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2024 Da Tian Mei Ren White Tip Oolong (Eastern Beauty Style) (2024)

2024 Da Tian Mei Ren White Tip Oolong (Eastern Beauty Style) (2024)

Lin Yongyuan

Type
Oolong Tea
Origin
Neiyang Village, Pingshan Township, Datian County, Sanming, Fujian Province, China
Cultivar
Blend of Qingxin Damao (青心大冇) & Jin Xuan (金萱)
Elevation
~1100m
Steeping instructions
Portion: Each packet contains 5.5 grams of tea, intended for a single serving. Water Temperature: 95-100°C (203-212°F) for all infusions. Steeping: 5.5g : 100-120ml. Steep 20s for 2 infusions, then adjusting the steeping time each round based on desired intensity.
Description
Da Tian Mei Ren (大田美人) is one of the clearest modern examples of Fujian–Taiwan technique exchange evolving into a localized tradition. The style traces back to 1998, when Taiwanese Eastern Beauty know-how was introduced to Datian County. Over the next two decades, producers adapted cultivar selection, seasonal management, and fermentation choices to Datian’s high-mountain, cloud-rich ecology, and Datian gradually became known as a true “Mei Ren tea homeland” within Fujian. This tea was produced in 2024 and is made from continuous plucking across spring, summer, and autumn, with the core material coming from May–June, then sorted into grades based on final quality. What you’re tasting here is a top-grade selection from that seasonal run. Like Eastern Beauty, Datian Mei Ren is famously described as “half made by people, half made by insects.” Its essential premise is tea jassid (Jacobiasca formosana, 小绿叶蝉) feeding on young leaves. The bites trigger the plant’s natural defense response and subtly reshape leaf chemistry. That insect–leaf interaction—often described as jassid feeding meeting the leaf’s enzymes—creates the signature “Mei Ren” aromatic spectrum of honeyed sweetness, floral lift, and ripe fruit tones. This lot targets a very high bite rate (~70%+) while keeping plucking extremely selective: small leaf tips and buds only, from an ecological mountain plot that stays misty even on sunny days. Processing starts with an oolong-style, partially oxidized pathway, then follows a controlled covered piling step that drives the tea to roughly 70–80% oxidation before fixation. The profile moves toward black-tea territory while still preserving the distinctive “Mei Ren” aromatics. Drying is also unusually patient: three baking rounds spaced over roughly five months, allowing the aroma to stabilize and integrate rather than feeling sharp.

Shipped in February 2026

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