Irreplaceable scent of honey as bitten by insect from a natural framing tea garden
Grown in Hsinchu, the most famous place for making Oriental Beauty, is one of Taiwan's most amazing oolong teas. Due to the particular production method, this tea has a delicate fruity perfume and an exquisite taste reminding scent of muscatel grape.
Oriental Beauty is in very scarce supply, because the production relies on a wonderful trick from nature. In the summer, a green leafhopper insect (Jacobiasca formosana) is responsible for the production of volatile aromatic compounds in the tea leaves. To make the highest quality tea, producers select only the leaves attacked by the leafhoppers, which increases the natural honey fragrance of the tea.
Summer time is the best choice for Oriental Beauty; however, because the lush, fruity flavors depend on the leafhopper's visit to the gardens, this tea is exceptionally difficult to harvest in consistent volume year by year.
While brewing, the nose treats your senses to the scent of pressed rose petals and orange peel. Tasting notes are multi-layered, beginning with a sweet combination of spiced dates and apricot. The fruitiness segues into a honeyed after-taste that lingers for up to a minute. Flavors are more intense for the first three steeps, with steeps from three to six becoming mellower and sweet, lower in the mouth. Admire the exceptional clarity and beautiful amber hue of the liquid before sipping!
Stories behind the name, Oriental Beauty.
The Chinese name for this tea is Dong Fan Mei Ren (東方美人) and is translated as "Oriental Beauty". It is also commonly called Champagne Oolong, Bragger's Oolong, Bai Hao Oolong (Pekoe Oolong), etc. "Bai Hao Oolong" is translated as "white-tipped Oolong tea" due to the high number of pekoe that are used in the production of this tea.
According to one of the stories, hundred years ago, a tea merchant dedicated this tea to Queen Victoria. She highly praised this tea for its vivid golden red colored liquor and the mellow, sweet flavor. Only knowing that the tea was from the far East, she began calling this tea “Oriental Beauty”, which has been its common name ever since.
Other legend is in 1960, the tea won the Silver Medal at the World Food Fair in the UK and was dedicated to Queen Elizabeth II. After tasted, she praised and named the tea "Oriental beauty tea".
Small teapot of 200 ml
(1) 5 grams of tea leaf into teapot with 150ml of boiling water;
(2) First brew for 90 secs. Second brew for 60 to 90 secs; extend 10 to 20 sec after each brew. (Can be re-brewed for 6 to 8 times)
(1) 5 grams of tea leaf into teapot with 350ml to 500ml of boiling water.
(2) First brew for 3 minutes. Extend 1 to 2 minutes after each brew. (Can be re-brewed 3-4 times)
(1) 5 grams of tea leaf into teapot with 350 to 500 ml of cold water.
(2) Storage into refrigerator for 6 to 8 hours or until the liquid becomes golden yellow.
Product: Oriental beauty tea
Ingredient: oolong tea (hand-pick)
Origin: Hsinchu, Taiwan
Type: Loose tea
Valid period: 2 years
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