Emei Oriental Beauty Oolong

Famous Taiwanese Oolong

Summer harvest of Oriental Beauty tea from the Chin Xin Da Mu cultivar bushes grown at an altitude of about 800 m in the Emei area of Hsinchu County. The hand-picked leaves (only the top tips with two leaves) were quite oxidized to 75 % and after processing they were lightly baked. Nicely processed, regularly rolled, dark brown leaves with white downy tips with a delicate sweet spicy fragrance. A light brown brew with a round, creamy, soft, and sweet flavor with spicy notes of resin, citrus, sweet wood, and dried fruit.

How to prepare Oriental Beauty

These tea leaves are suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

Bitten leaves

The harvest of leaves began only after they were attacked by a species of small grasshopper (Jacobiasca formosana). A bitten leaf will begin to oxidize "alive" on the bush, which will give the resulting tea very original sweet and spicy notes, for which it is so valued. Grasshoppers actually suck juice from leaves, twigs and buds. The affected plant then begins to produce certain substances, including monoterpenediol and hetrienol, which cause the unique aroma of the tea.