 |
 |
 |
|
 |
|
  
Oriental
Beauty
Most Chinese or Taiwanese teas are known by many different names, dependent on region and local dialects. When these names are translated into the English tea market, they often continue multiplying! None is a better example than Oriental Beauty, also referred to as Eastern Beauty, Bai Hao, Silver Tip Oolong, Silver Tip Formosa, Dong Feng Mei Ren, Peng Feng, Pong Fong and "Braggart's Tea."
We use the name Oriental Beauty, and find it more widely used in the US tea market. This name origin comes from Queen Elizabeth II, who after tasting the tea, delighted in comparing its shiny steeped leaves to a "beautiful lady."
Oriental Beauty is an oolong with origins in Shintsu County, Taiwan. It stands apart from other styles of Taiwanese oolongs because it is harvested in the summer months (other premium oolongs are harvested in winter and spring). It is also highly oxidized (making it closer to a black tea), due to a very tiny plant eating insect. These 'leaf hoppers' chew on the leaf edges while still on the bushes, creating a natural oxidization that reduces astringency. The resulting flavor has a sweet, honey characteristic that is highly desirable.
The taste and brewed color of Oriental Beauty is often compared with teas from Darjeeling. They share a reddish color and sweetness reminiscent of fall fruit.
Hand
harvested and crafted by an award winning tea master from Northern Taiwan, our
new 2009 Oriental Beauty uses the buds and young leaves of the Baochong
varietal, harvested in early summer.
|
| | |
|
|
|
|
|
 |
|
 |
|
Brewing Notes
- Start with your favorite spring or filtered water. Do a quick rinse
to preheat the teaware and awaken the leaves. Use a large strainer
basket to allow the leaves to open and release their flavor.
- Temperature: 212 F (boiling) Time: 2-3 minutes
Amount: 3g / 6 oz serving = 1 tablespoon - Play
with the amount of tea, the water temperature, and steeping time to
re-steep - rely on taste, not color. Get to know the tea! Try it
gong-fu style - use a lot of leaf and short steeps for multiple
infusions.
- For more about brewing tea, visit our Brewing Notes page.
|
|
|
 |
|
 |
|
|
|
