Tea profile
Ripe-fruit and floral notes lead into a honey-like sweetness.
Honey-like fragrance and ripe-peach notes lead into a smooth, rounded amber cup. Soft florals follow through the sip, with a fragrant sweetness that stays after the tea is gone.
This deeply oxidized oolong contains tea polyphenols, L-theanine, and naturally occurring caffeine.
Tea polyphenols — Oolong contains catechins and other polyphenols shaped by oxidation, studied for their antioxidant activity and relationship with health.
L-theanine — An amino acid naturally found in tea, studied for its role in relaxation and attention.
Caffeine — A natural stimulant in tea that can help you feel more alert.
Origin
Taiwan
Oriental Beauty belongs to Taiwan’s distinctive tea-making tradition, closely associated with the Hakka tea communities of Hsinchu and Miaoli. Generations of makers learned to turn leafhopper-fed shoots into a deeply oxidized oolong, giving this regional style its unmistakable honeyed fragrance and ripe-fruit character.
Mountain-backed tea rows, sunlit leaves, and a tender young shoot.
Taiwan
Taiwan’s warm, humid tea-growing landscapes support both tender tea growth and the small leafhoppers central to this style. Their feeding changes the young leaf’s aromatic potential before it is picked. Careful withering and oxidation then develop that potential into Oriental Beauty’s honeyed, floral, and ripe-fruit cup.
Oriental Beauty belongs to Taiwan’s distinctive tea-making tradition, closely associated with the Hakka tea communities of Hsinchu and Miaoli. Generations of makers learned to turn leafhopper-fed shoots into a deeply oxidized oolong, giving this regional style its unmistakable honeyed fragrance and ripe-fruit character.
Taiwan’s warm, humid tea-growing landscapes support both tender tea growth and the small leafhoppers central to this style. Their feeding changes the young leaf’s aromatic potential before it is picked. Careful withering and oxidation then develop that potential into Oriental Beauty’s honeyed, floral, and ripe-fruit cup.
Mountain-backed tea rows, sunlit leaves, and a tender young shoot.
Craft
Leafhopper-bitten shoots, repeated tossing, and a covered rest after heat fixing shape Oriental Beauty’s honeyed, ripe-fruit character.
Tender shoots are selected after tea leafhoppers have fed on them. This distinctive starting material is central to Oriental Beauty’s natural honeyed and ripe-fruit fragrance.
The fresh shoots are spread to release moisture and soften gradually. This prepares the tender leaf for the careful movement that develops its rich oolong character.
The leaves are tossed and left to rest through several rounds, developing their oxidation and fragrance. Following the changing leaf closely helps bring out Oriental Beauty’s honeyed, fruity aromatic layers.
The leaves are heated when their oxidation has reached the chosen point. This preserves the developed aromatic balance before the covered rest and rolling that follow.
After heating, the leaves are covered with a damp cloth and allowed to rest. Moisture redistributes through the leaf, making it more pliable for rolling and reducing breakage.
The rested leaves are gently rolled into shape while they are still supple. This opens their structure for brewing while protecting the tender shoots from excessive breakage.
The shaped leaves are dried evenly to remove excess moisture. This completes the tea and helps preserve the honeyed fragrance developed through the earlier stages.
Quality leaves and traditional craftsmanship let you enjoy more from every pouch. Brew each pouch of Oriental Beauty 8 times, using 150 ml of water for each infusion.
Quality leaves and traditional craftsmanship let you enjoy more from every pouch. Brew each pouch of Oriental Beauty 8 times, using 150 ml of water for each infusion.
QUICK BREWING REFERENCE
Use one pouch in a gaiwan or small teapot.
Pour in 150 ml at 194–203°F / 90–95°C.
Steep for 8–10 seconds, then pour out completely.
Add about 5 seconds to later steeps, adjusting to taste.
Its character begins with tea green leafhoppers feeding on young shoots. Withering and deeper oxidation develop that aromatic potential into the honeyed and ripe-fruit notes associated with this Taiwanese oolong.
It is an oolong with a deeper level of oxidation. Its warm color and rounded fruit notes can appeal to black-tea drinkers, while its floral detail and distinctive processing belong to the oolong tradition.
Tasting Pack contains 2 individually wrapped 5 g pouches, for 10 g of tea. Use one pouch per gongfu brewing session and enjoy several infusions from the same leaves.
Keep the tea sealed in a cool, dry place, away from strong odors, direct sunlight, and heat. Reseal any opened pouch between uses.
Experiences shared by customers across our tea collection.
Reviewed: Yiwu Raw Pu-erh Tea
A well-known Yiwu Pu-erh from yunnan. I get a nice plum-like note from it, really enjoyed this one.
AnonymousVerified buyer
Reviewed: Wild Forest Sun-Dried Black Tea
The dry leaves have a lovely rose aroma. The tea itself is slightly sweet, with a flavor that reminds me a bit of sweet potato.
AnonymousVerified buyer
Reviewed: Silver Needle White Tea
First time drinking white tea. I was surprised by how similar it feels to green tea, but much smoother — no bitterness, just a soft and slightly sweet finish.
OliverrrVerified buyer
Meet the tiny leafhopper behind this Taiwanese oolong’s distinctive character, and explore its honeyed aroma, white-tipped leaves, and naming stories.
