Oriental Beauty
Oolong
Imperial Grade Pest.Free

SKU
5427
Excellent Oriental Beauty Oolong from its place of origin in Hsinchu, Taiwan. Unmistakable sweet notes of honey and peach as well as a crystal clear pour and smooth texture. Hand-selected tea leaves of the exceptionally small early summer harvest. Traditional cultivation without pesticides. Sourced directly from an award-winning tea farm. The best variety of this tea worldwide.
  • The highest quality of this rare Taiwanese oolong specialty
  • The tea leaves are bitten by a local grasshopper species, which causes the honey-sweet flavour to develop
  • High proportion of white leaf tips and amber coloured leaves (idea markers of quality)
  • 1st harvest of the year: soft texture, sweet, peachy and fruity, very well-balanced
  • Prize-winning tea farm, frequent winner of the Taiwanese Oriental Beauty competition
  • Directly sourced from the traditional place of origin, Hsinchu, Taiwan

 

Character Pure elegance, highly aromatic, fresh morning dew, fruity sweet, long-lasting
Tea Garden Prize-winning tea farm, specialised in Oriental Beauty
Terroir Hsinchu, Taiwan
Harvest 1st harvest, end of May, hand-picked
Cultivar 青心大冇 Chin-Shin-Dapan
Elevation 160-200m above sea level
Oxidation/Fermentation Medium to strong oxidation. Gentle withering in the shade on bamboo mats.
Multi-staged and systematic churning of the leaves for stronger oxidation.
Traditional rolling / pressing of the leaves in a cloth.
Gentle oven-drying at 80°C for over 3 hours.
Roast No roasting
Organic Cert. Cultivated without pesticides or artificial fertilisers.
Awards Frequent prize-winner of the Taiwan Oriental Beauty Competition
Grade 99/100 p. (Oolong category); Imperial Grade

See all our oolong teas

€31.90
20g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5427
€1,595.00 / 1kg
Notify me when this product is available:

Incl. VAT, excl. Shipping

Id
5427
€1,595.00 / 1kg
Out of stock

Tea Farm

We are proud to directly source our Oriental Beauty Oolong from one of the best tea farms in Hsinchu, Taiwan - the natural home of this tea.

This tea farm has specialised in the production of traditional Oriental Beauty for 3 generations. The exceptional conditions of the tea fields as well as the expertise behind the production itself results in tremendous quality. The farm regularly receives top grades at Oriental Beauty competitions. An overview of these honours can be found in the "Awards" tab.

Character

Flavour

The quality of Oriental Beauty oolong is determined by the number of leaves that fall prey to the grasshoppers (Jacobiasca formosana). Those that the grasshoppers have nibbled on turn a warm brownish colour, while the untouched buds are white. Ideally there is a balanced number of brown and white leaves to achieve the best Oriental Beauty flavour with notes of peach and honey.

This Oriental Beauty is one of the best oolong that we have tasted. The impressively complex aroma retains a clear and confident elegance. The delicate note of peach, crystal clear viscosity and soft texture come together to produce a truly wonderful tea experience.

Leaf

High proportion of white tips, completely intact. Fresh, large amber coloured leaves.

Cup

Clear, bright yellow

Awards

Since 2006: frequent prize-winner of the Oriental Beauty First Class Awards (頭等獎)

2018: Hsinchu County Oriental Beauty Tea Review

2017: Hsinchu County Oriental Beauty Tea Evaluation

2017: Winter Oriental Beauty Tea Review in Hsinchu County

2016: Hsinchu County Oriental Beauty Tea Evaluation

Oolong

Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Traditional Production Method

Our producer is characterized in particular by the fact that he trusts in the original, traditional production methods. In many aspects, these methods are significantly more complex and time-consuming than the more quantity-oriented modern methods of most Oriental Beauty farms, but they also produce a superior, maximally natural tea in terms of quality and taste. Particular attention is paid to the right time of harvest, strict leaf selection and particularly rapid, detailed processing.

Hand-Picked Harvest

Harvesting usually begins around the time of the Chinese Dragon Boat Festival in late May/early June. It requires the utmost concentration of the workers just to pick out the bitten buds and pairs of leaves, which in the case of the Oriental Beauty cultivar are also very small. There is also great time pressure, because the bitten leaves should be picked within 7 days after the bite. Otherwise you would lose a lot of flavor and taste. Affected leaves are characterized by their light yellow color and slightly twisted shape and have a highly aromatic sweet smell. The higher the proportion of these leaves in the end product, the higher the quality of the tea is rated in the end. Our Oriental Beauty consists exclusively of leaves of the highest category. Only 1 - 1.5 kg of tea is produced by our tea farmer per day due to strict leaf selection.

Natural Withering

After harvesting, the tea leaves wither. Unlike common Taiwan Oolongs like High Mountain or Bao Zhong, the delicate Oriental Beauty leaves are not exposed to direct sunlight. This would affect the natural sweetness of the tea. Instead, the leaves are laid out on bamboo mats in the shade and gently dried.

Controlled Oxidation

Once they have lost sufficient moisture and strength, oxidation of the leaves takes place. In this process, the plant cells are broken up by intensive agitation, allowing the plant's own enzymes to escape to the outside. These react with the surrounding oxygen and cause a slight red coloration of the leaves. This is also accompanied by a change in taste: the leaves become sweeter. Oxidation takes place in 3 steps: Two times for 3 minutes each, the leaves are skillfully shaken by hand on the bamboo mats. A final "pouring" is then done by machine for 20 minutes. As is typical for Taiwan Oolong, the leaves are then wrapped in a cloth and pressed tightly together. During this process, the cell sap of the leaf comes out and mixes with the surface of the other leaves. The leaves remain wrapped in the cloth for up to one hour.

Gentle Drying

Finally, the leaves are gently dried in an oven at 80 degrees Celsius for 3 hours. At least now you can see the white tips in the middle of the deciduous brown leaves. The white tips are the aromatic leaf buds of the tea plant, the number of which in the tea is another important quality indicator.

Preparation

Brewing Guide

2 heaped teaspoons per 200-300ml (80-85°C) water. Steep for 2 min. Suitable for several infusions. Oriental Beauty is a very changeable and sensitive tea in terms of taste. For a particularly high level of sweetness and aroma, we recommend a water temperature of 80°C and below. For a strong, distinctive taste, a temperature of 90-100°C is the best choice.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated sieve so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Product Details

Oriental Beauty 東方美人

Oriental Beauty (also known as white tip oolong) is one of the rarest and most sought-after oolong in the world. An unmistakable feature of this tea is its unusually fruity and honey-sweet taste, as well as a relatively high degree of oxidation. This unique flavour is partially the result of an intriguing form of symbiosis: a certain type of grasshopper in Taiwan (Jacobiasca formosana) feeds off of the tea leaves and buds, which cause the plants to produce an aromatic substance as a defense mechanism. The scent of this plant compound attracts spiders, which are the natural enemy of the grasshoppers. So while this aromatic substance helps to indirectly protect the leaves, it also contributes significantly to the unique aroma and wonderful sweetness of the tea.

The birthplace of Oriental Beauty is the region of Hsinchu in the northwestern part of Taiwan. The tea fields are relatively flat, and the temperatures warm. Since it is desirable for the tea plants to attract the grasshoppers, farmers of Oriental Beauty do not use pesticides. However, as a result of these conditions and the overall hot climate, only 40-50% of the leaves can be used for tea and the plants are harvested only twice per year. The small harvest yield and the unique flavour of the tea make this oolong a rare delight with a demand far beyond the available supply.

Loading...
The image could not be loaded.