Highly prized Taiwan oolong with a unique flavour profile of muscatel, honey and citrus. A satisfying oolong which has been oxidised longer giving it a sweeter delicacy similar to a darjeeling.
A famous heavy oxidised Taiwan Oolong which is very rich in terpenes - volatile aromatics giving the tea a potent fragrance. This amplified level of terpenes is due to the processing of the leaf but it can be even more complex if the leaf is attacked by the Jassid or Leaf Hopper before picking. This is why the tea is picked in summer at lower elevations because this is the environment most likely to attract these insects.
The processing increases the amount of terpenes especially Linalool and Geraniol. These give the tea a floral and fruity fragrance with notes of geranium, rose, citrus, citronella and lychee. If the plantation is visited by the jassids then the tea plants create another compound called 2,6-dimethyl-3,7-octadien-2,6-diol which is a precursor to Hotrienol. The reason why the tea plant creates this terpene is either because it is a fragrance that the Jassids do not enjoy or because it attracts the natural predators to the Jassids but whatever the reason the result is even higher levels of terpenes. Hotrienol is responsible for the fermented, sweet fragrance in Riesling, Gewurztraminer, elderflower, rose and honey.
There are many tea vendors out there selling Eastern Beauty (aka Oriental Beauty, White Tip Oolong, Dongfang Meiren, Bai Hao Oolong). They all make the same claims about the leafhoppers and the intense muscatel aroma but the fact is that there are so many different grades ranging from the sublime to the awful.
In Taiwan this tea is at a premium and extremely expensive. True Eastern Beauty picked from Miao Li County should retail at upwards of £50 per 100g. Anything less and there is no way that it is Eastern Beauty which has been insect bitten.
Really, the origin and the authenticity of the tea does not matter. What is important is that the tea is delicious with an intense honeyed fruit aroma that is unmistakeable. We are confident that after tasting our Eastern Beauty you will have a standard against which all other Eastern Beauty can be judged - it is perfection
1. EYES DRY LEAF – Buds and young leaves with a mix of colours (white, black, red, yellow and green)
2. NOSE DRY LEAF – Citronella and plum
3. EYES LIQUOR – Copper brown to a bright orange amber depending on water temperature
4. NOSE WET LEAF – Heavenly smell of geranium, rose, lychee and dessert wine with a grounding woodiness
5. MOUTH TEXTURE – Thick and velvety
6. MOUTH TASTE – Bright notes of elderflower, geranium and lychee and warmer notes of honey, rose and fermented overripe grapes. Mineral stone and wet woody base which adds structure to the taste.
7. NOSE EMPTY CUP – Dessert wine and a raw almond milkiness
8. MOUTH FINISH – Soft with a subtle mineral grip if brewed hotter. Leaves the mouth with a gentle, ambrosial sweetness very different to Hui Gan and more like honey.
9. EYES WET LEAF – Small leaves that are thick, strong and rigid with an even and shiny copper brown.
10. BODY SENSATION – Gentle, warming and relaxing. Not overly energising and can be enjoyed by everyone.
SESSION INFUSIONS – About 6 good infusions but can be stretched to 10 or so.
To brew Gong fu style, infuse about 8g of leaf per 150ml of 90c water for about 30 seconds. You can reinfuse up to 8 times by adding about 5 seconds for every subsequent infusion.
Here are just a few known health benefits associated with drinking oolong tea: Lowers cholesterol – Aids weight loss – Helps digestion.
Loose leaf tea produces the best flavour from tea. Check out Part 3 in the chinalife 'Loose Leaf vs. Teabag' series of infographics....