"Oriental Beauty," a Taiwanese white-tip oolong tea said to have charmed even Queen Victoria. Its most defining characteristic is a natural, sweet fruity and honey-like aroma (known as "honey scent"), which is produced by the tea leaves as a self-defense mechanism when small insects called tea jassids (Jacobiasca formosana) bite into the new buds. Here, we explain how to brew this tea without losing its delicate fragrance.
1. Strictly avoid 100°C: Preserve the sweetness at 85–90°C
Although Oriental Beauty is an oolong tea with a high oxidation level of about 60–70%, similar to black tea, it contains many soft white tips (the downy hairs of the new buds). Pouring boiling 100°C water directly onto the leaves will cause the sweetness of the amino acids to disappear and make the tea overly astringent. The golden rule is to pour boiling water into a tea pitcher (chah ai) first to let it cool to around 85–90°C before brewing.
2. Recommended tea ware: A small white porcelain gaiwan or red clay teapot
- White porcelain gaiwan (80–100ml): Allows you to admire the beautiful "five colors" of the tea leaves—red, white, yellow, brown, and green—while checking the pure aroma from the underside of the lid.
- Small red clay (Zhuni) teapot: Because it does not easily absorb fragrances and has high density, a red clay teapot brings out the brilliant top notes of Oriental Beauty.
3. Steeping times and successive infusions
- 1st infusion (20–30 seconds): Wait for the leaves to unfurl, then pour completely into the tea pitcher. A honey-like sweet aroma will rise.
- 2nd to 3rd infusions (15–25 seconds): Since the leaves are fully opened, a short extraction is sufficient to draw out the full flavor.
- 4th infusion onwards (30–60 seconds): Gradually increase the time to enjoy the smooth, lingering finish.
For more on the etiquette of appreciating the brilliant aroma of Oriental Beauty, please refer to our guide on how to use aroma cups and the etiquette of fragrance appreciation.
