Oriental Beauty Oolong

This hand-picked Oriental Beauty is celebrated not only for its flavor but for the natural process that makes it possible. Its uniqueness begins in the tea garden with the tea green leafhopper (Jacobiasca formosana). These tiny insects pierce the tender young leaves and buds with their mouths, drawing out the plant’s sap. Rather than destroying the leaf, this stress triggers the tea plant to defend itself.

As part of this defense, the plant releases compounds like monoterpene diol, hotrienol, and other aroma precursors. These chemicals are responsible for the remarkable honeyed fragrance and natural fruity sweetness that Oriental Beauty is famous for. Essentially, the tea is “pre-oxidized” right on the bush, giving it a head start before harvest.

Once carefully hand-picked, the leaves are more heavily oxidized than most oolongs—somewhere between 60–70%. This level of oxidation bridges oolong and black tea, resulting in a cup with both sides of the spectrum: bright floral and nutty notes from oolong, and deep, rounded honey tones reminiscent of fine black teas.

What truly makes Oriental Beauty stand out is its unique sweetness, often described as honeyed, muscatel, or ripe fruit-like. This sweetness isn’t added—it’s born from the leaf’s own natural reaction to the leafhopper’s bite. The more bites, the more intense and complex the flavor becomes.

Every sip tells the story of this delicate balance between insect and leaf, stress and sweetness, accident and craft. The result is a tea that is soft, layered, and soothing—an exquisite choice to enjoy after meals or in quiet reflection.

Origin: Nantou, Taiwan

Notes: Floral, Malty, Honey