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Taiwan Beauty Competition Grade 2 oz.
A unique style of oolong tea, naturally oxidized by leaf hopper bugs, which chew on the leaf edges while still on the bushes. This removes the astringency, leaving an intense natural sweetness. Robust, spicy, and sweet, this tea was named by the Queen of England as beautiful as the island of Taiwan. Hand harvested and crafted by an award-winning tea master from central Taiwan. Also commonly referred to as Formosa Beauty, Oriental Beauty, Champagne Oolong, and Bai Hao Oolong. Strongly fermented style of oolong tea. Called white tip oolong by the Chinese because of the special processing method. Delicious with pastries.
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Robust, spicy, and sweet, this tea was named by the Queen of England as beautiful as the island of Taiwan.
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.
212 F (boiling)
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
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