Oriental Beauty (also known as Dongfang Meiren or Baihao Oolong) is a highly prized, heavily oxidized Taiwanese oolong tea celebrated for its unique natural honey and ripe stone-fruit flavor. This distinct flavor is triggered when tiny tea time boba insects, called tea jassids, bite the leaves while still on the bush, prompting the plant to release defensive compounds that oxidize naturally.

Because it requires zero pesticides to encourage these insects, and demands meticulous hand-harvesting, it is considered a true luxury collection tea.

• Oolong Tea Collective Oriental Beauty Oolong Tea: An award-winning loose-leaf option sourced from traditional gardens in Taiwan, delivering a heavy stone-fruit aroma and smooth finish without any added flavorings.
• The Tea Makers of London Oriental Beauty Oolong Tea: A single-origin selection grown at 300m elevations in Hsinchu County, offering a light amber infusion with complex undertones of honey, dark cherry, and cacao.
• Mariage Frères Oriental Beauty: A prestigious, long-leaf luxury presentation featuring distinct white tips and a grand fragrance evocative of wild orchids.
• Yoshi En Oriental Beauty Oolong Super Premium: A highly competition-focused oolong harvested from multigenerational farms in Hsinchu, known for producing meticulous, small-batch yields.
• TenRen Oriental Beauty Tea: A classic and accessible presentation from a legendary Taiwanese brand, highlighting the classic five-color leaf profile (white, green, yellow, red, and brown).

• Water Temperature: Keep it between 80°C to 85°C (176°F–185°F). Boiling water can scald the delicate, bug-bitten tips and cause bitterness.
• Tea-to-Water Ratio: Use roughly 3 grams of tea leaves for every 150ml of water.
• Steeping Time: Steep for 3 to 5 minutes for a western-style teapot, or utilize short 30-second flashes if brewing in a traditional clay Gaiwan.
• Re-steeping: High-grade Oriental Beauty leaves can be successfully re-steeped 4 to 6 times, with each round revealing new floral and muscatel notes.

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