The biggest characteristic of Dongfang Meiren is that
“humans do half the work, insects do half the work.”
Its leaves are “sipped” by the small green leafhopper.
After the tea plant is bitten by the small green leafhopper,
it produces a defensive response
that releases fragrant substances such as jasmonic acid.
The saliva of the small green leafhopper combines with the substances released from the leaves.
After fermentation and processing,
it develops a distinctive floral-fruity aroma and honey-like fragrance.
This is precisely what makes Dongfang Meiren tea so enchanting.