Oriental Beauty Oolong tea

Oriental Beauty Oolong tea; special oolong from Taiwan. Processing is between a white tea and an Oolong tea. It has an intense sweetness in the cup.



The Oriental Beauty its a singular oolong produced nowadays in the North-West of Taiwan island. This tea has a long story behind its processing which had its beginning in China but later it was transferred in Taiwan. This special manufacture consists in leaving some local insects bite the smallest and tender leaves which will be transformed in the final product. It seems a very strange process but it has the precise purpose to increase the concentration of terpenes in the tea. These compounds are aromatic molecules produced naturally by the plant to attract or repel some insects and when the leaves are injured their reaction consist in amassing terpenes in the damaged part. The tea producers learn sharply how to exploit these compounds because they present a really pleasant sweet flavor similar to the grapes and honey ones. Since from the aroma of the dry leaves we could sense an intense nectarine sweetness plus some fruity aroma which will be more persistent in the infuse. The tea has an amber color and with its body and sweetness pervades the whole palate. It remains also a slight vegetal flavor despite the high oxidation and in the after taste it could be also detected a gentle grapes acidity.

Place of origin

North-West of Taiwan island


After the harvest the leaves wither under the sunlight for a longer period of time then tea average oolong to increase the terpenes level before going on bamboo trays indoor. Here it's where the oxidation process begins thanks to the tea master who rolled the tea leaves on the trays and then leave the product to rest covered for developing even more sweetness.  When the leaves have the desire oxidation level (generally around the 70%/80%) the leaves go into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are mechanical rolled in their final form before going into a series of roasting period where the product is dried a bit more and consolidate its flavors.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (10 - 20 - 30 ...)

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and an half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

If you want to exalt the sweetness of this tea you could try to make it rest in your cup for about a minute before drinking it.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    6g-100ml / 10-20-30... sec / 6 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Taiwan

  • Taste: Fruity/sweet

  • Instants: Drink


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