EN
Dong Fang Mei Ren GABA (东方美人的珈玛茶, Dōngfāng měirén de jiāmǎ chá) is "Oriental Beauty GABA" in the form of a pressed 200 g tea cake, bing cha (饼茶). This format is not often seen for a Taiwanese oolong, so the tea feels like a small find for collectors and lovers of experiments.
It combines two concepts. The Dong Fang Mei Ren style calls for a high degree of oxidation for an oolong: hence the depth, sweetness, and fruity and honey notes. GABA processing, in which the leaf is treated in an oxygen-free, nitrogen-rich environment, raises the content of gamma-aminobutyric acid and adds a light tartness and notes of baked fruit to the flavor.
The hallmark of this batch is a bright citrus character: the tea tastes fresh and lively, not just sweet.
Characteristics
- Type: gaba oolong in the Dong Fang Mei Ren style
- Country: Taiwan
- Form: pressed cake, 200 g
- Flavor: sweet-and-sour, buttery, with citrus notes
Aroma and Taste
Dry cake: dense, with a fruity-honey scent.
Infusion: a complex bouquet in which the Dong Fang Mei Ren style intertwines with GABA tones; the taste is balanced, sweet-and-sour and deep, with rich citrus. Oriental Beauty is often compared to sparkling champagne, and here the comparison is quite fitting.
Aftertaste: sweet and fresh, with citrus brightness.
Why You'll Love It
An expressive tea for an unhurried evening: it is relaxing, yet never dull in flavor. Pressing makes it compact and easy to store.
How to Brew
Separate the amount you need from the cake with a knife or pu-erh pick. A gaiwan or a porcelain or glass teapot works best.
Gongfu brewing (short infusions):
- 5–7 g of tea per 100–150 ml of water
- water at 90–95 °C
- a quick rinse, then infusions of 15–30 s, gradually increasing the time
Western-style brewing (teapot):
- 3 g of tea per 200 ml of water
- water at 90 °C, steep for 3–5 min
Storage
Keep the cake in a cool, dry place, away from direct light and foreign odors.