Supreme Oriental Beauty Oolong

Famous Taiwanese Oolong

The highest sort of tea called Bai Hao or Dongfang Mei Ren comes from tea bushes of the Chin Xin Da Mu cultivar, grown at 1000 m altitude nearby Emei town, north-west Taiwan. Only the buds with one unfold leave were hand-picked, following oxidation reached 65 – 75 %. Tea comes from the hands of tea master Xu. 
This is a highly oxidized oolong consisting exclusively (unlike most other Taiwanese oolongs) of young newly sprouted leaves infested/bitten by a type of small grasshopper (Jacobiasca Formosana). The eaten leaf starts the oxidation process while still "alive" on the tea plant, which results in a tea of very original, sweetly spicy tones, for which it is so valued. These grasshoppers actually suck on the juice from the leaves, branches, and buds. The infected plant thus starts producing certain substances, monoterpendiol and hetrienol, which cause the unique tea aroma. This also gives the affected leaves white color on the edges.

How to brew Supreme Oriental Beauty Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.

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