DMS 'Chaa Nang Ngam' Beauty Oolong Pearls

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Pureleaf
Average preparation
185 °F / 85 °C 0 min, 30 sec

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  • “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...” Read full tasting note
    88
    Pureleaf 133 tasting notes

From Siam Tee Shop

This special, only once a year possible harvest of a precious tea plant species imported from Taiwans Alishan mountains in the midst ninteties is handpicked form the blossoming tea plant this tea derives its name from. 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 stain on the tea leaf, as it also would be characteristic for a Taiwanese ‘Oriental Beauty’.

In the nomenclature, 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, while ‘Beauty’ hints to the methodical kinship with the Formosa Oriental Beauty.

This exceptional tea of relatively low degree of fermentation (estimated 20-30%), which enjoys very high reputation in the Chinese and Taiwanese tea cultures, is vibrantly bright to sated yellow in the cup and reveals a pronounced bloomy note, though virtually without any of the bitter component that is often typical for such bloomy aromas. While the scent of the dry tea leave only slightly hints at the tea’s taste, the infusion’s fragrance already promises a lot of the then unfolding diversity of a spring meadow.

For the best taste result, we recommend a dosage of 3gr – 5 grams of the Beauty Oolong tea on 300ml water, an infusion temperature between 80°C and 85°C and an infusion period of 1 – 3 minutes. The aromatic spectrum is maintained lossless for at least 4 to 5 infusions. A guaranteed success also with every tea degustation or tea ceremony!

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1 Tasting Note

88
133 tasting notes

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.

Great job, as I’m finding is usual, to Thomas and the team at Siam Tee Shop with this one! Very nice greener oolong!

Preparation
185 °F / 85 °C 0 min, 30 sec

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