Beipu and Emei, Hsinchu County, Taiwan – Elevation 920 meters – 60% oxidation – Twisted strip shape – Notes of honey, peach, and muscat grape.
Oriental Beauty Tea, also known as Bai Hao Oolong, originates from Beipu and Emei in Hsinchu County, Taiwan, at an elevation of 920 meters. It is very limited in production and has a unique growing process with absolutely no pesticides used.
Due to the special climate, nourished by the spirit of the mountains and rivers, the essence of sun and moon, and the mystical transformation of morning dew, the tea buds grow plump, the leaves shrink, the stems become shorter and curved. A defining feature is the white fine hairs (bai hao) at the tip of the buds. It is entirely handcrafted and undergoes 60% oxidation, resulting in a twisted strip-like shape.
In the 18th century, Oriental Beauty Tea was highly favored by the British royal family, which is why it was named “Oriental Beauty.”
The premium grade Oriental Beauty Tea has a fragrance reminiscent of honey, with notes of peach and muscat grape. The aroma is sweet and floral, and the liquor is particularly distinctive—amber in color (close to reddish-orange), and crystal clear. It can be enjoyed in various ways.
Special Feature: Oriental Beauty Tea can be aged for many years, even up to 100 years, with its flavor becoming increasingly refined and perfect over time.
台灣新竹縣北埔、峨嵋, 海拔920公尺, 發酵程度60% , 呈條索狀, 蜂蜜,桃子&麝香葡萄味.
東方美人茶亦稱白毫烏龍, 來自台灣新竹縣北埔、峨嵋, 海拔920公尺, 產量極少, 生長過程奇特, 絕無噴灑農葯。 因特殊氣候, 受山川靈氣, 日月精華之孕育, 濛露之化境, 茶芽肥大, 葉片變小, 枝節縮短而彎曲, 心尾白毫為其特色, 純為手工製造而成；發酵程度60% , 呈條索狀。
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東方美人茶於十八世紀時, 即深受英國王室愛好御用, 因此被命名為東方美人。 特級東方美人茶, 其香味如蜂蜜般, 桃子&麝香葡萄味，聞之香中帶甜, 湯色尤其特殊, 呈琥珀色(近橙紅色), 清澈見底, 喝法多樣化。 特色: 東方美人茶可儲存多年, 或100年, 風味更形完美。
BREWING INSTRUCTION:
1. After heating the teapot, put about one-fourth of the tea leaves into the pot.
2. Pour boiling water at 80℃/176°F into the teapot, then immediately pour it out.
3. Steep the tea for about 30-40 seconds for the second to third steep, and about 1 minute for the fourth to eighth steep. The steeping time can be adjusted according to personal preference, and the tea can be steeped multiple times continuously.
4. The best materials for teaware are clay and ceramics.
5. Water with mineral water or purified water is preferred.
STORAGE METHOD:
1. Store the tea leaves in a cool, dry place, avoiding high temperature and humidity or direct sunlight.
2. Do not let the tea leaves come into contact with moist items.
冲泡方式：
熱泡方式：茶具燙溫後，將茶放入壺內約三分之一，第一道以攝氏約80-85℃度的熱開水沖入後立即倒掉，每次冲泡50秒，可連續沖泡15次以上，濃度依個人喜好增減。
冷泡方式 :將約30克的茶，置入冷開水或礦泉水約6000ml容器內，放入冰箱冷藏。待其茶葉完全沉入容器內（約24-48小時）；將茶湯濾出，置於冰箱冷藏，可保存七天飲用。
（例外）茶湯亦可調以奶精, 加入數滴白蘭地酒, 風味絕佳, 亦稱香檳烏龍。
茶葉保存方式：
一、茶葉置於涼爽乾燥之地方，避免高溫多濕或陽光直射的場所。
二、請勿將茶葉接觸潮濕之物品。
