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.
The natural bouquet of an oolong comes as an integral part of the taste profile, such as that of our Tieguanyin Light. Not only is this coherent “oneness” a factor we tea purists cherish for purity’s sake, but is also perhaps a freshness we all need amongst the overdose of artificiality in modern life. Our Tieguanyin differs from others by being more faithful to the traditional style — less green but more fermented. This is reflected in its relatively more neutral TCM character, a silkier texture and a softer, rounder body.Net weight: 120g (4.2 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
To acquire really fine Long-jing in rapidly changing China, we had to search away from tourists infested localities, and yet still faithful to the origin of Hangzhou. In Wu’s farm where the underground water is crisp and the air sweet, our Long-jing master realizes the environment is more important than the convenience; there would be no quality without the traditional respect for Nature. Tea Hong’s Long-jing Spring Equinox might well be used by nobles and mandarins in their tea competition when Emperor Qianlong was still young and flamboyant, and crazy about the tea.Net weight: 60 g (2.1 oz) in Kraft-alu pack
No this is not the beer but 100% pure oolong. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light tone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do.Net weight: 40 g (1.4 oz) in Kraft-alu pack