Weight: 75 g
Packaging: Sealed aluminium foil bag in a steel tea caddy
Taste: apple, grape, fragrant wood and honey-sweet
The appearance of the tea leaf: brown and white long curly-leaf buds
Aroma: sweet and aromatic
Colour of Tea: light amber-orange
Season: July 2018 (summer tea)
Elevation: 300-500m M
5 in stock
Tea to water ratio: 1g tea:80 or 100ml water; use filtered water and ceramic teaware to enhance the flavour.
Water temperature: 85-95°C
Brewing time: 2-3 minutes. 1-3 re-steeping
The story of Oriental Beauty Tea
Oriental Beauty Tea is one type of Oolong tea which is heavily oxidized, non-roasted and originated in Taiwan. It is planted from a variety of cultivars of the tea trees, Camellia sinensis, without insecticides to encourage the tea jassid (Jacobiasca formosana), to feed on the leaves, stems, and buds and suck the juices from the trees. As a result, the buds turn white which is why the alternate name of this tea is white-tip oolong. Also, the insect bites start the oxidation of the leaves and tips and add a honey-like taste and aromas as well as natural fruity without any bitterness.
Because of the need for Jacobiasca formosana feeding, the tea must be grown in warmer areas on the leeward side of hills in areas with sufficient humidity and sunshine at lower altitudes (300–800m) between the mountains and the plains.
This special plantation technique invented in Taiwan is only suitable to harvest in the middle of summer and only about 40–50% of the leaves can be used. Therefore, the annual yield is low and the price is relatively high as it is usually considered as one type of rare teas. Besides, the moisture content of Oriental Beauty Tea is higher than that of high mountain oolongs so the withering process takes longer hence leads to the longer hydrolysis and oxidation processes. The longer processes help generate the typical sweet flavour and taste of this tea. It is thought to have been named as Oriental Beauty by Queen Elizabeth the second when she tasted the tea.