Dong Fang Mei Zhen "AA" (Oriental Beauty)

A warm aroma of caramel candies and a delicate, creamy liquor color. Light, with a fresh sweetness and a gentle astringency that softly coats the mouth. Notes of grape skin tenderness and éclair-style crème brûlée. It feels as if an organic perfume boutique has been combined with a French bakery—profiteroles filled with custard and sparkling hints of champagne throughout.

A state of light zen and inner calm. An excellent tea for ending the workday or setting the tone for a slow, unhurried weekend.

Its unique aroma, appearance, and flavor are the result of a multi-stage production process:

• Primary fermentation, initiated by small cicadas that bite the tea leaves. This is what creates the distinctive fruity notes. Thanks to these tiny creatures, the tea is considered fully organic—no pesticides or herbicides are used on the plantations.
• Harvesting of tea buds and the top two leaves
• Withering, during which the raw material is gently hand-mixed more than five times; this stage forms the pronounced red fermentation edge, the yellow-brown leaf tone, and the signature aroma
• Fermentation, during which the tea develops a reddish hue and a bright fruity fragrance
• Rolling
• Drying
• Roasting

Brewing with water at 80–85°C:

• In a porcelain gaiwan or clay teapot: 3–5 g per 100 ml of vessel volume
• In a glass teapot (infusion or stovetop brewing): 10–12 g per liter

Cold brew: steep in cold water for 6–8 hours, using 4 g per 500 ml for a refreshing drink