The East Is Red / Dong Fang Hong

About the tea

OG-14 is a high-mountain Dong Fang Hong Dancong from Wudong. Mango, lychee, passion fruit, and peach meet honeyed floral sweetness, with juicy and warm tones changing their balance across the infusions. The tea is approachable yet sufficiently dynamic for an attentive session.

The story behind the name

Dong Fang Hong means “The East Is Red,” the title of a famous revolutionary song praising Mao Zedong. A widely repeated account says that in 1955 Chaozhou tea makers handcrafted a select oolong and sent it to Beijing for Chairman Mao. A letter of thanks came from his office, and the tea later took its present name.

Origin and production

The leaf was picked in mid-April 2026 from approximately 50-year-old bushes on Wudong Mountain in Chaozhou, Guangdong, at approximately 1,100 metres. A medium roast over natural wood charcoal adds warmth without covering mango, lychee, passion fruit, peach, honey, and flowers.

Place of origin

Wudong lies in the Phoenix area, within Chaozhou's traditional Dancong heartland. OG-14 was picked at approximately 1,100 metres. This high-mountain origin is an important foundation for its quality, depth, and extended development. Teas of this kind are rarely encountered on the market and are especially well suited to unhurried ceremonial brewing.

Taste and aroma

The aroma is vivid, sweet, and floral. Ripe mango and lychee appear first: mango brings soft tropical fullness, while lychee adds bright juiciness and a floral accent. Honey connects these elements and gives the fragrance cohesion.

The flavour expands beyond the initial fruit. A lively sweet-tart impression of passion fruit emerges behind mango and lychee, while ripe peach rounds it with softer sweetness. Flowers remain present in the liquor rather than only in its fragrance. The medium charcoal roast creates a warm background that keeps the abundant fruit in balance.

The balance changes with each infusion. Lychee and flowers lead early; mango, passion fruit, and peach become clearer mid-session; honeyed floral sweetness remains later. The finish is long, fragrant, and fruity. OG-14 sustains 10–12 infusions, gradually softening without losing its central theme.

Brewing

Gongfu. Use 5–7 g per 100 ml in a porcelain gaiwan or small teapot, with water at 95–100 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend gradually. Short rounds emphasize lychee, flowers, and fresh passion fruit, while longer ones bring out mango, peach, honey, and roast warmth. The tea can sustain 10–12 infusions.

Simple steeping. Use 3 g per 250 ml at approximately 95 °C. Steep for 2.5–3 minutes and separate the leaf completely. The second brew may be extended to approximately 4 minutes. If the fruit intensity develops excessive astringency, shorten the following steep.

Session impression

OG-14 unfolds as a rich yet mobile fruit composition. Lychee and flowers create a lifted opening, mango and peach add volume, and passion fruit maintains juicy definition. Honey and the warmth of the roast draw the flavours together. Its development over 10–12 infusions is best appreciated in an unhurried session where each shifting accent has room to emerge.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, perfume, and other strong odours. Refrigeration is unnecessary. Close the package tightly after opening to preserve the clarity of its tropical fruit, floral, and honeyed aroma.