Oriental Beauty Oolong | Oolong Tea


东方美人: Floral, peachy, earthy, mellow, honey, spice, finish dry, long lasting

Tea farm location: Hsinchu, Taiwan

Cultivar: Qingxin

Oriental Beauty, a tea with a fascinating history and a taste that will captivate your senses. This unique tea originates from north of Taiwan and is renowned for its distinctive character shaped by nature's unexpected influence. It is the result of a remarkable phenomenon where tiny leafhopper insects selectively nibble on the tea leaves, triggering a cascade of extraordinary changes. These bug bites stimulate the tea plant to produce an abundance of natural compounds, creating a tea like no other.

Crafted through a medium fermentation process, our Oriental Beauty offers a truly exceptional flavor profile. We are wowed by the complexity reminiscent of honey and ripe fruits. The enchanting sweetness, combined with a subtle floral undertone, leaves a lasting impression on one's palate.

Unlike traditional ball-shaped Oriental Beauty, our version is carefully crafted into elegant long lines, enhancing the visual appeal of this exquisite tea. Oriental Beauty tea leaves exhibits distinct characteristics. The tea leaves are adorned with abundant silver tips, showcasing a medley of colors ranging from white, green, yellow, red, to brown. It exudes a strong aroma of honey and ripe fruits. The essence of Oriental Beauty lies in its charm, with deep red amber-colored tea liquor indicating a thorough roasting process, while light amber signifies the original tea liquor, infused with a natural honey fragrance. Western tea enthusiasts praise it as Oriental Beauty.

floral and peachy fragrance
mellow, earthy and honey spicy taste
long-lasting and slight dry aftertaste

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for up to 6times)
brewing time:
the 1st-3rd time: 10-30s
the 4th-6th time: 40-90s

The tea-making process involves a unique two-stage fermentation process: after frying the leaves, they are wrapped in cloth and placed in bamboo baskets or iron barrels for a "resting and re-moisturizing" secondary fermentation. The tea leaves are then rolled, loosened, dried, and processed into raw tea. They are further graded, refined through roasting, and packaged.

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