Oriental Beauty

Fermented Taiwanese oolong with a natural twist made from Da Mo tea bushes, widely known as Eastern Beauty.

This tea has many names—Peng Feng, Bai Hao Oolong, Formosa Oolong, Taiwanese Butterfly. Eastern Beauty has been nicknamed "Cake Tea" and "Tea Champagne" due to its extraordinary honey-fruity sweetness and spicy flavor. It is believed that the unique flavor profile of this tea is influenced by specific insects, the green leafhoppers, which nibble on the tea leaves and initiate the fermentation process on the bush itself.

The production of Eastern Beauty utilizes the finest organic raw material—young, half-opened buds with large, fully developed leaves. These buds contain the highest concentration of essential oils and tea alkaloids. The presence of buds (tips) covered in white hairs is why this oolong is called "Bai Hao," meaning oolong with white fuzz. All raw material is collected exclusively by hand.

Aroma: Floral-fruity, honeyed, fragrant, intoxicating.

Flavor: Soft, velvety yet bright and expressive, with notes of berries, flowers, and delicate nectar sweetness. Juicy, refreshing, long-lasting aftertaste with a slight tartness and a pleasant astringent hint reminiscent of fine red teas.

Effect: Inspiring, illuminating, and gently uplifting.

Harvest: 2024.

Brewing Instructions: It is best to use a method of short infusions to fully enjoy the flavor and aroma of Eastern Beauty. Use 5 grams of tea for 100 ml of water. Use boiling water for maximum expressiveness and brightness of flavor. Be careful not to overbrew to avoid excessive astringency. Cool the water to 90 degrees if you prefer a softer, more floral-muscat character. This tea is best experienced in Gong Fu Cha, a tea ceremony with multiple infusions for a deeper appreciation of its aroma.