DMS 'Chaa Nang Ngam' Beauty Oolong Pearls

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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!