Oriental Beauty

Oriental Beauty is one of Taiwan’s most iconic and naturally sweet oolong teas. But this exceptional lot comes from the highlands of Doi Mae Salong, Thailand. Produced using Taiwanese cultivars and traditional techniques, it captures the spirit of true Oriental Beauty while offering a rare terroir twist. What makes this tea especially outstanding is the deliberate and intense biting of the tea leaves by the green leafhopper (Jacobiasca formosana). This natural interaction triggers a defense response in the plant, enhancing its flavor chemistry and producing the unmistakable honey aroma and complex sweetness characteristic of genuine Oriental Beauty (Dong Fang Mei Ren).

DISCOVERED WITH TEA MASTER SHIWEI

We discovered this exceptional tea together with Taiwanese tea master Shiwei, who was impressed by the craftsmanship and leafhopper activity. His expertise confirmed that this batch truly meets the standards of a top-grade Oriental Beauty despite being grown outside Taiwan.

Honey-scent aroma

This lot is crafted from Ruan Zhi (TTES #17), a cultivar prized for its floral-fruity fragrance. Combined with the natural leafhopper bite, it yields a tea that is rich, sweet, and multidimensional, with exceptional clarity in the cup.

The tea is handpicked (one bud and two young leaves), heavily oxidized, and lightly dried to preserve the delicate aromatics. Unlike roasted oolongs, this tea allows the honeyed and fruity notes to shine without interference.

Harvest time: Spring 2025
Aroma: Sweet, fruity and spicy, strong honey aroma
Oxidation: approx. 60%
Roasting: none
Cultivar: Ruen Zhi
Terroir: Doi Mae Salong, Chiang Mai Province, Thailand
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma of this tea reveals its full depth when it is not consumed too hot. Allow the liquor to cool slightly in the cup before drinking.
Because of its richness, this tea is particularly well suited for preparation in a larger cup or teapot. There is no need to decant the infusion. Simply let the leaves settle gently at the bottom.