This exotic “Champagne of Tea” is probably the most fascinating of all the oolong teas. Its rich taste & sweet, smooth honey aroma gives it a unique flavor, not unlike a fine mellow, black tea.Its processing is characterized by heavy oxidation (60% to 70%) and heavy withering (13% to 25%). The oxidation process is initiated before the leaves are plucked by nature’s assistance in the form of small insects biting the tender leaves.
Also known as: Dong Fang Mei Ren, Formosa oolong, Champagne oolong, Bai Hao Oolong, White tip Oolong, Eastern Beauty, Pong Fong Cha and Bai Mao Hou
Harvest Date: Summer 2016
Growing Region: Miaoli county, Taiwan
Grade: AAAA
Oriental Beauty
PREPARATION METHOD:
Amount of Water: 110 ml
Water Temperature: 195°F
Amount of Tea: 3 grams
Steeping Time: 30s/30s/45s/45s/1m/1m
# of Infusions: 1 rinse, 6 steeps