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Hello, I encountered a tea call Champagne Oolong which is quite expensive. It seems that Leo has not written about it yet. It has smaller leaves than Tieguanyin oolong and Shuixian and some small hairy leaves like small curled Silver Needles. It does not taste like the other two oolongs either. It’s quite good but not the kind of distinctive aroma like them. Can someone tell me more about it?
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Another name for Champagne oolong is Dongfang Meiren. The real production name is Pengfeng cha (pengfeng, a Taiwan dialect for big tale). By nature it is basically not an oolong, but rather a semi-black. Various tea tree cultivars are employed dependent on the producer. That’s why some selections are smaller leaves and others are slightly larger. Even when a wulong cultivar is used, the leaves are plucked much earlier than would for real oolong production.
There is also a saying about the leaves have to be eaten by some local aphis before plucking to be a genuine Pengfeng cha. Well, that’s really pengfeng.You can read more about semi-black here: https://www.teaguardian.com/what-is-tea/semi-fermented-tea-vs-oolong-1.html#.Ujpv9ihmn5g
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