Dàtián měi rén chá

Datian Mei Ren Cha is the mainland Chinese version of the famous Taiwanese “Oriental Beauty tea,” cultivated in the high-mountain regions of Datian County, Fujian Province. This heavily oxidized oolong is distinguished by its characteristic “five-colored” dry leaves and complex “six-aroma” profile, formed through the symbiosis of tea plants with leafhoppers (小绿叶蝉, xiǎo lǜyè chán). Datian is the largest production base for “beauty tea” in continental China, accounting for over 70% of the national output.

1. Classification and Origin:

• Type: Oolong (青茶, qīngchá) — semi-oxidized tea with high oxidation degree of 60–80%. In terms of oxidation level, Datian Mei Ren Cha occupies the upper boundary among oolongs, approaching red teas (black tea) but retaining the characteristic oolong “incompleteness” of oxidation, which leaves room for complex flavor development.
• Category: Fujian oolongs; “beauty tea” (美人茶, měirén chá). Also designated as mainland-produced “Dong Fang Mei Ren” (东方美人, Dōngfāng Měirén). Belongs to the subcategory of “insect-fermented” (蝉茶, chánchá) oolongs.
• Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Sānmíng City (三明市, Sānmíng shì), Dàtián County (大田县, Dàtián xiàn). The core production area is concentrated in Píngshān Township (屏山乡, Píngshān xiāng), Shípái Town (石牌镇, Shípái zhèn) — particularly Lóngkēng Village (龙坑村, Lóngkēng cūn) — and in the vicinity of Mount Dàxiānfēng (大仙峰, Dàxiānfēng).
• Geographic coordinates: Approximately 25°29′–26°10′ N, 117°29′–118°03′ E (Datian County territory). Main tea gardens are located at elevations of 800–1200 m in the central and southeastern parts of the county.

2. History and Cultural Significance:

• History: Datian County has a centuries-old tea history. The first mentions of tea cultivation in the region date back to the Southern Sòng era (南宋, Nán Sòng): in 1164 (second year of the Longxing reign, 隆兴), monks from Chongshengyan Monastery (崇圣岩) on Mount Daxianfeng began cultivating tea. During the Yuán dynasty (元代), poet Guō Jūjìng (郭居敬, Guō Jūjìng) from Guangping Village wrote the poem “Tea” (《茶》), which became the oldest surviving tea-related work from Datian. By 1611, the local chronicle “Datian County Gazetteer” (《大田县志》) recorded active tea trade.

  However, the modern history of “beauty tea” in Datian begins in the late 1990s. In 1998–1999, Taiwanese entrepreneur Péng Bǎofǎ (彭宝法, Péng Bǎofǎ) together with Quánzhōu tea merchant Lǐ Zhìzhōng (李志忠, Lǐ Zhìzhōng) established the first Taiwanese tea enterprise in Pingshan Township — “Dafangguang” (大方广茶业). They brought from Taiwan the cultivars Ruǎnzhī Oolong (软枝乌龙), Jīn Xuān (金萱), and Qīngxīn Dàmǎo (青心大冇), as well as the production technology for Dong Fang Mei Ren — Taiwanese “Oriental Beauty.” Leasing 2,400 mu (≈ 160 hectares) of land, they laid the foundation for the future industry. In 2000, Taiwanese tea grower Dèng Guóguāng (邓国光, Dèng Guóguāng) from Miaoli County joined them. Over more than two decades, local masters adapted Taiwanese technology to Fujian terroir, creating an independent regional style.

  In 2021, Datian received the official title “Hometown of Chinese Beauty Tea” (中国美人茶之乡), and production volume reached 4,000 tons — more than 70% of national “beauty tea” output. The total area of tea plantations in the county is 100,000 mu (≈ 6,670 hectares), of which 70,000 mu are suitable for mei ren cha production. The tea industry involves about 100,000 people — one-third of the county’s population.

• Name: “Datian” (大田) — the county name, literally “big field”; “Mei Ren” (美人) — “beauty”; “Cha” (茶) — “tea”. The full name translates as “Beauty Tea from Datian.” This is a direct reference to the Taiwanese prototype — Dòng Fāng Méi Rén Chá (东方美人茶), which, according to legend, received its name from British Queen Victoria, who was enchanted by the liquor color and elegance of the tea leaves. Taiwanese tea growers also called it Péngfēng Chá (膨风茶, “boastful tea”): according to tradition, a farmer whose plantation was damaged by insects sold the “spoiled” tea for an unexpectedly high price, and his neighbors considered his story boastful.

• Cultural significance: Datian Mei Ren Cha has become a symbol of cross-strait tea cooperation between Taiwan and mainland China. The annual Beauty Tea Season Opening Festival (大田美人茶开茶节) is held in the county, a themed tourist complex “Tea Beauty” (大仙峰·茶美人景区) has been created on Mount Daxianfeng, and a “Mei Ren Cha” cultural and creative park with more than 50 tea enterprises from both sides of the strait has opened in Junxi Township. The tea is exported to Malaysia, Singapore, and other Southeast Asian countries, representing one of the fruits of integrating tea traditions from Taiwan and Fujian.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Main cultivars imported from Taiwan: Ruǎnzhī Oolong (软枝乌龙, Ruǎnzhī Wūlóng) — classic Taiwanese variety with soft shoots and high aromatics; Jīn Xuān (金萱, Jīn Xuān, TTES #12) — cultivar with dense buds and characteristic milky-sweet notes; Qīngxīn Dàmǎo (青心大冇, Qīngxīn Dàmǎo) — traditional Taiwanese variety for “Oriental Beauty,” distinguished by increased attractiveness to leafhoppers. Additionally used are Jīn Mǔdān (金牡丹, Jīn Mǔdān), Jīn Guānyīn (金观音, Jīn Guānyīn), and Tiě Guānyīn (铁观音, Tiě Guānyīn). All varieties belong to Camellia sinensis var. sinensis. Leaves are characterized by fleshiness, abundant down, and high moisture retention capacity, ensuring plasticity during prolonged processing.
• Harvest: Main season — summer (June–August), when small green leafhopper activity is maximal. Extended harvest from late spring (end of May) to autumn (October) is permitted. Harvest is strictly manual.
• Picking standard: Bud + 1–2 leaves (一芽一、二叶, yī yá yī, èr yè). For premium grades — bud + 1 leaf with pronounced leafhopper bite marks. According to provincial standard T/CSTEA 00027-2021, “bud + 2–3 leaves” format is also permitted for basic categories.
• Raw material requirements: Shoots must be intact, with uniform maturity, without mechanical damage and foreign odors. Key requirement — presence of small green leafhopper bite marks: precisely the enzymatic reaction to insect saliva triggers biosynthesis of terpene alcohols, forming the honey-fruity aroma. The more intense the bites, the brighter the finished tea profile.

4. Terroir and Cultivation:

• Region and topography: Datian County is located in the central part of Fujian Province, on the western slope of the Dàiyún Mountain range (戴云山脉, Dàiyún shānmài). The terrain is extremely mountainous: 90% of the territory consists of mountains (local saying: “nine parts mountains, half part water, half part fields” — 九山半水半田). The county has 175 peaks above 1,000 m, with the highest point being Mount Dàxiānfēng (大仙峰, 1,553 m). Tea gardens occupy sunny slopes with good drainage, surrounded by forests. Forest coverage is about 74%.
• Growing elevation: 800–1,200 m above sea level (over 90% of plantations). Individual elite plots are located above 1,200 m, up to the vicinity of Daxianfeng peak (around 1,500 m).
• Climate: Subtropical monsoon (中亚热带季风气候). Average annual temperature 15.3–19.6°C; annual precipitation 1,400–1,800 mm; frost-free period 280–300 days. Characteristic feature — persistent cloudiness and fog, with diffused light reaching 40%. Daily temperature variation exceeds 10°C, which slows shoot growth and increases concentration of amino acids and aromatic compounds. Hot, humid summers provide ideal conditions for small green leafhopper (小绿叶蝉, Empoasca vitis) activity, whose bites are a key factor in forming the flavor-aroma profile.
• Soils: Selenium-rich red-yellow lateritic soils (富硒红黄壤). Average selenium content — 0.76 mg/kg, organic matter content ≥ 1.5%. Soils are acidic (characteristic of tea regions), well-drained, with high humus content. Ecological purity is ensured by distance from industrial zones. Tea gardens are managed using the “tea-grass symbiosis” model (茶草共生, chá cǎo gòngshēng): natural grass cover is preserved between rows, serving as habitat for leafhoppers and eliminating insecticide use.

5. Production Technology:

The production technology of Datian Mei Ren Cha is considered one of the most complex and labor-intensive among all oolongs. It is based on the Taiwanese method of making Dong Fang Mei Ren, but includes several adaptations — primarily the unique “moisture return” (回润) stage and combined rolling method. Oxidation reaches 60–80%, making this tea one of the most deeply oxidized among oolongs, while maintaining softness and absence of bitterness.

• Picking / 采摘 — cǎizhāi: Manual picking of top shoots “bud + 1–2 leaves.” Preference is given to shoots with visible leafhopper bite marks. Picked leaves are quickly delivered to the workshop, avoiding overheating and mechanical damage.
• Withering / 萎凋 — wěidiāo: Primary moisture loss — leaves are spread in thin layers on bamboo sieves, in sun or indoors. Leaves lose elasticity, become pliable, initiating the initial phase of biochemical transformations.
• Cooling / 凉青 — liángqīng: Withered leaves are moved to a cool room to stabilize temperature and equalize moisture between stem and leaf blade.
• Shaking-tossing / 做青 (摇青 ←→ 凉青) — zuòqīng (yáoqīng ←→ liángqīng): Key stage determining oolong character. Leaves are placed in a rotating bamboo drum or shaken by hand, damaging leaf edges and accelerating oxidation. Then spread again for cooling. The “shaking — cooling” cycle is repeated multiple times (usually 4–6 times), each time increasing intensity. This stage forms the characteristic floral and fruity aroma.
• Oxidation / 发酵 — fājiào: Deep oxidation (60–80%). Leaves are held in a warm, humid room where enzymes transform catechins into theaflavins and thearubigins. The honey-muscat profile created by leafhopper bites and tossing deepens and stabilizes. The master controls the process manually, guided by color, aroma, and leaf texture.
• Kill-green fixation / 杀青 — shāqīng: High-temperature heating (usually in wok or drum fixator) stops enzymatic processes and fixes the achieved aromatic profile.
• Moisture return / 回润 — huírùn: Unique stage in Datian technology. After fixation, leaves are slightly moistened (回潮), returning plasticity. This prevents brittleness during subsequent rolling and allows formation of a more neat, aesthetic form of finished tea. This technique is borrowed from Fujian oolong technology and distinguishes the Datian style from the Taiwanese prototype.
• Rolling / 揉捻 — róuniǎn: Combined method: Taiwanese rolling machine (台式揉捻机) is used in combination with “quick wrapping” technique from Tiě Guānyīn production (铁观音速包机). This approach allows formation of the characteristic Datian “naturally curled” (自然卷缩) form, more dense and decorative than the loose twist of the Taiwanese original.
• Drying / 烘干 — hōnggān: Final hot-air drying stabilizes moisture to storage level (usually ≤ 6%). Temperature and duration are selected individually by the master: low-temperature drying preserves honey-floral freshness, higher temperature adds caramel and nutty notes.
• Sorting and finishing / 精制 — jīngzhì: Removal of fragments, stems, and non-standard leaves; formation of commercial batches by quality categories.

6. Organoleptic Characteristics:

• Dry leaf appearance: Naturally curled form (自然卷缩), dense, slightly twisted, resembling miniature scrolls. Signature feature — “five colors” (五色, wǔ sè): white (white down on buds), green (under-oxidized areas), brown (medium-oxidized zones), red (fully oxidized edges), and yellow (transitional tones). The higher the tea quality, the more distinctly expressed the five-color palette. Buds are covered with noticeable white down (白毫, báiháo).
• Dry leaf aroma: Complex “six-aroma” profile (六香, liù xiāng): fruity (果香, guǒxiāng — from oolong processing), honey (蜜香, mìxiāng — from leafhopper bites), floral (花香, huāxiāng — from the making-green process), sweet (甜香, tiánxiāng — from high amino acid content and deep oxidation), fresh tender (嫩香, nènxiāng — from tender buds and young leaves), and subtle “mountain” (幽香, yōuxiāng — from high-mountain terroir). Aroma is persistent, multi-layered, without harshness.
• Liquor aroma: Bright honey-floral bouquet with increasing fruity sweetness from steeping to steeping. In first infusions, fresh flower and ripe fruit notes dominate; in middle ones — honey and muscat; in final ones — gentle caramel sweetness and woody undertones. Aroma is “clean” and “transparent,” without heavy roasted notes (in standard style).
• Taste: Exceptionally soft, devoid of bitterness and pronounced astringency — a rare trait for such deeply oxidized oolong. Medium body with silky texture (滑, huá). Main notes: honey, ripe peaches, muscat grapes, dried fruits. Sweetness appears from the first sip and intensifies in the aftertaste — pronounced “returning sweetness” (回甘, huígān). Long-lasting aftertaste with “salivation” sensation (生津, shēngjīn). In upper steepings, a subtle orchid note is present; tea withstands more than 10 infusions without losing character.
• Liquor color: Clear, bright, from rich amber to orange-golden (琥珀色/橙黄色). High clarity and oily sheen indicate quality processing.
• Spent leaves (wet leaves): Whole, well-opened leaves, soft and elastic. Characteristic five-color nature is preserved: central part — greenish-olive, edges — red-brown, buds — with light down. Color uniformity and absence of burnt spots indicate processing mastery.

7. Chemical Composition:

• Polyphenols: Tea polyphenol content in Datian Mei Ren Cha is moderate compared to green teas, since deep oxidation (60–80%) converts a significant portion of catechins (EGCG, ECG) into theaflavins and thearubigins. These oxidation products provide the amber liquor color and soft, velvety taste structure. Leafhopper bites additionally stimulate phenolic compound synthesis in leaves as part of the plant’s defensive reaction.
• Amino acids: Elevated L-theanine content (茶氨酸, cháānsuān) — consequence of high-mountain origin (cloud shading and cool nights slow amino acid decomposition). L-theanine is responsible for softness, sweetness, and calming effect of tea. Sources indicate high theanine content as one factor in the characteristic “sweet” note (甜香).
• Terpene compounds: Unique component of this tea. Leafhopper bites trigger synthesis of water-soluble enzymes (水解酶, shuǐjiě méi) in leaves, which catalyze formation of terpene alcohols (萜烯醇, tiēxī chún) — linalool, geraniol, nerol oxide, and 2,6-dimethyl-3,7-octadiene-2,6-diol. These compounds create the signature “honey-muscat” aroma that distinguishes insect-fermented oolongs from all others.
• Alkaloids: Caffeine (咖啡碱) — moderate content, lower than green tea, explained by deep oxidation and partial alkaloid destruction during high-temperature fixation. Theobromine and theophylline are also present in trace amounts.
• Vitamins: Vitamin C (partially destroyed during oxidation but preserved in significant amounts due to high-mountain origin), B-group vitamins (B1, B2, B6), vitamin E. Sources note the tea’s ability to maintain vitamin C levels in the body through synergy with antioxidant polyphenols.
• Minerals: Potassium, magnesium, manganese, zinc, phosphorus. Selenium content (硒, xī) is particularly notable: Datian soils are rich in this microelement (average 0.76 mg/kg), which transfers to tea leaves. Selenium is a powerful antioxidant participating in glutathione peroxidase function. Elevated selenium content is one competitive advantage of Datian “beauty tea” over the Taiwanese analog.
• Essential oils: Rich aromatic complex: linalool and its oxides (floral notes), geraniol (rose tones), nerol (citrus-honey undertones), methyl salicylate (balsamic note), indole (sweet-jasmine shade in small concentrations). Total volatile compound content is higher than most semi-oxidized oolongs of medium oxidation degree, explained by triple action: leafhopper bites + prolonged tossing + deep oxidation.

8. Health Properties:

• Gentle stimulation without over-excitation: Combination of moderate caffeine with high L-theanine content provides gentle, steady energy boost and improved concentration without nervousness and rapid heartbeat. Suitable for work and study.
• Antioxidant protection: Complex of polyphenols, theaflavins, and selenium increases superoxide dismutase (SOD) and glutathione peroxidase activity, neutralizing free radicals and slowing cellular aging.
• Cardiovascular system support: Theaflavins and polyphenols help reduce “bad” cholesterol (LDL) levels and maintain vascular elasticity. Traditional Chinese pharmacology classifies this tea as having “lipid and pressure lowering” effects (降脂降压).
• Beneficial digestive effects: Tea has mildly warming properties (性平偏温, xìng píng piān wēn), making it more comfortable for the stomach than green teas. Oxidized polyphenols stimulate digestive enzymes without irritating mucous membranes.
• Skin condition and anti-aging effect: Combination of selenium, polyphenols, and vitamins C and E supports skin cell regeneration and protection from oxidative stress. In Chinese tradition, this tea has gained reputation as “beauty tea” (美容养颜).
• Metabolic support: Tea polyphenols help activate lipid metabolism — enhance lipase enzyme action involved in fat breakdown. Effect is individual and works within balanced nutrition framework.
• Detoxification and mineral balance: Rich mineral composition (selenium, potassium, magnesium, manganese) helps maintain electrolyte balance and gentle stimulation of body’s excretory functions.
• Relaxation and stress reduction: High L-theanine content promotes alpha brain wave production, creating relaxed concentration state. Gongfu tea drinking enhances this effect through meditative ritual.

9. Brewing:

• Water temperature: 90–95°C. At 90°C, honey and floral tones are more pronounced; at 95°C — liquor body is denser, dried fruit and caramel notes more expressed. For first infusion, 90°C is recommended with gradual increase for subsequent steepings.
• Tea amount: 5 g per 100–125 ml (gongfu method, 功夫泡) or 2.5–3 g per 200–250 ml (European brewing method).
• Teaware: White porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice: emphasizes aroma purity and complexity, allows evaluation of liquor color. Yíxīng clay teapot (宜兴紫砂壶) of small volume (100–130 ml) is acceptable — clay adds softness and depth to liquor body. For aroma evaluation, use aroma cup (闻香杯, wénxiāng bēi). Drinking cups — thin-walled porcelain.
• Process:
  1. Warm gaiwan and cups with boiling water, pour out water.
  2. Add tea, cover with lid, shake gently — evaluate warmed dry leaf aroma.
  3. Rinse (optional): pour 90°C water, drain after 3–5 seconds. For high-quality mei ren cha, rinsing can be omitted.
  4. First steeping: 20–30 seconds at 90°C.
  5. Pour liquor into fairness cup (公道杯, gōngdào bēi), then into cups.
  6. Subsequent steepings: 10–15 times and more. Second through fourth — 15–20 seconds; then increase time by 10–15 seconds with each steeping. Tea maintains character for 10+ infusions.

Alternative methods: Dàtián Méi Rén Chá is excellent for cold brewing (冷泡, lěng pào): 3–4 g per 500 ml cold water, 6–8 hours in refrigerator. Cold liquor has clear amber color and pronounced honey sweetness (“cold haze” effect — 冷后浑 — is considered a sign of high quality). Also good as cocktail base: adding a few drops of brandy creates “champagne oolong” style drink; with milk — natural honey-cream flavor.

Drinking recommendations: Optimal drinking temperature — 60–70°C, at which honey-fruity aroma unfolds most fully. Not recommended on empty stomach; for sensitive stomach, tea drinking can be supplemented with ginger slice.

10. Storage:

Datian Mei Ren Cha, due to deep oxidation (60–80%), has increased storage stability compared to green and lightly oxidized oolongs.

• Container: Airtight opaque packaging — vacuum foil polyethylene bag, tin can, or ceramic container with tight lid. Each package opening shortens storage life — portion packaging is recommended.
• Conditions: Dry, cool, dark place. Optimal temperature 15–25°C, humidity not exceeding 60%. Refrigerator not required (unlike green teas) but not contraindicated for long-term storage of unopened packages.
• Tea enemies: Moisture, high temperature, direct sunlight, foreign odors (tea actively absorbs aromas). Store away from spices, coffee, perfumery.
• Storage life: In airtight packaging — 2–3 years without significant quality loss. Some masters practice short-term aging (1–2 years), claiming honey and caramel notes deepen.

11. Price and Counterfeits:

• Price category: Medium-high. Cost varies depending on degree of leafhopper bites, growing elevation, harvest season, processing mastery, and category according to standard T/CSTEA 00027-2021. According to this standard, products are divided into three classes: “Ya Mei Ren” (雅美人, “Elegant Beauty”), “Gui Mei Ren” (贵美人, “Precious Beauty”), and “Mei Ren” (美人, “Beauty”), the latter further subdivided into four grades (special, first, second, third). Top “tea king” lots (茶王级) can reach several thousand yuan per jin (500 g), mass categories are significantly more affordable.
• How to avoid counterfeits:
  • Buy from sellers who can confirm origin from Datian County (geographic indication “大田美人茶” is protected).
  • Evaluate “five-color” nature of dry leaves: authentic Datian Mei Ren should demonstrate distinct alternation of white, green, brown, red, and yellow shades. Uniform dark color is a sign of over-roasted or fake tea.
  • Check aroma: natural honey-fruity profile without chemical perfumery or harsh artificial notes. Aroma should be persistent but clean.
  • Analyze liquor: authentic tea gives clear amber liquor, soft in taste, without bitterness and astringent harshness. Cloudy liquor or sharp bitterness are warning signs.
  • Be cautious of excessively low prices: considering manual picking, dependence on natural factor (leafhopper), and labor-intensive processing, Datian Mei Ren Cha cost is higher than standard oolongs.

12. Interesting Facts:

• “Humans make half, insects make the other half” (人做一半，虫做一半) — famous saying about beauty tea. Without small green leafhopper participation, the characteristic honey-muscat profile cannot be reproduced by any technological methods. Essentially, the leafhopper is a full “co-author” of the tea.
• Five colors, six aromas (五颜六香, wǔ yán liù xiāng) — official slogan of Datian Mei Ren Cha. Five colors of dry leaves (白、青、褐、红、黄) and six aroma types (果香、蜜香、花香、甜香、嫩香、幽香) became the trademark and tourist brand of the county.
• From “boastful tea” to diplomatic tea. The Taiwanese nickname “Pengfeng Cha” (膨风茶, “boastful tea”) refers to a 19th-century legend: a farmer who sold leafhopper-”damaged” tea for a high price was ridiculed by neighbors as a fabricator. A century and a half later, “boastful tea” became the basis for cross-strait cooperation: in 2024, the “Mei Ren Cha” theme was presented at the XVI Cross-Strait Forum (海峡论坛) as a symbol of common tea culture on both shores.
• “Cold haze” effect (冷后浑, lěng hòu hún): when quality Datian mei ren cha cools, the liquor slightly clouds — this is a sign of high theaflavin and polyphenol content, which form colloidal complexes with caffeine at lower temperatures. Similar effect is valued in first-grade red teas (black tea). Some masters use this test as a quality indicator.
• One tea — three seasons. Before mei ren cha appeared in Datian, summer was a “dead season” for tea growers: spring produced green and red tea (black tea), autumn — Tie Guanyin. “Beauty tea” technology, requiring precisely summer leafhopper activity, turned hot months into the most productive period, radically changing the county’s economy.

13. Comparison with Other “Mei Ren” Type Oolongs:

• Taiwanese Dōng Fàng Méi Rén (台湾东方美人茶, Táiwān Dōngfāng Měirén Chá): Direct prototype of Datian tea. Produced mainly in Xīnzhú (新竹) and Miáolì (苗栗) counties. Taiwanese original is typically looser in form (without “moisture return” stage and combined rolling), with more pronounced white down. In taste, Taiwanese version often demonstrates more “airy” and delicate honey profile, while Datian version has denser body, pronounced sweetness, and additional mineral note from selenium-rich soils. Oxidation in both cases is high (60–80%).
• Bái Háo Oolong (白毫乌龙, Báiháo Wūlóng): Essentially, alternative name for Taiwanese Dong Fang Mei Ren, emphasizing abundant white down on buds. In Datian tradition, term “bai hao oolong” is used less frequently, preference given to “mei ren cha” name.
• Guìfēi Oolong (贵妃乌龙, Guìfēi Wūlóng, “Noble Consort Oolong”): Taiwanese oolong also using leafhopper bites, but with medium oxidation degree (30–50%) and semi-spherical rolling. Compared to Datian Mei Ren Cha, Guifei is lighter in body, brighter in floral notes, and less deep in honey sweetness. Leaf form is spherical, while Datian’s is longitudinally curled.
• Mì Xiāng Hóng Chá (蜜香红茶, Mì Xiāng Hóngchá, “Honey Aroma Red Tea”): Taiwanese red tea (black tea) also produced from leafhopper-bitten raw material. Fully oxidized (unlike 60–80% for mei ren cha), giving more “red” profile — rich, sweet, with chocolate notes, but without characteristic oolong “incompleteness” and returning sweetness aftertaste inherent to Datian tea.
• Fènghuáng Dāncóng Mì Lán Xiāng (凤凰单丛蜜兰香, Fènghuáng Dāncóng Mì Lán Xiāng): Guangdong oolong with honey-orchid aroma. Despite similar descriptors (“honey,” “flowers”), profile is formed by completely different means — without leafhopper participation, exclusively through cultivar and technology. Dancong is usually more mineral and “sharp” in taste, with pronounced “bone structure” (骨感), while Datian Mei Ren is more rounded, soft, and sweet.

In conclusion:

Datian Mei Ren Cha is a bright example of how tea tradition, transferred across the Taiwan Strait, gained its own character on new soil. Selenium-rich high-mountain terroir of Fujian, symbiosis of tea plants with green leafhoppers, and masterful technology with unique “moisture return” stage create tea of remarkable softness and aromatic depth — without bitterness, with silky honey sweetness and aftertaste that unfolds through dozens of steepings.

This tea suits both experienced oolong connoisseurs seeking new regional accent and those just beginning acquaintance with semi-oxidized teas: its friendly, generous character requires no special preparation, while aromatic complexity — that very “six-aroma” bouquet — can captivate from the first steeping. The best way to understand Datian Mei Ren Cha is to give it ten steepings and trace how honey yields to flowers, flowers to fruits, and fruits to quiet caramel sweetness of mountain mist.