Images are for illustration only: as our tea is a purely natural product, its appearance may vary.
Oriental Beauty
Born from the interplay of insect and leaf
Oolong tea
Semi-oxidized
Taiwan, Hsinchu
Single origin
70-80%
Oxidation
Product line Expression
A legendary Taiwanese oolong, renowned for its unique aroma of wild honey, ripe peach, and exotic spices. Also known as “Champagne Oolong.”
The characteristic sweetness arises from a fascinating collaboration with nature: during summer, the tea leaves are nibbled by small leafhoppers (Jacobiasca formosana), triggering a natural reaction in the plant that results in the unmistakable "muscatel" aroma.
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The Legend of the "Leaf Hopper"
Oriental Beauty is more than a tea; it is a wonder of nature. In the summer months, tiny leafhoppers—Jacobiasca formosana—visit the tea gardens of Hsinchu, nibbling at the young leaves.
As a defense mechanism, the tea plant begins producing aromatic compounds (terpenes). This process starts while the leaf is still on the bush, creating the unmistakable, honey-sweet fragrance.
Legend has it that a tea farmer, whose harvest seemed “ruined” by insects, processed the tea anyway and brought it to Taipei. It tasted so good that it won a top prize. Back in his village he boasted about it (“Pang Hong” in the Hakka dialect), which became the tea’s original name: Pang Hong Te (Boaster’s Tea). Later, Queen Elizabeth II—enchanted by the dancing leaves in the water—was said to have named it “Oriental Beauty”.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
80-95°C
Amount
2-4 gram
Water
250 ml
Time
2 minutes
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1
Preheat your teapot with hot water.
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2
Add 2-4 grams of tea leaves to the pot.
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3
Pour water at 80-95°C over the leaves. (Let boiling water cool first)
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4
Let it steep for 2 minutes.
Traditional tea ceremony
The “Method of Skill”. Lots of leaf, little water, short steeping times. Discover how the flavor changes with each infusion.
Temperature
85-90°C
Amount
4-5 gram
Water
110 ml
Time
40 sec.
Rinse
Yes
Tea vessel
Gaiwan
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1
Preheat your Gaiwan well.
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2
Fill the Gaiwan with dry leaves (4-5g).
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3
Rinse the tea briefly (3-5 sec) with hot water and discard.
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4
1st infusion: 85-90°C, 40 seconds. Pour out.
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5
2nd infusion: 30 seconds. 3rd–7th infusion: increase the infusion time by 10 seconds each time.
Terroir: Hsinchu, Taiwan
Region: Hsinchu, Taiwan
Altitude: 600-1000 m
Cultivar: Cing Xin
Harvest time: July
Also known as: Dong Fang Mei Ren, Bai Hao Oolong
