Supreme Oriental Beauty Oolong

Famous Taiwanese Oolong
The highest sort of tea called Bai Hao or Dongfang Mei Ren comes from tea bushes of the Chin Xin Da Mu cultivar, grown at 1000 m altitude nearby Emei town, north-west Taiwan. Only the buds with one unfold leave were hand-picked, following oxidation reached 65 – 75 %. Tea comes from the hands of tea master Xu. 
This is a highly oxidized oolong consisting exclusively (unlike most other Taiwanese oolongs) of young newly sprouted leaves infested/bitten by a type of small grasshopper (Jacobiasca Formosana). The eaten leaf starts the oxidation process while still "alive" on the tea plant, which results in a tea of very original, sweetly spicy tones, for which it is so valued. These grasshoppers actually suck on the juice from the leaves, branches, and buds. The infected plant thus starts producing certain substances, monoterpendiol and hetrienol, which cause the unique tea aroma. This also gives the affected leaves white color on the edges.

Preparation: we recommend preparing the tea in 1,5 DCL of water. Put 3 g of tea into a warmed teapot and pour the boiled water, cooled down to 85°C. Let it steep for 1 – 1,5 minutes, then pour into a cup. You can repeat the process many times until the tea has a good taste. With further infusions, we slightly increase the water temperature and time of steeping.

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