Product Overview
It is said that in the old days, the Queen of England was amazed by this type of tea's unique flavor and named it "oriental beauty." In Taiwan, it is called champagne oolong tea, pekoe tea, oolong tea or Pong Feng tea. The harvest season is limited to the summer. Bitten by the tea green leafhopper (Jacobiasca Formosana), the leaves do not grow after the summer. The leaves can be fermented and baked into rich, yet sweet tea with a honey or ripe fruit aroma. The unique cultivation process is essential to its quality.
Perhaps the most unique tea competition in Taiwan is the Oriental Beauty Oolong Tea competition in Emei, Hsinchu County in northern Taiwan. This is because Oriental Beauty is a traditional Oolong Tea that is made with the help of the Green Leaf Hopper insect that likes to feed on the sap of tea leaf buds. It is a prime example of a fine artisan tea and is produced in very small quantities, and so warrants a high value.
Every year, the annual Hsinchu County Oriental Beauty Tea Competition sets the benchmark for this highly prized tea. Teas bearing the seal of the competition will command very high prices and be snatched in the hours following the competition. One Plum Blossom Winner in tins containing 150 g of exceptional tea. This high level of Oriental Beauty tea rarely gets to travel outside of Asia.
The flavor is delicate, a sweeter floral flavor, and even a tad like honey towards the end of the sip. This competition grade Oriental Beauty tea has an incredible natural flavor. This is without a doubt the best tea in the world. It has an incomparable flavour and fragrance born of the unique area in which it is grown and made. It is hard to do the tea justice with a description but you can detect apricot, muscat grape, geranium, elder, wildflower honey, sandalwood, rose, caramel, gardenia and lilac to name but a few.
The competition will select first prize, second prize, third prize, and excellence prize (three flowers, two flowers, and one flower) from high to low.
Brewing Guide: Best for appreciating the tea’s delicate flavors and aromas.
Equipment:
Gaiwan (120ml) or small Yixing clay teapot
Fairness pitcher (cha hai) and tasting cups
Tea scoop and tea towel
Steps:
1. Preheat the teaware: Rinse the gaiwan/teapot and cups with hot water.
2. Add tea leaves: Use 5-6g of tea (about 1/4 of a gaiwan).
3. Water temperature: 90-95°C (194-203°F) (Avoid boiling water to prevent bitterness).
4. Rinse the leaves: Quickly rinse the tea with hot water (about 2 seconds), then discard the water.
5. Start brewing:
- First infusion: Steep for 30 seconds, then pour out the tea.
- Second infusion: Steep for 25 seconds.
- Third infusion: Steep for 35 seconds.
- Increase steeping time by 10-15 seconds for each additional infusion, up to 5-7 brews.
6. Enjoy: The tea liquor should be amber-colored with rich honey and fruity notes.
