As the "Champagne of Oolongs," Oriental Beauty tea (also known as Eastern Beauty, Bai Ho and Dongfang Meiren) holds a special place in our heart. Rumoured to have been named by Queen Victoria, Oriental Beauty is famous for its taste as well as its bio-dynamic farming method. This flight includes different styles of Taiwanese Oriental Beauty tea from the same single-estate farm.
You also have the option of experiencing a flight of five Taiwanese Oriental Beauty teas with two additional rare and unusual teas:
All teas are from our farming friends in Hsinchu, Taiwan, who specialise in Oriental Beauty tea. Their single-estate garden is located at around 300-500m elevation.
CULTIVATION AND PROCESSING
Each of these teas were handpicked and processed in small batches. The beautiful colours associated with these teas come from the careful processing and management of the ecosystem. The tea plants are grown without pesticides to encourage the jassid - a type of leaf hopper - which imparts a sweet flavour into the tea and encourages the various colours found in this tea.
You can learn more about these unique teas on the respective product pages.
If you plan on tasting all of the teas at once, we recommend trying the 10-Year-Aged Oriental Beauty last because of its stronger flavour.
We recommend brewing these teas using the Gong Fu Cha method because clay tea pots enhance the flavour. You may brew these teas 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 these teas with our other tea flights? Or try other bio-dynamically grown teas including our Honey Red Oolong and our Alishan Honey Oolong.