ‘Chaa Nang Ngam’ Cing Xin Beauty Oolongalso: Bai Hao Oolong, Oriental Beauty (Dong Fang Mei Ren), (White) Silver NeedleOur 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.

DMS ‘Chaa Nang Ngam’ Cing Xin Beauty Oolong, Bai Hao Oolong, Oriental Beauty (Dong Fang Mei Ren), (White) Silver Needle: young red leaves in Februry 2013What is Oriental Beauty?

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.

Processing

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.

Preparation

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!

Oriental Beauty Oolong tea (Dong Fang Mei Ren) from north Thailand

For more information about our DMS Cha Nang Ngam Oriental Beauty Oolong tea, also read our dedicated blog article:

DMS ‘Cha Nang Ngam’ Oriental Beauty Oolong Tea – North Thailand’s “Dong Fang Mei Ren

 And here’s to more Thai Oolong teas at Siam Tea Shop…

Additional information

Weight N/A
Weight

25g, 50g, 100g, 200g

3 reviews for DMS Cha Nang Ngam Cing Xin Oriental Beauty Oolong

  1. Robert McManus

    This one was completely different from what I thought it would taste like, however it is really good! For some reason, I was thinking a little darker, more roasted or possibly close to some of the Oriental Beauty that I’ve had. This is not the case here.

    Both the dry and infused leaves did not change in its consistency of fresh cut spring grass and wild onions. There is a certain bothiness to the liquid that is full and satisfying. It is very easy to sip this tea, with its smooth green tea-like qualities that ends the mouth with a touch of sweetness.

    I found the leaves to be of excellent quality and completely enjoyed watching the leaves unfurl a little after each infusion. This tea is perfect for experiencing with a gaiwan!
    There is a small, I mean very small amount of astringency detected if the water temp is much above 185 °F, however I tried it closer to boil and found it still pleasant – not offensively overpowering. No matter the steep time or water temp, the tea was found to be very forgiving – which is uncommon with most greener oolongs. They can be quite cantankerous, and refuse to be nice or sweet if not given their cooler pool of water.

  2. Dmitrij Sorokin

    Chaa Nang Ngam в переводе с тайского означает “Красивая женщина”. Но “красота” в значении старательная, скромная, добрая. Вот такая красотка и нарисована на упаковке чая. Но я не смог идентифицировать этнический инструмент. Это не тайский wot (โหวด) и тем более не кhene (แคน).

    Вид сухого чая – зеленовато-коричневые катышки. Похож на тайваньские улуны. Запах яркий, цветочный.

    При заварке возникает аромат меда и в дальнейшем сменяется на запах вареного изюма.

    Страница продукта говорит о том, что этот улун собирается только раз в год. Чайные кусты Алишань привезены из Тайваня, и так же, как и тайваньская “Восточная красавица” кусаются местными цикадками. Их секрет остается на листьях в виде коричневых пятен.

    Вкус – нарцисс и мед. Чем-то даже похож на Светлый Шуйсянь, но с перевесом в цветочную ноту. Чай очень мягкий. Сколько не заваривал, ничего резкого во вкусе. Мне он понравился. Но это точно не Восточная красавица, намек на которую идет в описании продукта.

  3. Rated 5 out of 5

    Fabrice (verified owner)

    Accustomed to Oriental Beauty of taïwan, sweeter, I am very satisfied with this tea. Flowers and exotics fruits are the main taste in the mouth.

    Upper water temperature gives more minerality to the tea that disapears at a lower one.

    Or else this tea has very long and good taste in mouth after the last sip.

    A very good tea at a very good price.

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