Oriental Beauty (Premium) Oolong | Oolong Tea

This premium grade Oriental Beauty from it's birth place Hsinchu, is a must try for connoisseur. The dry tea leaves exhibits distinct characteristics. The tea leaves are adorned with abundant silver tips, showcasing a medley of colors ranging from white, yellow, red, to brown. The density of silver tips is a first quality assurance, as for a true Oriental Beauty only the bug-bitten tips are being used, hence another name: white oolong. This batch of tea has been stored since early 2023, giving it more depth of flavors. The aroma and scent is infused by time into the tea soup.

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.

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, herbacious, buttery, refreshing, smooth, sweet, light-bodied

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

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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