To experience why this unique Taiwan white tip oolong was nicknamed Oriental Beauty by Queen Elizabeth II, you have to taste the real thing. It is perhaps the most demanding tea to process well. Harvested only once a year in summer and after the young leaves are bitten by a kind of tiny leafhopper, genuine Dongfang Meiren can attain its special taste profile only after following the oolong processing routine modified especially for this tea. Tea Hong’s Phong-hong tè — the original name of Oriental Beauty — is a prime selection from the origin in Hsinchu, Taiwan.
Fragrant with a warm and sweet floral impression. Tones of honey, lychee, dried longan, fresh moss and cinnamon accented with cedar wood on a bouquet undertone of sweet cream. Crystal clear amber liquor in the colour of maple syrup. Bright, mouth-watering sensation on contact. Clean, minty palate with faint notes of peach and American ginseng accentuated with a slight bitterness of the root of Astragalus propinquus ( aka huang qi ). Lasting, refreshing aftertaste that is minty, savoury of the aforesaid herbal root. Slight yet persistent sweetness at the throat.
As it is demanding to cultivate and produce, genuine Oriental Beauty requires your attention to prepare well in order to manifest its full taste profile. The key is to keep the infusion temperature at around 90°C and adjust the leaf to water ratio towards infusion duration. Very slightly lower temperature if you find the slight bitterness not to your liking.
For users new to this tea, begin with a smaller infusion vessel using the standard 2 to 100 leaf to water ratio for 5 minutes. No blanching is required and properly preheat the tea ware. For gongfu style, begin with 4.5 to 100 and 90 sec. After you have familiarised with the tea, try different proportions and infusion durations for different effects. This is a delicate tea and water quality does play an influential role. As much as possible, use natural soft water.
This tea is prized for its unique fragrance. Take steps to enjoy the aroma.
A new batch is being rested for fire and will be available soon. Please register as a customer to subscribe to the product newsletter for updates.The toasted sweet wood aroma of Tieguanyin Deep Brown comes from baking of the tea in low fire over times. Fire changes not only the color and taste but also its health nature. Those people who may feel nausea after other teas, including green or black ones, greener Tieguanyin or other oolongs, will likely be better off using this one. Baking also makes this tea suitable for storing for maturity. A good digestive.Net weight: 50 g (1.8 oz) in Kraft caddy
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Huangshan Spring Equinox is always plucked with one or two tiny immediate leaves. A much sought after green tea amongst connoisseurs worldwide.Net weight: 40 g (1.8 oz) in Kraft-alu pack
A great showcase for why the name of the tea came about centuries ago, great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. This is Wuyi Cassia at its best.Net weight: 40 g (1.4 oz) in Kraft-alu pack
A very special tea bush — Camellia sinensis cultivar Shidaye — makes this unique looking tea. Each and every tediously selected pluck is carefully flattened between meshes during the slow baking process. We select only the best of these top grades for the fresh, cooling and cleansing sensations that complete this tea's purpose in addition to being wonderful to look at.Net weight: 40 g (1.4 oz) in Kraft-alu pack