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The Oriental Beauty (Bai Hao) Oolong Tea we selected is imported directly from Taiwan to Fujian, China.
Our Taiwan Oriental Beauty (Bai Hao) Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
This tea is special because it needs the bite of small green insect / leaf hoppers for its natural sweet aroma or honey aroma. The small green insect called leaf hoppers or tea jassid prefer to bite young leaves (buds). The leaf than reacts to defend and recover from the bite. This causes a partial oxidation and the very specific high pitched Oriental Beauty fragrance. So, organic leaves should also be more appetizing for tea insect / leaf hoppers. For more details see this article Oriental Beauty Oolong Tea Special Aroma cause by leap hoppers.
Oriental Beauty Oolong Tea contains plenty of polyphenols which can increase the function of enzyme for breakdown of fats, reduce the blood cholesterol levels, lower blood pressure, anti-oxidize, have some help of anti-aging.
Tea garden is located in Xinzhu (新竹县). The altitude is about 1000m. Tea garden gets sun shine only in the morning whereas from the afternoon onwards, the entire tea garden is covered by a thick fog. Due to the fog and higher altitude, the taste and flavor of the tea is very thick and it gives a very smooth drinking feeling.
In the early 20th century when a British tea merchant presented a sample of this tea to Queen Elizabeth II. From there, the Queen named this tea as Oriental Beauty. This tea dates from the end of the 19th century, when Taiwan started exporting its Oolong teas overseas. John Dodd exported tea to the west, Formosa oolong. Some tea farmers proud what a high price they were able to sell this tea, therefore in Chinese/Taiwanese, named it "Ponghongday / Pong Fong Cha" or "Boast tea".
Once upon a time, legend has it that a farmer left his tea garden as he was too busy to look after it. His tea garden was terribly attacked by a large number of green flies. All the bitten tea leaves changed into yellow in color. Nevertheless, he still processed the tea leaves as he could not afford to give up his tea. To his surprise, the tea processed from insect bitten leaves gave a very strong fruity flavor. Coincidentally, a European tea merchant noticed this tea. He loved its quality very much and named it as Formosa Tea. It is believed that this is the prototype of Oriental Beauty. However it is slightly different from the conventional Oriental Beauty. The processing method of Oriental Beauty is changes year after year. According to the older generation, during their young age, the method of making Oriental Beauty was quite different. In any case, there is no change in plucking of tea leaves. They only select the leaves that are attacked by green flies. Usually each twig consists of one bud and two leaves.
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I remembered having success with this one and believing it to be more roasted than some other options on hand. Roasty is good, in my world! Because I am at work, I had to grab the kettle somewhere before the boil. No idea the temp, but the tea is not burnt at all (half the sample = 4ish grams @ ?? temp in 12 ounces of water for approximately 3 minutes). The result is really nice, sweet like the aftertaste of cinnamon sugar. This would be amazing with a cinnamon bun. I also think it would be great with something substantial and savoury or even a great cheese bun. I work across from a great bakery so these thoughts are always on my mind. I don’t find this tremendously floral BUT it may well be as I like floral teas but never recognize it as such until someone tells me. For me, this is a lighter tea as I am used to blacks, and I think it could appeal to fans of both lighter and darker teas. It isn’t bitter even under my weirdo steeping parameters but I think it could be if you don’t watch leaf amount and temp. These leaves have expanded way more than I am used to and take up nearly half my infuser pretty densely. They seem to be in thirds or halves, but not crushed into dust. EDIT: a couple steeps later they have swirled all around and I have found a good portion of intact leaves, in addition to the half leaves. No astringency, but some good flavour. Going on steep number two once I clear the masses of paper off my desk. Mmm!
The leaves remind me a lot of Darjeeling, with their myriad of colors (browns, silvers, slight purples). They’re about medium size and twisty, and very light in weight. Dry scent is haylike with sweet honey notes. I confess, this cooled a lot while I was distracted with my sticky banana hands. So by the time I drank it, it was pretty much room temperature. However, that doesn’t seem to have put a damper on it at all! It has the most amazing sweet and luscious honey flavor, along with a lovely nuttiness and slight roastiness. So delicious! There’s also a baby touch of spice, perhaps cinnamon? This tea is so autumnal.
5g 150ml 185F rinse 10/15/30/30/45/1min etc this tea is so complex. every steep doesnt look like previous one. Started with faint fresh peach or apricot, some nuts. the following steeps were more intense introducing muscatel flavors. yes at some point it was like Darjeeling. By fifth steep some citrus notes emerged maybe like lemon myrtle(?) During my session i never noticed any bitterness, i think its because of short steeps (my fave method of brewing Chinese and Taiwanese teas) This is not an everyday tea , its a special treat.
Just finished off a sample of this and loved it. Personally, I really enjoy sweet florals so this hit the spot right on! Brewed in small quantities, the sweetness and honey hits the first in both aroma and taste. Fruit comes out a little bit later but it's still accompanied by a lovely honey sweetness. There's a tiny bit of a roasted and green flavor later on which is a nice balance to the sweetness but doesn't overwhelm one way or another. Cold steeped, the florals and sweetness stand out the most, almost with the grassy/roasted flavor very much lurking in the background. Quite lovely and one of my favorite teas both warm and cold!
The leaves here are unique, shades of purple, hints of orange. Since Darjeeling is from India, I think this is China's answer to that type of tea, but of course it can not be called Darjeeling. Everything about it reminds me of a Darjeeling, so I'm not sure why this is called an oolong. I used two teaspoons of these lovely leaves... Steep #1 // 20 min after boiling // rinse // 1 min Juicy like a fruit, succulent comes to mind which is a word I don't usually use, light, honey, sweet, autumn leaves, a hint of muscatel. A lighter Darjeeling type. Steep #2 // 20 min after boiling // 2 min Another very smooth cup - honey like! It doesn't seem as flavorful as the first steep. Not as a tough as a typical Darjeeling but I kind of like if for that. I probably could have used more than two teaspoons. I hate to keep comparing it to Darjeeling, but I imagine most people have tried more Darjeeling than these Beauties. Steep #3 // 20 min after boiling // 2 1/2 min Yet another smooth cup - no bitterness. More autumn leaf lite. It's almost more like one of those Kenya white teas like White Rhino from Butiki. Very nice, but I'll have to try it with more leaves next time. I'd say the first cup was the most complex.
The first time I bewed this tea, I tried it western style and didn't care for it much. when brewed western style, the bitterness was too strong. So I tried again gongfu style and it was much better. When brewed gongfu style, there is a very strong aroma of stone fruid. The flavor when brewed this way has a floral sweetness with a touch of honey that balances the bitter. There is a slight astringency which builds after several cups to a smokey like feeling in the back of my throat. While not my absolute favorite, I do enjoy it quite a bit, especially the wonderful aroma.
I won this tea in a giveaway last year that happened to be around my birthday. Tried another cup as part of my oolong sampling weekend. It smells fantastic, a bit sweet and fruity. There are honey and grape notes in the flavour, along with a bit of floral taste. I rather liked the look of the leaves as well.
This tea has beautiful tea leaves with white tips... it's gorgeous and looks nothing like other oolongs that I have had before. This tea has a much stronger roasted flavor than the Monkey picked oolong. It isn't too green or grassy but it does have a slight floral taste to it. I love the natural accent of honey in the background.. it really pulls together the flavors for me. It's really smooth and just gets better and creamier with each successive resteep.
The aroma is quite rich, a blend of yeasty sweet bread, sharp muscatel, and sweet raw honey. There are also faint notes of loam and smoke at the finish. Overall the aroma of this tea is quite sweet. The first sip fulfills the promise of warmth and richness from the aroma. At first the taste is richly sweet and muscatel, as the sip slides down my mouth it changes to honey and lastly loam. The aftertaste is sweet and like honey. I found that the mouthfeel was smooth and slightly tingly, probably from the adorable little fuzzy bits on the leaves. This steep managed to have a very distinct presence while being delicate and light
Dark Oolong that is light orange in color. I can’t really place the aroma, it is pleasing though. Slightly sweet and mellow, I feel like there are a lot of flavors going on in this tea that I can’t really describe any in particular. It is quite delicious. I think it taste a little like graham crackers.
Reply: Yes this tea will often taste bitter even if using our brewing guide, because this tea is very hard to brew to the best taste. But you can try to brew for shorter time to reduce the bitterness.
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