056 | Oriental Beauty Reserve | 東方美人
Oriental Beauty was the most precious tea in 19th century Taiwan. It traveled to the West and was given its name by an English Queen for the beautiful flavor complexities. It is also known as champagne oolong or Bai Hao oolong. Muscat grape is the signature aroma for this tea, brought to life by tiny tea criquets Jacobiasca formosana. When the tea plant is bitten by this insect, its defense mechanism secrets a specific hormone for preservation. As the discreted hormone experience intensive oxidation during tea processing, muscatel-like aroma flourishes. The tea criquets thrive in warmer climate and are especially active in the summer, causing the harvest to be extremely seasonal.
The reserve grade Oriental Beauty is often selected for fine dining restaurants in New York City. The multi-colored and fine twisted tea leaves produce deep amber colored infusion. Higher grade also meant the dried tea leaves are presented in five colors. One of them white, coated with young tea buds' baby fuzz. The tea infusion offers aromas of citrus and flowers. The coppery top note is complemented by scents of rose petals and sweet muscat grapes. The finish is long and full, rendering baked sweetness from honey dipped figs. The depth of its aromas offers an exciting journey of flavor discoveries that proves to be an endless delight.
Origin: Emei, Hsinchu County, Taiwan
Tea maker: Hsu Chien Fu
Cultivar: Qingxin da mao cultivar – bitten by tea jassid
Elevation: 0 meters
Flavor Profile : Copper, citrus, muscat grape, dried figs, rose
Mouth feel : Medium bodied, heady, complex, velvety