Product Overview
The Oriental Beauty Tea Competition in Miaoli County is one of the most prestigious and representative events in Taiwan’s tea industry. Held annually, the competition aims to encourage tea farmers to refine their production techniques, improve the overall quality of Oriental Beauty tea, and promote both market sales and brand recognition. It is typically organized by the Miaoli County Government in collaboration with the Tea Research and Extension Station, with a panel of professional judges evaluating the teas based on five major criteria: appearance, aroma, taste, liquor color, and infused leaf.
Only Oriental Beauty teas produced within Miaoli County during the current harvest year are eligible for entry. Tea samples must first pass township-level preliminary rounds before being submitted to the county-level competition. To ensure fairness and objectivity, the teas are submitted anonymously using code numbers, and undergo multiple blind tastings conducted by expert judges. Awards are given in categories such as Special Prize, First Prize, Gold Medal, and Merit Award. Some of the top-winning teas are auctioned after the award ceremony, often reaching record-breaking prices, reflecting the high market value and recognition of premium Oriental Beauty teas.
Miaoli’s competition places particular emphasis on traditional craftsmanship and regional characteristics, especially the degree of leafhopper activity and the mastery of fermentation, which contribute to the tea’s signature honey and fruity aroma. Compared to similar competitions in neighboring Hsinchu, the Miaoli contest places greater value on the natural expression of layered flavors and fragrance. The rigorous judging process not only ensures technical excellence but also highlights cultural heritage and industrial competitiveness, playing a key role in promoting Miaoli’s Oriental Beauty tea in both domestic and international markets.
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.
