Deerland Grade: B&D/Be amazed at the tea againg by tasting two Oriental Beauty teas. 


These two Oriental Beauty teas are both aged over 5 years. They were originally produced with different tea cultivars, in different tea regions, by different teamakers.



BěiPǔ Oriental Beauty, 2015 Summer

Deerland Grade: B/Beautiful. It is adorable with details and layers. A brilliant made.


The one we scourced from BěiPǔ, Taiwan (the birth place to Oriental Beauty since the 19th century), is proberbly the most classic Oriental Beauty that can be found in the market. It is properly made with medium level jassid infection tea shoots. The fresh-made version of this tea carries rich notes mixed of pepper, cinnamon, roast rice, honey, and citrus. After 5 years of aging, Jinseng, Angelica, Mesona Grass and Rose scents have replaced it and become its major tone. 



ShíDìng Oriental Beauty, 2013 Summer

Deerland Grade: D//Smooth. Everyone can enjoy daily.


The other Oriental Beauty is from ShíDìng, Taiwan. The town is not the traditinal production center of Oriental Beauty but it holds quite some feisty spirit on processing tea creatively. This tea was processed with cultivar Qing Xing Oolong in 2013. The tea shoots are older and its jassid infection level is not high; proberbly not being processed with extra care. The fresh-made version of this average tea should have a strong note mixed of ripe fruit and pear. After 7 years of aging, it has become more enjoynable. The first infusion may still has a tiny bit of off-odor, but it soon turns into a mix of Dried Cranberry, Mint, and Jinseng notes.     




DōngFāngMěiRén, also known as Oriental Beauty or Eastern Beauty, is a heavily oxidized, non-roasted, tip-type oolong tea originating in XīnZhú County, Taiwan. It is a tea traditionally processed from QīngXīnDàPang (tea cultivar) tea shoots that are infected by tea jassid (Jacobiasca formosana). Tea jassids suck the phloem juices of the tea stems, leaves, and buds and lead to the plant's defensive production of monoterpene diol and tocotrienol which give the tea its unique honey and ripe fruit-like flavor.


Because of the need for tea jassid feeding, the tea mostly has to be grown in warmer, lower altitude (300-800m) areas. In Taiwan, the traditional center for DōngFāngMěiRén's production locates in BěiPǔ and ÉMéi townships in XīnZhú County.


The production of DōngFāngMěiRén can date back to when Taiwan first exported tea to the west in the 19th century. It soon became popular among tea lovers around Europe ever since. Its popularity also makes it become an oolong that has various names, such as:

— White-Tip Oolong: After the tea is properly processed, the tips of the tea shoots would turn white.

— Five-colors Tea: After the tea is properly processed, the tea leaves would turn into many different colors, including mustard yellow, wine red, moss green, wood brown and so.

— Champagne Oolong: For some says, it is a good pair with a few drops of Champagne or Brandy.

— Puff Oolong/Phòng-Hong Tê: 'For it can be so pricey and no one would believe.

— Ian-á Tê: In Taiwan, farmers use the local name of the tea jassid that plagues the plant to title the tea. Tea jassid's local nickname is "Ian-á". And "Tê" refers to "tea" in Taiwanese language.

— Oriental Beauty/Eastern Beauty: It probably was named by British merchants at the very beginning. Some have turned it into storytelling and claimed that this name was given by the English Queen Victoria in the 19th century, for she was so amazed by the beautiful taste and appearance of the tea.       







《茶葉,對十九世紀的台灣而言可不只是飲品,而是整個家園的經濟命脈;甚至曾佔了台灣出口貿易額的90%。當時最搶手、歐洲訂單紛紛指名的『Formosa Oolong Tea 福爾摩沙烏龍』,往往指的是製法源自新竹客家茶園,別名『東方美人』的重發酵烏龍茶。東方美人的原葉,必須是「被小綠葉蟬齧咬過」的『青心大冇』(品種)嫩芽、嫩葉。青心大冇受小綠葉蟬咬食後啟動抗病機制,釋放出與健康茶樹不同的生長物質,其物質又與小綠葉蟬的唾液產生複雜反應,芽葉裡的葉綠素、可溶性醣類、和游離胺基酸減少,而多元酚、兒茶素和咖啡因的含量則相對增加。再經特殊製茶工序,就成了夾玫瑰、木質香氣;茶湯帶天然蜂蜜、熟果甜的東方美人。外形則葉片捲曲、呈綠、黃、紅、褐等色;芽顯白,因此又稱『五色茶』或『白毫烏龍』。》


"Beauty never fades" | BěiPǔ and ShíDìng Aged Oriental Beauty | 8g*2

  • Steam Note:

    Longan, Ginseng, Angelica, Ripe Fruit, Black Tea, Malt, Rose, Citrus, Passion Fruit


    Tea Flavor:

    Honey, Citrus, Wood, Herb-like with

    Subtle but Rich Flavors. Full-Body


    Post-Brew Note:

    Black Tea, Honey, Rose, Sugary













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