Oriental Beauty, also known as Dongfang meiren, Eastern Beauty, Bai Ho, or White-tipped oolong, is considered the Champagne of Oolongs.
This single-estate tea comes from one of our farming friends in Hsinchu, Taiwan, who specialises in Oriental Beauty tea. The garden is located at around 300-500m elevation.
CULTIVATION AND PROCESSING
This Oriental Beauty tea has been carefully handpicked with two leaves and some white buds. The tea plants used to make this tea are grown bio-dynamically, so that the jassid, a type of leaf hopper, can nibble on its leaves. The jassid imparts a sweet flavour into the tea and encourages the various colours found in this tea. This tea has been aged in a clay pot for 10 years allowing for slow oxidation. Once removed, the tea was carefully baked.
We recommend the Gong Fu Cha brewing method for this tea as clay teapots enhance its flavour. You may brew this tea several times.
Gong Fu Cha Method: In a 200ml teapot, use 8-12g of tea. Brew with 85°C water (preferably filtered) for 3-5 mins.
Mug: Put 6g of tea in an infuser, brew with 85°C water (preferably filtered) for 2-3 mins.
Cold Brew: Use 12-15g of tea in a bottle with 600ml room temperature water (preferably filtered). Wait 5-7 hours.
Why not compare different Oriental Beauty teas in our Oriental Beauty Flight? Or see how this tea compares to other grades of Oriental Beauty tea?